Ingredients
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Instructions
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Grease and parchment line cupcake pan. Preheat oven to 350 degrees F. Butter and eggs should be at room temperature.
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170 gram(s) Butter
300 gram(s) Granulated Sugar
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Cream the butter and sugar until light and fluffy.
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333 gram(s) All Purpose Flour
1.5 tsp(s) Baking Soda
1 Salt
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Sift the flour, baking soda and a pinch of salt together.
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230 gram(s) Buttermilk
14 gram(s) White Vinegar
5 gram(s) Vanilla Extract
2 Large Eggs
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Combine the buttermilk, vinegar, vanilla extract and eggs together.
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2 Tbsp(s) Cocoa Powder
28 gram(s) Red Food Coloring (liguid)
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Make a paste from the cocoa powder and food coloring.
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Alternately add the dry and wet ingredients starting and ending with the dry ingredients. Stir in the paste.
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Scale evenly into the prepared pans. Bake at 350 degrees F for 23 to 30 minutes. Let cool for 10 minutes, remove from pans and cool completely before icing.
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1 Cream Cheese Icing
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Ice with cream cheese icing.
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