Total Time: 0:30
Prep: 0:20
Level: Easy
Yield: 4 dozen
Ingredients
Cake
Prep: 0:20
Level: Easy
Yield: 4 dozen
Ingredients
Cake
- 2 c. cake flour (not self-rising)
- 1¼ c. sugar
- 1 tsp. unsweetened cocoa
- ¾ tsp. baking soda
- ¾ tsp. salt
- 1¼ c. vegetable oil
- ¾ c. buttermilk
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp. distilled white vinegar
- Red or pink food coloring
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Frosting
Frosting
- 8 oz. cream cheese
- ½ c. butter
- 1 c. confectioners’ sugar
- ¼ tsp. vanilla extract
- 1 pinch salt
Directions
- Preheat oven to 350 degrees F. Arrange mini cupcake liners in two 24-cup mini muffin pans.
- For the cake: In large bowl, sift together flour, sugar, cocoa, baking soda, and salt; set aside. In another large bowl, with mixer on medium speed, beat oil, buttermilk, eggs, vanilla, and vinegar until well combined. Tint with food coloring as desired. With mixer on low speed, slowly add flour mixture, scraping down side of bowl occasionally; mix until just combined.
- Spoon scant 1 tablespoon batter into each muffin-pan cup. Bake 10 to 12 minutes, or until toothpick inserted into centers comes out clean. Cool slightly in pans on wire rack. Transfer cupcakes from pans to wire rack; cool completely.
- For the frosting: With mixer on medium speed, beat cream cheese, butter, confectioners’ sugar, vanilla, and salt until fluffy and well combined. Transfer to piping bag fitted with large star tip. Pipe frosting onto cupcakes in swirl pattern. Frosted cupcakes can be refrigerated up to 2 days (allow to come to room temperature before serving).
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