Ingredients
- 1¼ cups sifted cake flour
- ¼ tsp. baking powder
- ¼ tsp. salt
- 1 Tbsp. regular or Dutch processed cocoa powder
- ¼ cup unsalted butter at room temperature (if you use salted butter omit the ¼ tsp. salt)
- ¾ cups granulated white sugar
- 1 large egg
- ½ tsp. pure vanilla extract
- ½ cup buttermilk
- 1 Tbsp. liquid red food coloring
- ½ tsp. white distilled vinegar
- ½ tsp. baking soda
Servings:
Units:
Instructions
- Preheat oven to 350 degrees F.
- Sift together flour, baking powder, salt and cocoa powder and then set aside.
- Cream together sugar and room-temperature butter until light in color. Add the egg and vanilla extract until combined. In a small bowl combine buttermilk and food coloring.
- Add sifted dry ingredient in thirds corresponding with the red buttermilk. Start with dry and end with dry. (Note: Do this on low speed. Overmixing can cause a dense, dry cake. Mixing causes gluten to form.)
- Combine the vinegar and baking soda together last to activate it and then stir into batter by hand until combined.
- Scoop batter into cupcake liners placed in cupcake pan.
- Bake 18 to 24 minutes.
Recipe Notes
Cream Cheese Icing
Two 8-ounce packages cream cheese
2 sticks of butter (unsalted, room temperature)
Two 8-ounce packages cream cheese
2 sticks of butter (unsalted, room temperature)
1 tsp. vanilla extract
4 cups confectioners' sugar
Using paddle attachment in a mixer, cream together cream cheese, butter and vanilla extract. On low speed add sugar. When combined, turn up to high speed until smooth.
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