Ingredients
15
1/2 ounces all-purpose flour
1
1/4 tsp unsweetened cocoa powder
2
tbsp and 2 tsp red food coloring
1
1/4 tsp vanilla extract
For the cream cheese frosting:
1
1/2 pounds room temperature
1
pound room temperature butter
Directions
2.
Preheat oven 350 degrees F.
3.
mix together flour, baking soda, salt, and cocoa powder into a bowl and set aside for later use.
4.
mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time, and mix until just combined. dont mix too much though. scrape the sides so as to make sure you have mixed it well.
5.
Line a cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until done. Let cool.
6.
For the cream cheese frosting:
7.
Whip the butter and cream cheese together until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
8.
The frosting can be used right away, or stored in the refrigerator up to a week.
9.
Ice cooled cupcakes with the cream cheese frosting.
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