Ingredients
Cupcake Ingredients
- 2 ½ cup All Purpose Flour
- 1 ½ Cup Granulated Sugar
- 2 tablespoon Cocoa powder
- ½ teaspoon Salt
- 1 Cup Canola Oil
- 2 Egg
- 1 tsp Vanilla
- 1 Cup Buttermilk
- 2 tablespoon Liquid Red Food Coloring
- 1 teaspoon Baking Soda
- 1 teaspoon White Vinegar
Cream Cheese Frosting Ingredients
- 8 oz Cream Cheese room temperature
- 8 Tbsp. Softened Butter 1 stick
- 4 Cups Confectioner's Sugar
- 1 tsp. Vanilla Extract
- 1 Tbsp. HeavyWhipping Cream
Instructions
Dry Ingredients
- In a large bowl combine the dry ingredients: flour, salt, and cocoa. Set aside
Wet Ingredients
- In a medium bowl combine the buttermilk and red food color. Set aside
In Mixer
- In the bowl of an electric or stand mixer combine oil, sugar, and vanilla. Add eggs and mix on low for 3 minutes.
- With mixer on low speed alternate adding flour and buttermilk mixture, starting and ending with a flour addition.
- In a small dish combine the baking soda and vinegar. Add this to cake batter. Fold in and mix until just incorporated.
Baking
- Using a 2 oz scoop or ¼ cup measuring cup portion batter into cupcake wells.
- Line cupcake pan with paper liners. This batch size makes approx 22 cupcakes, or 2- 8 inch cake rounds.
- Bake at 325° for 20-25 minutes for cupcakes, or 30-35 minutes for cakes.
- Allow to cool completely before frosting.
To Make the Frosting
- Before diving into the mixing marathon, ensure your cream cheese and butter are at room temperature.
- In a large bowl, beat the softened cream cheese and butter together until the mixture reaches a fluffy consistency
- Gradually add the powdered sugar, one cup at a time. Mix well after each addition.
- Add the vanilla and heavy cream and mix until it has a light and airy consistency.
- Fill the pastry bag and squeeze out any extra air bubbles. Frost the cupcakes by starting from the center of the cupcake and making your way to the outer edge in a spiral motion until each cupcake has a nice tall pile of frosting.
- Sprinkle the tops with the candied pecan praline mixture.
