Makes approx 24 cupcakes
Ingredients:
1 stick (1/2 cup) salted butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
3 tablespoons of unsweetened cocoa powder
3/4 teaspoon salt
Preheat oven to 350 degrees and line 2 cupcake / muffin pans with paper baking cups. In a large bowl, beat the butter, sugar and eggs with an electric mixer until light and fluffy. Mix in buttermilk, food coloring, vanilla, baking soda and vinegar. In a separate bowl, combine the flour, cocoa powder and salt and then stir into the batter just until blended. Spoon the batter into the baking cups filling 1/2 way (filling these 1/2 way will make them rise just to the top which is perfect for frosting)
Bake in the preheated oven for 18 minutes. Frost after completely cooled. I always use this frosting recipe and added a package of cream cheese as indicated. http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html
I frosted these cupcakes as shown above using a #32 wilton tip with a disposable bag and wilton red sugar sprinkles (shown below).
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