Ingredients
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3 cups all-purpose flour
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1 1/4 teaspoons baking soda
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1 1/4 teaspoons salt
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1 1/4 teaspoons unsweetened cocoa powder
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1 1/2 cups vegetable oil
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2 1/4 cups granulated sugar
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1 1/4 cups buttermilk
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3 eggs
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2 tablespoons red food coloring
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2 teaspoons red food coloring
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1 1/4 teaspoons vinegar (white or apple cider can both work)
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1 1/4 teaspoons vanilla extract
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1/8 cup water
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1 1/2 lbs cream cheese, room temperature
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1 lb butter, room temperature
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2 lbs powdered sugar, sifted
Instructions
- For the cupcakes:
- Preheat oven 350 degrees F.
- Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
- In a mixer fitted with paddle attachment, 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 on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
- tough.
- Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
- For the cream cheese frosting:
- Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
- The frosting can be used right away, or stored in the refrigerator up to a week.
- Frost cooled cupcakes with the cream cheese frosting.