Submitted by : Sorna’s Kitchen

Ingredients :

1 ½ cups of sugar
½ cup butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tbsp of Dutch-processed cocoa powder
1 tsp of baking soda
1 tsp of baking powder
½ tsp of salt
1 cup of buttermilk
3 tsp of red food coloring
1 tsp of vanilla extract
1 tsp of distilled white vinegar

Ingredients for Frosting :

½ cup of butter, room temperature
250gm Philly cream cheese, room temperature
2 cups of powdered sugar
1 tsp of vanilla extract

Method :

  • Preheat the oven to 350°C.
  • Beat the butter & sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
  • 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.
  • In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, & salt.
  • In another bowl whisk together the buttermilk, vinegar, vanilla extract, & red food coloring.
  • Add a fourth of the dry ingredients & mix, then add a third of the wet.
  • Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
  • Scoop into cupcake papers, about ¾ of the way full.
  • Bake for 20-25 minutes or until a toothpick comes out clean.
  • Rotate the pan after the first 15 minutes of baking to ensure even baking.
  • Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

Method for Frosting :

  • Cream the butter & cream cheese together, about 3 minutes.
  • Scrape down the sides & bottom of the bowl to ensure even mixing.
  • Add the vanilla extract & mix.
  • Add the powdered sugar.
  • Pipe onto cooled cupcakes.
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