Ingredients
Equipment
Method
Making Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar on high speed until light and fluffy, about 2-3 minutes.
- Beat in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and pale.
- Gradually add the dry ingredients and buttermilk in alternating additions, mixing on low speed until just combined.
- Gently fold in the red gel food coloring until the batter is uniformly colored.
- Spoon the batter into the prepared cupcake liners, filling them about ¾ full. Bake for 17-20 minutes.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack.
Making Frosting
- Beat the softened butter on high speed until fluffy. Add the cold cream cheese and mix until smooth.
- Gradually mix in the powdered sugar, beating until light and fluffy.
- Once the cupcakes are completely cool, frost them using a piping bag and top with sprinkles if desired.
Nutrition
Notes
Ensure your butter and eggs are at room temperature for a smooth batter. Avoid overmixing to prevent tough cupcakes.