3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 ½ cups sugar
3 large eggs, at room temperature
6 tbsp red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda
Cream cheese frosting:
(I made up the recipe because that's what I have left in my fridge)
1 1/2 bar cream cheese
1 tbsp vanilla extract
2 cups confectioner sugar
1/2 cup butter
Preheat oven to 350°F.
Getting my ingredients ready.
In a small bowl, sift the cake flour and set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk.
Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.
Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans.
Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.
Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.
Frost each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.
Finished product :)
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