15 cupcakes
DESSERT
Ina Garten How Easy Is That? (p. 218)
All-purpose flour - 2 1⁄2 cups
Sugar - 1 1⁄2 cups
Confectioners sugar - 3 1⁄2 cups (icing)
Unsweetened cocoa powder - 1⁄4 cup
Baking soda - 1 tsp
Baking powder - 1 tsp
Vanilla - 1 tsp + 1⁄2 tsp (icing)
Liquid red food coloring - 1 tbl
White vinegar - 1 tsp
Unsalted butter - 1 stick (1⁄4 lb) + 1 1⁄2 sticks (icing)
Eggs - 2
Buttermilk - 1 cup
Cream cheese - 8 oz
Confectioners sugar - sift
Cream cheese - bring to room temperature
Butter - bring to room temperature
Eggs - bring to room temperature
Buttermilk - shake well before using
Preheat the oven to 350 degrees. Line muffin tins with paper liners.
In a small bowl sift together the flour, cocoa powder, baking powder, baking soda and 1 tsp kosher salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar and 1 tsp vanilla.
In the bowl of an electric mixer fitted with the paddle attachment (or by hand), beat 1 stick of butter and sugar on medium speed for 1 minute, until light and fluffy. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry mixture and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with an ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted into the centers comes out clean. Cool completely in the pans before frosting.
Meanwhile, make the Red Velvet Frosting. Place the cream cheese, 1 1⁄2 sticks butter and 1⁄2 tsp vanilla in the bowl of an electric mixer, fitted with the paddle attachment (or mix by hand) and beat on medium speed just until combined. Don't whip! Add the Confectioners sugar and mix until smooth.