I measured out all the ingredients before I realized I left my mixer attachments at my friend’s apartment. I didn’t want to just quit and throw everything away so Henry and I sucked it up and mixed everything by hand!
These babies turned out soooo yummy; you can really taste the love and hard work that we put into it.
I guess it’s true – anything is possible with a little bit of elbow grease.
Adapted from Paula Deen’s recipe
(yields ~21-24 cupcakes)
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1 tbsp cocoa powder
1 1/4 cups vegetable oil
1 1/4 cups buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
8 oz. packaged cream cheese, softened
1 cube butter, softened
1/2 tsp vanilla extract
2 cups confectioners’ sugar
1. Position rack in the center of the oven. Preheat oven to 350°.
2. Line 2 (12 cup) muffin pans with Reynolds foil baking cups – I recommend the foil ones because the oil from the cupcakes can soak into the paper cups. (BTW, I only had enough batter to fill 21 cups)
3. In medium mixing bowl, mix together all the dry ingredients: flour, sugar, baking powder, salt and cocoa powder.
4. In large mixing bowl, use electric mixer to gently beat together the wet ingredients: oil, buttermilk, eggs, red food coloring, white distilled vinegar and vanilla extract.
5. Slowly add the dry ingredients into the wet and mix until smooth and thoroughly combined.
6. Pour batter into each baking cup until 2/3 full. Bake for approximately 18-20 minutes using a toothpick to test doneness. Remove from oven and let cool.
7. For frosting: in large mixing bowl, use electric mixer to beat cream cheese, butter and vanilla extract together until smooth. Add sugar (1 cup at a time) and mix at low speed until fully incorporated. Increase speed to high until frosting is light and fluffy.
8. Once cupcakes have completely cooled, use butter knife to frost.
I should have took off the foil. Oops!