Recipe courtesy of Rebecca Grammer-Ybarra
Show: Cupcake Wars
Save Recipe Print
Total:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr
Cook:
20 min
Yield:
48 mini cupcakes or 24 regular-size cupcakes
Level:
Easy
Total:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr
Cook:
20 min
Yield:
48 mini cupcakes or 24 regular-size cupcakes
Level:
Easy

Ingredients

Cream Cheese Frosting:

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners. 

In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.

Cream Cheese Frosting:

Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.

Cook's Note

For the garnish pictured here, sprinkle red-colored sugar over the cupcakes, then roll-out a prepared fondant and cut out hearts or desired shape and decorate with red piping gel.

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