For Valentine’s Day I like to make all kinds of sweet creations. This one is my son’s favorite!
For Cupcakes:
2 1/2 cups flour
1 1/2 cups of sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, room temperature
1 1/3 cup vegetable oil
3/4 cup buttermilk, room temperature
2 tablespoons red food coloring
1 tablespoon white distilled vinegar
1 1/2 teaspoons vanilla extract
For Cream Cheese Frosting:
1 pound cream cheese, softened
1 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups confectioners’ sugar
Preheat oven to 350 degrees. Line regular-sized cupcake or muffin pans with cupcake liners.
In medium bowl sift together flour, sugar, baking soda, cocoa powder, and salt.
In mixing bowl, beat eggs and oil till combined.
In another bowl, whisk together buttermilk, food coloring, vinegar, and vanilla.
Gradually add dry ingredients and buttermilk mixture to egg mixture, starting and ending
with the dry ingredients.
Add batter to cupcake liners 3/4 full and bake for about 18 to 22 minutes. Test cupcakes by
inserting toothpick into center. If clean, cupcakes are done.
Remove from oven and cool completely before frosting.
In large mixing bowl beat cream cheese, butter, salt and vanilla until smooth. Add sugar on low
speed, beat until incorporated. Increase speed to high and mix until light and fluffy.
Spread frosting with a knife or pipe frosting with a pastry bag on top of cupcake.
Easy! Done! Enjoy!
Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon, a suburb of Hartford, Connecticut. Vicki has created wonderful celebrations all over Connecticut, New York, and Massachusetts. She and her staff provide services for small, intimate dinner parties as well as weddings, and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki
- 2½ cups flour
- 1½ cups of sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, room temperature
- 1⅓ cup vegetable oil
- ¾ cup buttermilk, room temperature
- 2 tablespoons red food coloring
- 1 tablespoon white distilled vinegar
- 1½ teaspoons vanilla extract
- 1 pound cream cheese, softened
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups confectioners’ sugar
- Preheat oven to 350 degrees. Line regular-sized cupcake or muffin pans with cupcake liners. In medium bowl sift together flour, sugar, baking soda, cocoa powder, and salt. In mixing bowl, beat eggs and oil till combined. In another bowl, whisk together buttermilk, food coloring, vinegar, and vanilla. Gradually add dry ingredients and buttermilk mixture to egg mixture, starting and ending with the dry ingredients. Add batter to cupcake liners ¾ full and bake for about 18 to 22 minutes. Test cupcakes by inserting toothpick into center. If clean, cupcakes are done. Remove from oven and cool completely before frosting. In large mixing bowl beat cream cheese, butter, salt and vanilla until smooth. Add sugar on low speed, beat until incorporated. Increase speed to high and mix until light and fluffy. Spread frosting with a knife or pipe frosting with a pastry bag on top of cupcake.
