Ingredients
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1/3 cup buttermilk
- 3/4 teaspoon white vinegar
- 2 teaspoons liquid red food coloring
- 1 1/3 cups cake flour
- 2 tablespoons cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 cup sugar
Preparation
Step 1
Have all ingredients at room temperature
Preheat oven to 350 degrees F. Grease and flour the wells of the Elegant Heart Cakelet Pan.
In a small bowl, whisk together the eggs and vanilla until blended. In a liquid measuring cup, whisk together the buttermilk, vinegar and food coloring. In a separate bowl, sift together the flour, cocoa powder, baking powder and salt.
In the bowl of an electric mixer fitted with a flat beater, beat the butter on medium-high speed until light and creamy, about 3 minutes. Gradually add the sugar and beat until fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg mixture and beat on medium speed until well combined, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Do not overmix.
Divide batter evenly among the prepared wells. Tap the pan on the countertop to release any air bubbles. Using a small spatula, spread some of the batter up the sides of the wells.
Bake until the cakelets are lightly browned on top and a toothpick inserted into the center comes out clean, 25 to 28 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Invert the pan onto the rack and lift off the pan. Let the cakelets cool completely. Decorate as desired.