Servings:
12 cupcakes
Prep Time:
8 mins
Total Time:
28 mins
Ingredients
-
1 cupall-purpose floursee savings
-
3/4 cupsugarsee savings
-
1/4 cupunsweetened natural cocoa powdersee savings
-
1/2 teaspoonbaking sodasee savings
-
1large eggsee savings
-
3/4 cupvegetable oilsee savings
-
1/2 cupbuttermilksee savings
-
1/2 teaspoonwhite distilled vinegarsee savings
-
1/2 teaspoonvanilla extractsee savings
-
1 1/2 teaspoonsred food coloringsee savings
-
1recipe Cream-Cheese Icing (Recipe follows.)see savings
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Garnish: sliced almonds, cupcake crumbssee savings
Cream-Cheese Icing
-
1 (8-ounce) packagecream cheese, softenedsee savings
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3/4 cupconfectioners' sugarsee savings
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1/8 teaspoonvanilla extractsee savings
Directions
1.
Preheat oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.
2.
In a mixing bowl, sift together flour, sugar, cocoa powder, and baking soda.
3.
Add egg, oil, buttermilk, vinegar, and vanilla and beat at medium speed with an electric mixer until combined.
4.
Divide batter evenly among prepared muffin cups.
5.
Bake for 20 minutes, or until a tester inserted near center comes out clean.
6.
Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Reserve crumbs from edges of cupcakes for garnish. Frost cooled cupcakes with Cream-Cheese Icing.
7.
Garnish with sliced almonds and reserved crumbs.
Cream-Cheese Icing:
In a mixing bowl, beat all ingredients at medium speed with an electric mixer until creamy.
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