- 3 1/3 cups cake flour (not self-rising)
- 3/4 cup butter, softened
- 2 1/4 cups sugar
- 3 large eggs, at room temperature
- 6 Tbsp red food coloring (I used about 2 1/2 Tbsp because that's all I had and they the cupcakes had a nice red color)
- 3 Tbsp unsweetened cocoa
- 1 1/2 tsps vanilla
- 1 1/2 tsps salt
- 1 1/2 cups buttermilk
- 1 1/2 tsps cider vinegar
- 1 1/2 tsps baking soda
Directions
- Fill cupcake tins with paper liners. 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 liquid 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 in smooth. Fill each cupcake tin about 2/3 full with batter. Bake in a preheated 350 oven for 20 minutes. Let the cupcakes cool in pans for 1 hour. Remove from the pans and cool completely on a wire rack. (I removed them from the pans immediately because I only have one cupcake tin and I needed it to bake the rest of the cupcakes).
FROSTING
1 cup milk (skim is fine)
3 Tbsp flour
1 cup butter
1 cup sugar
1 tsp vanilla
Stir milk and flour in a saucepan. Heat over medium-heat until thickened, stirring constantly. Remove from heat and cover while cooling. Beat butter, sugar and vanilla in a medium bowl for 15 minutes. Carefully fold in milk mixture. (sometimes, I have to whip it a few more minutes after I add the milk mixture to obtain the right texture.)
-Kristin Strobelt
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