3 3/4 cups cake flour
1/4 cup unsweetened cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 cups buttermilk
3 tsp. white or apple cider vinegar
1 1/2 tsp. vanilla extract
3 tbsp. red food coloring
2 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter
3 large eggs, at room temperature
Vanilla Cream Cheese Frosting (see recipe below)
Preheat oven to 350 degrees F/180 degrees C. Line 3 (12 cup) muffin pans with muffin or cupcake liners.
Sift flour, cocoa powder, baking soda, baking powder and salt into medium bowl. Set aside.
Whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend. Set aside.
Beat sugar and butter in large bowl with electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, about 30 seconds. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions.
Divide the batter evenly into prepared muffin pans (fill each cup about 2/3 full). Bake cupcakes in preheated oven for 20 to 22 minutes, turning the pans once, halfway through baking.
You may have to bake the cupcakes in 2 batches.
Using a cake tester or toothpick or wooden skewer, insert into center of cupcake to check for doneness. Tester should come out clean. Remove cupcakes from oven and cool in pans for 10 minutes, then transfer to cooling rack to cool completely before frosting.
Vanilla Bean Cream Cheese Frosting
12 oz. cream cheese, at room temperature
1/4 cup (1/2 stick/2 oz./56g) butter, at room temperature
4 to 5 cups sifted confectioners' sugar
Seeds of 1/2 vanilla bean
1 tsp. vanilla extract
In a large mixing bowl, beat the cream cheese, butter, vanilla bean seeds and vanilla extract together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Frost the cupcakes with a butter knife or pipe it on with a big star tip.
Makes 36 cupcakes.
Date: May 28, 2007