American Cuisine
Cupcakes ingredients:
- 2 ¼ cups cake flour.
- ⅓ cup unsweetened
cocoa.
- 1 tsp salt.
- 1 ⅓ cups oil.
- 1 ½ cups sugar.
- 2 eggs.
- 4 tbsp liquid red food
coloring, or 1 tbsp concentrated food coloring.
- 1 tsp vanilla.
- ¾ cup buttermilk.
- 1 ½ tsp baking soda.
- 2 tsp apple cider
vinegar.
Cream cheese frosting ingredients:
- ½ cup (1 stick or 8
tbsp) butter at room temp but should still be cool.
- 8 oz cold cream
cheese.
- 1 tsp vanilla extract.
- 4 cups powdered
confectioners sugar.
- 2 tbsp heavy cream or
heavy whipping cream.
Cupcakes directions:
- Preheat oven to 350*F.
- Prepare cupcake pan
with liners.
- In a large bowl whisk
cake flour, cocoa and salt, and set aside.
- In the bowl of an
electric mixer, fitted with the whisk attachment, beat oil and sugar until well
blended.
- Add eggs one at a
time, and continue beating.
- Add food coloring and
vanilla and mix well.
- Add flour and
buttermilk alternately, in 2 batches. Scrap down the sides of the bowl as
needed. Mix just enough to combine.
- Place baking soda in a
bowl or cup, add vinegar and stir, it will foam and expand.
- Add to cake batter and
beat for 10 seconds.
- Fill cupcake liners ⅔
to ¾ full.
- Bake cupcakes 20 to 24
minutes.
Cream cheese frosting directions:
- Place butter in a
large mixing bowl and beat until smooth.
- Add cream cheese and
blend about 30 seconds or until fully combined.
- Add vanilla extract
and powdered sugar 1 cup at a time while mixing.
- Increase to medium
speed and beat until it begins to get fluffy.
- Slowly add the heavy
cream, a little bit at a time until desired consistency is met. Don’t add too
much to make the frosting to stay in place when piped on cupcakes.
- Beat until fluffy,
about 1 minute.
- Frost cupcakes and
decorating with strawberry before serving.