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http://sashiegirl.livejournal.com/269324.html
Ingredients
For the cupcakes:
- ½ cup (1 stick) unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 2 ½ tablespoons organic cocoa powder
- 4 tablespoons natural red food coloring (can substitute beet juice for food coloring, but I think beets taste like dirt.)
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 1 teaspoon white vinegar
For the cream cheese frosting:
- 2 sticks unsalted butter, room temperature
- 8 ounces philly cream cheese
- 4 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- ½ vanilla bean, seeds scraped out (optional)
- ½ container color gel for icing (optional)
Directions
For the cupcakes:
- Cream butter and sugar together until fluffy, beat on med-high until almost white in color. I’m talking FLUFFY, people! (About five minutes.) Make sure to pause at least once and scrape the sides of the bowl.
- Add one egg at a time until well combined. Make sure you beats the eggs enough, or your cakes will be too dry and dense. (About three minutes.) Again, make sure to pause at least once and scrape the sides of the bowl. In fact, just do this at least once per step.
- Make a paste/slurry with the cocoa powder and food coloring. I use a tiny, tiny, tiny whisk that I bought for $1.50 at Sur la Table, and it is probably the tool I use most in my kitchen. The head of the whisk is roughly the same diameter as a quarter. HOORAY TINY WHISK. Whisk slowly, or all the powder will fly out and that’s really annoying. I use tiny ceramic cups to mix my small ingredients, but a shot glass will probably work just as well for this task. Add the cocoa mix to the butter, eggs and sugar. Mix until well combined.
- While you are beating and mixing and whatnot, sift together flour, salt, and baking soda. Using a low speed, add dry ingredients to mixer ¼ cup at a time until just combined. This is super important. You must add the dry ingredients slowly, or again, you’ll have a dry and dense cake. And no one wants that.
- Add the following in this order until just combined: Sour cream, vanilla, water, vinegar.
- Do a final mix my hand, scraping anything left on the sides of the mixing bowl until just fully combined.
- Using a medium sized ice cream scoop (the kind with the button contraption that forces the ice cream out), scoop batter in to cupcake papers. Bake at 350 degrees for 20 minutes. Let them cool in the pan for five minutes before transferring to a cooling rack.
For the cream cheese frosting:
- Beat butter on med-high speed for two minutes. Cut cream cheese in to 1 inch chunks, add one piece at a time until well combined.
- Reduce speed to low. Add sugar to mix, ¼ cup at a time. Make sure to reduce speed to low, or you’ll look like you just went on a serious cocaine bender. Add vanilla extract, mix until combined. If you are so inclined, you can also add the vanilla bean scrapings and color gel. Give everything a good mix on medium high when everything is incorporated. Scrape the sides of the bowl and give a final mix.
- Spoon frosting in to a large piping bag with tip of your choice, or spread with a small icing spatula. I prefer to pipe the frosting on with a big star shaped tip, because I think it looks pretty.
- Dust with sparkling sugar, colored jimmies, or whatever strikes your fancy.
- Try not to eat them all.
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