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1
Preheat oven (350 degrees) and line cupcake pans with cupcake liners.
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2
In a small cup, mix the cocoa and food coloring to make a thick paste.
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3
In a medium bowl, mix flour, baking powder and salt.
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4
In a large bowl, cream butter and sugar until light and fluffy.
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5
Add eggs one at a time, beating after each addition.
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6
Add vanilla and cocoa paste to the mixture.
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7
Slowly add 1/2 of the flour mixture to the butter mixture, and stir well.
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8
Add 1/2 cup of buttermilk and beat well.
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9
Add the remaining flour mixture.
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10
Add the remaining buttermilk.
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11
Using the cocoa cup, mix vinegar and baking soda and watch it fizz!
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12
Add vinegar to the cake batter and mix well.
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13
Pour into cupcake tins until they are two-thirds full.
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14
Put in the preheated oven (350 degrees) until a toothpick inserted in the center comes out clean (Approximately 20 minutes).
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15
Cool the cupcakes completely before you frost.
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16
FROSTING
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17
Allow butter to sit at room temperature so it is easier to blend.
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18
Blend cheeses and butter until smooth. (Medium to high speed on the mixer.)
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19
Add the vanilla and blend well.
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20
Turn mixer to low and gradually incorporate the powdered sugar.
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21
Turn the mixer on high and beat until the frosting is light and fluffy.
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22
(you can add more powdered sugar for a thicker frosting)
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23
Frost immediately, or store in the refrigerator until ready to use.
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24
NOTE: The frosting spreads best at room temperature.
