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1
Preheat oven to 350 degrees.
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Prepare mini cupcake tins or heart-shaped tins with paper liners or spritz with non-stick cooking spray.
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3
In a large bowl whisk together all dry ingredients (excluding sugar!
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4
).
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In another large bowl mix together buttermilk or soured milk with vinegar and 1 teaspoons of vanilla extract.
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6
With an electric mixer cream butter and sugar until light and fluffy.
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Add egg yolks, one at a time until well incorporated.
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Slowly add half of dry mixture, followed by half of buttermilk mixture to creamed sugar mixture.
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Beat until just combined.
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Repeat until all of flour and buttermilk mixtures have been incorporated.
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Add 1/2 oz.
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of red food coloring, or more to your liking and mix well with mixer.
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Do not overbeat.
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In a small bowl, whisk or beat egg whites until stiff peaks form.
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Fold into cake batter.
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Fill each muffin tin 2/3 full with batter.
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Bake for 8-10 minutes until a toothpick inserted in the center comes out clean.
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WATCH CAREFULLY!
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You do not want these little cuties to burn!
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For Icing:.
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Combine powdered sugar, softened cream cheese, and 1 teaspoons vanilla extract and mix until creamy.
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22
Spread on cooled cupcakes and enjoy!
