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1
For the cupcakes:
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Preheat oven to 350 F. In a large bowl, cream together shortening, sugar and eggs. Set aside.
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Place the dry ingredients (flour, cocoa powder, baking powder, baking soda and salt) in a bowl and set aside.
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Measure buttermilk and set aside.
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Add dry ingredients and the buttermilk into the creamed mixture, alternating between the two.
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Stir instant coffee and vinegar together in a small bowl then add this mixture into the batter.
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Add 1 ounce of high quality red food coloring (like Wilton's red food coloring) and mix to combine.
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An ice cream scoop will give perfect portions when using regular sized cupcake liners. So use a scoop to put the batter into the lined muffin tin (recipe should make about 20 cupcakes).
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Bake in preheated oven at 350 F for about 15 minutes or until a fork inserted into a cupcake comes out clean. Be sure not to over bake to prevent dry cupcakes. Perfectly baked means moist. Allow cupcakes to cool fully before frosting.
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For the frosting, I use Martha Stewart's recipe. It's the most heavenly I have found. I just have one exception. I add a few dashes of salt.
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In a large bowl cream together cream cheese and butter. Slowly mix in powdered sugar and then vanilla. Add a few dashes of salt if you like. Pipe or spoon frosting on top of cooled cupcakes.
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This recipe will create about 20 lovely cupcakes for your event. Unless I'm helping you bake. Then it makes 19.
