Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 15 cupcakes
INGREDIENTS
For cupcakes
1-1/2 cups AP flour
3/4 tsp baking soda
1/8 tsp salt
3 tsp cocoa
1 cup sugar
4 tbsp butter
1/2 cup oil
2 eggs
3 tbsp red food coloring (I used 2 tbsp)
2 tsp vanilla
1 tsp vinegar
2/3 cup buttermilk
For cream cheese frosting
8oz cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 vanilla bean, scraped
1 lb (~4 cups) powdered sugar, sifted
INSTRUCTIONS
To make cupcakes—
Preheat oven to 350F.
Sift dry ingredients together.
Directions:
To make cupcakes—
Preheat oven to 350F.
Sift dry ingredients together.
Cream the butter and oil together with the sugar, about 2 minutes. Add the eggs, vanilla, food coloring, vinegar and mix well. Alternate mixing in dry ingredients and buttermilk ending with the dry ingredients.
Fill the cupcake liners 2/3 full. Bake for 17-20 minutes.
Let cool before frost.
To make frosting—
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Add vanilla beans to powder sugar. Gradually add powdered sugar/vanilla bean mixture to bowl. Scrape down the bowl as needed
To assemble—
Using a 1M star tip, frost cupcakes. Store in freezer to make frosting more stiff before inserting place card holder. (They defrosted while we ate dinner.)