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Instructions |
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Preheat oven to 350 degrees Fahrenheit.
Prepare two cupcake pans of your choice and coat the pans with
butter and a dusting of flour.
You should line the bottoms with parchment paper, but this is not
entirely necessary.
Sift together flour and salt
Using a standing mixer, set to medium speed and beat the butter
and sugar together until fluffy.
Add vanilla
Add eggs one at a time making sure that each egg is fully
incorporated before adding the next.
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Mix cocoa and red food coloring together.
Add the cocoa mixture to the batter.
Reduce the mixers speed to low.
Add half of the buttermilk and wait until it is completely
incorporated.
Add half the flour. Wait until the flour is completely
incorporated.
Add the rest of the buttermilk and wait until it is completely
incorporated.
Add the rest of the flour.
Mix together the baking soda and vinegar.
Mix until well combined.
Pour the batter into the pans
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Bake for 30 to 35 minutes or until a toothpick is inserted into the
cupcakes and it come out clean.
Cool the cupcakes in the pans for 15 minutes or cool to the
touch.
Remove the cupcakes from the pans and continue to let them
cool for at least one hour.
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I put cream cheese frosting on mine after they cool.
Enjoy!
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| Serving
Suggestions |
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1 cupcake
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Originally Submitted
7/31/2010
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