Ingredients
Cupcakes
3-3/4 cups cake flour
1/4 cups cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tarter
3/8 teaspoon salt
1-1/2 cups buttermilk
3 teaspoons vinegar
1-1/2 teaspoons vanilla
1/2 ounce red food coloring paste
2-1/4 cups sugar
3/4 cups butter
3 eggs
Vanilla Bean Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract
Preparation
CUPCAKES
preheat oven to 350°F
sift flour, cocoa powder, baking soda, baking powder (or cream of tarter), and salt into medium bowl
whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend
beat sugar and butter in large bowl until well fluffy, 3 minutes
add eggs 1 at a time, beating until well blended after each addition, about 30 seconds
beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions
scoop into cupcake tins
bake cupcakes until tester inserted into center comes out clean, about 20 minutes
cool in pans 10 minutes
cool completely on racks
FROSTING: bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
sift powdered sugar into a bowl or onto parchment
beat butter and cheese at medium speed until creamy
add 4 cups of the sugar and beat until combined
add vanillas and beat until combined
add more sugar until you get to the consistency and sweetness you like
