Makes:
24 servings
Total Time:
1 hr
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon champagne vinegar
- 2 teaspoon vanilla extract
- Cream Cheese Frosting
- 1 pound fat free cream cheese, softened
- 2 sticks butter, softened
- 2 teaspoon vanilla extract
- 4 cups sifted confectioners’ sugar
- Chocolate bar for garnish
make it
Preheat the oven to 350 degrees F. Line pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with electric mixer. Add the sifted dry ingredients to the wet a little at a time and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled (I just used 1 full ice cream scoop per regular sized cupcake and its perfect).
Bake in oven for about 20 to 22 minutes, turning the pans once, half way through (for smaller cakes it may be done at the half way point). Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish by grating your chocolate bar through the wide section of your grater and it will make curls. Place a few curls on each cake. Do not frost until serving.
Notes
Cream Cheese Frosting - will make plenty to be extremely generous with frosting amount depending on your preference.
