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1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
, room temperature2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar
1/2 cup of butter (1 stick), room temperature8 oz of Philly cream cheese (1 package),
room temperature2 - 3 cups of powdered sugar1 teaspoon of vanilla extract
O1;; Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
O2 ;;Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
O3 ;;In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
O4;;Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
O5;; Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes. Rotate the pan after the first 15 minutes of baking to ensure even baking.
O6;; Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.
O1;; Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. O2;; Add the vanilla extract and mix.
O3;; Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.
Hope this helped!!