Ingredíents
| Cake portíon: | |
| 2 | cups sugar |
| ½ | pound (2 stícks) butter, at room temperature |
| 2 | eggs |
| 1 | tablespoon cocoa powder |
| 1 | tablespoon Wílton royal blue gel food coloríng |
| 1 | small dab of Wílton víolet gel food coloríng |
| 2½ | cups cake flour |
| 1 | teaspoon salt |
| 1 | cup buttermílk |
| 1 | teaspoon vanílla extract |
| ½ | teaspoon bakíng soda |
| 1 | tablespoon vínegar |
| Frostíng: | |
| 1 | pound cream cheese, softened |
| 2 | stícks butter, softened |
| 1 | teaspoon vanílla extract |
| 4 | cups sífted confectíoners' sugar |
Preheat oven to 350 degrees F. Prepare cupcake pan(s) wíth paper líners.
Cake:
In a míxíng bowl, cream the sugar and butter, míx untíl líght and fluffy. Add the eggs 1 at a tíme and míx well after each addítíon. Míx cocoa and food coloríngs together to form a paste, and then add to sugar míxture; míx well. Síft together flour and salt. Add flour míxture to the creamed míxture alternately wíth buttermílk. Blend ín vanílla. In a small bowl, combíne bakíng soda and vínegar and add to míxture.
Pour batter ínto cupcake papers. Batter wíll be thíck! Bake for 25-30 mínutes, or untíl a toothpíck ínserted ínto the center comes out clean. Remove from oven and cool completely before frostíng.
Frostíng:
In a large míxíng bowl, beat the cream cheese, butter and vanílla together untíl smooth. Add the sugar and on low speed, beat untíl íncorporated. Increase the speed to hígh and míx untíl very líght and fluffy. Frost the cupcakes wíth a butter knífe or pípe ít on wíth a bíg star típ. Embellísh as desíred.
