This is a recipe my daughter LOVES!
A smooth Chocolately cake with the most delicious frosting!!!
Everyone will be clamouring to grab some.
Cacao powder will react with the vinegar and buttermilk to give nice red-brown colour to the cakes, but adding a little extra food colour makes cakes pop!
My daughter loves these. Hard to tell if she loves the cake or the frosting more :) The first time I made these I intended to take them along to a barbecue we were to attend. After getting ready, I came downstairs to discover my husband on the phone and my daughter at the bench top with the entire tray of cupcakes in front of her MISSING a bite sized chunk in most of them!
2 1/2 cups "00" flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons raw cacao powder (normal unsweetened cocoa powder will aslo do as long as it has not been dutch processed (light in colour))
Red food colouring (1/4-1/2 bottle may be used according to preference, (optional, but fun for kids and adults alike)
1 tablespoon vanilla paste/liquid
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 175C. Line your cupcake moulds paper cups.
2. Mix together flour, salt and baking powder, into a bowl and set aside.
3. In a another small bowl, mix food colouring and cacao powder and vanilla paste to form a smooth paste. As cacao powder is rather coarse you may need to add more colouring and vanilla to smooth out any lumps.
4. In yet another large bowl, using an electric mixer to beat butter and sugar together for three to four minutes, until light and fluffy.
5. Mix in eggs, one at a time, then incorporate vanilla-cacao-colouring mixture, ensure you scrape down the bowl with a spatula as you go.
6. Add one third of the flour mixture to the butter mixture, mix well, then add in half of the buttermilk. Mix in another third of flour mixture, then the second half of buttermilk. Lastly add the remaining third of the flour mixture, beat until well combined.
7. In a small bowl not too shalllow, mix vinegar and baking soda. Add vinegar mixture to the cake mix and stir well to combine. Fill cupcake paper cups with cake batter until they are a little under 3/4 full. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!
8. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
Cream Cheese Frosting
80g softened butter
225g Philadelphia cream cheese, softened
2 cups icing sugar mixture
1 teaspoon vanilla paste/liquid
1. Mix together butter, icing mixture and vanilla with an electric mixer until they are well combined.
2. Add cream cheese and beat till the frosting combines all ingredients.
(for extra decadence add a handful of melted white chocolate buttons).
3. Top your cupcakes with this frosting for a treat no one will be able to resist.
Make sure all of your ingredients are room temperature. In a mixing bowl, mix butter on medium speed until light and creamy. Add cream cheese and mix until fluffy. Slowly add the sugar, one cup at a time. Continue to mix. Finally, add the vanilla extract to the mixture and mix until it has a creamy consistency.