Yeild: 12 cupcake/24 minicupcakes
Preheat: 350 F
Ingredients:
1 1/4 c - all-purpose flour
1 tsp - baking powder
1/4 tsp - salt
1 tbsp - cocoa powder
1/4 c - unsalted butter, room temperature
3/4 c - white sugar
1 - egg
1/2 tsp - pure vanilla extract
1/2 c - buttermilk
red food colouring
1/2 tsp - white vinegar
1/2 tsp - baking soda
Icing:
1 pkg (250 g) - light cream cheese
1/2 tsp - pure vanilla extract
1 c - icing sugar, sifted
1/4 c - unsalted butter, room temperature
Directions:
1. In a medium bowl, sift together flour, baking powder, salt, and cocoa.
2. In a large bowl, beat butter with an electric mixer until soft (1-2 minutes).
- Add sugar to butter and beat together until light an fluffy (2-3 minutes).
- Add egg, beat until incorporated, scarping down sides of bowl.
- Add vanilla and beat until just combined.
3. In a small bowl, add red food colouring until a bright red colour appears (approximately 1 1/2 tsp).
4. Add a little flour mixture then a little red buttermilk to butter mixture, alternating for thee additions - starting and ending on the flour. Continually beating on low speed until just incorporated.
5. In a shot glass or small cup, combine baking soda and vinegar. Quickly mix together, let the mixture fizz for a few seconds, and then fold into the batter.
6. Spoon into lined or greased cupcake tins. Bake for 18-23 minutes, or until a toothpick comes out clean. Remove from oven and let cool completely before icing.
Icing:
- In a medium bowl, mix together cream cheese and butter until creamy.
- Mix in vanilla, then slowly add icing sugar.
- Chill in fridge for 30 minutes before icing cupcakes.
