Ingredients:
Cupcakes:
1/4 cup unsalted butter, softened
3 tbsp granulated sugar
3 tbsp light brown sugar
1 egg
2 tbsp cocoa powder
1 tbsp red liquid food color
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
1/3 cup sour cream
3/4 cup all purpose flour
1/4 tsp white distilled vinegar
1/4 tsp baking soda
Frosting:
6oz cream cheese, softened
2 tbsp unsalted butter, softened
1/4 tsp vanilla extract
3 cups powdered sugar
Directions:
Preheat oven to 350°F. Line a cupcake pan with 6 liners.
In a large bowl or stand mixer, cream together butter and sugars. Mix in egg until batter is smooth. Add cocoa powder, vanilla and red food color. Continue mixing, scraping bowl as needed. Add salt, baking powder and sour cream, mixing until just incorporated. Add flour, mixing until no streaks remain. Finally, combine vinegar and baking soda in a small bowl.
Immediately add to batter and mix in.
Divide batter equally among prepared liners, using one large cookie scoop per.
Bake for 18-20 minutes or until cupcakes are set and a toothpick inserted comes out clean.
Cool on a wire rack.
In a large bowl, beat together cream cheese and butter. Mix in vanilla and slowly incorporate powdered sugar until smooth. Transfer mixture to a piping bag with with desired tip. Frost cooled cupcakes.
Store in an airtight container or refrigerator for up to several days.
By: Rachael Battey
0 comments:
Post a Comment