Ingredients
2-2/3 cups cake flour
1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoon unsweetened
cocoa powder
2 sticks unsalted butter at
room temperature
1-1/2 cups sugar
4 large eggs at room
temperature
2 tablespoons vanilla
1/2 cup buttermilk at room
temperature
1/2 cup sour cream at room
temperature
2 tablespoons red food
coloring
2 tablespoons vinegar
Hot Pink Frosting
16 ounces cream cheese at room
temperature
1 stick butter at room
temperature
4 teaspoons vanilla
2 boxes of confectioner’s
sugar
2 tablespoons red cake
decorating icing
Red sprinkling sugar for
garnish.
Preparation
In a medium bowl, sift together the cake flour, baking soda, salt and cocoa powder.
Whisk buttermilk, sour cream, and red food coloring into a large liquid measure; add the vinegar.
In a large bowl (or in the bowl of an electric mixer), cream the butter and sugar together until light and fluffy; about 2 minutes. Beat in the eggs one at a time, until well blended; add the vanilla.
Alternate adding the buttermilk and flour mixtures to the creamed butter mixture and blend until smooth.
Pour into the prepared muffin pans, dividing evenly. Bake for 15 to 18 minutes or until tops sring back when lightly pressed. Let cupcakes cool on wire rack before frosting.
To make the frosting, beat the butter and cream cheese together until smooth; blend in the vanilla and red decorating icing. Add the confectioner’s sugar slowly and well combined. Spoon frosting into a pastry bag. (The frosting can be made with in electric mixer.)
