- 3
Ingredients
- 3/4 cup unsalted butter, softened
- 2 cups sugar, divided
- 3 large eggs, separated
- 3 1/2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa
- 2 teaspoons salt
- 1 2/3 cups whole buttermilk
- 3 tablespoons red food coloring
- 1 1/2 teaspoons vanilla extract
- White Chocolate Cream Cheese Frosting (or frosting of your choice)
Preparation
Step 1
Preheat oven to 350 degrees. Line 30 cups of 3 (12-cup) muffin pans with paper liners.
In a large bowl, beat butter and 1 1/2 cups sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.
In a medium bowl, combine flour, cocoa, and salt.
In a small bowl, combine buttermilk, food coloring and vanilla.
Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating well after each addition.
In a medium bowl, beat egg whites at medium high speed with an electric mixer until foamy. Gradually add 1/2 cup sugar, beating until stiff peaks form. Gently fold beaten egg whites into butter mixture. Spoon batter evenly into prepared pans. Bake for 18-20 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completley on wire racks. Spread or pipe evenly with White Chocolate Cream Cheese Frosting (or frosting with your choice).