- 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:
1 - Preheat oven to 350*F.
2 - Prepare cupcake pan with liners.
3 - In a large bowl whisk cake flour, cocoa and salt, and set aside.
4 - In the bowl of an electric mixer, fitted with the whisk attachment, beat oil and sugar until well blended.
5 - Add eggs one at a time, and continue beating.
6 - Add food coloring and vanilla and mix well.
7 - Add flour and buttermilk alternately, in 2 batches. Scrap down the sides of the bowl as needed. Mix just enough to combine.
8 - Place baking soda in a bowl or cup, add vinegar and stir, it will foam and expand.
9 - Add to cake batter and beat for 10 seconds.
10- Fill cupcake liners ⅔ to ¾ full.
11- Bake cupcakes 20 to 24 minutes.
Cream cheese frosting directions:
1 - Place butter in a large mixing bowl and beat until smooth.
2 - Add cream cheese and blend about 30 seconds or until fully combined.
3 - Add vanilla extract and powdered sugar 1 cup at a time while mixing.
4 - Increase to medium speed and beat until it begins to get fluffy.
5 - 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.
6 - Beat until fluffy, about 1 minute.
7 - Frost cupcakes and decorating with strawberry before serving.
- 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:
1 - Preheat oven to 350*F.
2 - Prepare cupcake pan with liners.
3 - In a large bowl whisk cake flour, cocoa and salt, and set aside.
4 - In the bowl of an electric mixer, fitted with the whisk attachment, beat oil and sugar until well blended.
5 - Add eggs one at a time, and continue beating.
6 - Add food coloring and vanilla and mix well.
7 - Add flour and buttermilk alternately, in 2 batches. Scrap down the sides of the bowl as needed. Mix just enough to combine.
8 - Place baking soda in a bowl or cup, add vinegar and stir, it will foam and expand.
9 - Add to cake batter and beat for 10 seconds.
10- Fill cupcake liners ⅔ to ¾ full.
11- Bake cupcakes 20 to 24 minutes.
Cream cheese frosting directions:
1 - Place butter in a large mixing bowl and beat until smooth.
2 - Add cream cheese and blend about 30 seconds or until fully combined.
3 - Add vanilla extract and powdered sugar 1 cup at a time while mixing.
4 - Increase to medium speed and beat until it begins to get fluffy.
5 - 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.
6 - Beat until fluffy, about 1 minute.
7 - Frost cupcakes and decorating with strawberry before serving.