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Ingredients
- Cake:
- 3 1/2 cups cake flour (not self-rising)
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 2 1/4 cups sugar
- 3 large eggs, at room temperature
- 6 Tbsp. red food coloring
- 3 Tbsp. unsweetened cocoa
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. salt
- 1 1/2 cups buttermilk
- 1 1/2 tsp. cider vinegar
- 1 1/2 tsp. baking soda
- CREAMY VANILLA FROSTING
- Follow recipe directions exactly!
- 6 Tbsp. all purpose flour
- 2 cups milk
- 2 cups (4 sticks) unsalted butter, softened
- 2 cups sugar
- 2 tsp. vanilla extract
Preparation
Step 1
Preheat oven to 350º
Put paper cupcake inserts into cupcake pan.
To make the cake: 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 mins. 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 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 is smooth.
Pour batter into lined cupcake pans. Bake for 20 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then cool completely on a wire rack before frosting.
CREAMY VANILLA FROSTING
Follow recipe directions exactly!
In a medium size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 mins. Cover with parchment paper placed directly on the surface and cool to room temperature, about 30 mins.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 mins, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 mins. (no less and no more -- set a timer!) Use immediately.