I wanted to share with you the recipe that I used for my Christmas cupcakes. I found this recipe in 2006 and I haven’t stopped using it ever since. This recipe makes 24 cupcakes or two 9″ round cakes.
For the cake:
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon cocoa powder
1 cup buttermilk
1 teaspoon distilled white vinegar
1 1/2 cups vegetable oil
1 ounce red food coloring
1 teaspoon vanilla extract
For the frosting:
1 pound cream cheese (room temperature)
1 pound butter (4 sticks) softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract
Directions for cake:
Heat oven to 325 F.
Sift together flour, sugar, baking soda, salt and cocoa powder.
Combine remaining cake ingredients in the bowl of an electric mixer and beat on medium speed until well incorporated.
Add dry ingredients slowly to the bowl until fully combined.
Pour into two lined cupcake pans and bake for 20 – 30 min or until toothpick inserted comes out clean.
Cool cupcakes for 20 min.
Directions for frosting:
Combine cream cheese & butter with an electric mixer set on medium.
Slowly add confectioners’ sugar until frosting is at desired sweetness and smoothness.
Next add vanilla.