These cupcakes are good, but the cream cheese icing is what makes them wonderful!
Ingredients:2
1/2 cups cake flour
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1
1/2 cups sugar
6 tablespoons butter, softened
2 large eggs
1
1/4 cups low fat buttermilk
1
1/2 teaspoons white vinegar
1
1/2 teaspoons vanilla
2 tablespoons red food coloring
5 tablespoons butter, softened
4 teaspoons low fat buttermilk
1 (8oz) package cream cheese, softened
3
1/2 cups powdered sugar
1
1/4 teaspoons vanilla
Directions:- Preheat oven to 350 degrees
- Place 24 cupcake liners in muffin cups; coat with cooking spray
- Combine flour, cocoa, baking soda, baking powder and salt in medium bowl with a whisk.
- Cream sugar and butter on medium speed until well blended (3 minutes). Add eggs one at a time, beating well after each addition.
- Add flour mixture and buttermilk alternately, beginning and ending with flour. Add vinegar, vanilla and food coloring; beat well.
- Spoon batter into cups. Bake at 350 degrees for 18 minutes, or until pick comes out clean. Cool in pans 10 minutes before removing to wire racks.
- For icing, beat butter, buttermilk and cream cheese on high speed until fluffy. Gradually add powdered sugar and beat until smooth. Add vanilla and beat well.
Servings: 24 WW = 5
