Ingredients
2 cups sugar
1/2 lb. butter (2 sticks), at 70 degrees
2 eggs
1 tablespoon cacao powder
1 tablespoon Wilton royal blue gel food coloring
1 small dab of Wilton purple gel food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla flavoring
1/2 teaspoon sodium bicarbonate
1 tablespoon vinegar
Frosting Ingredients
1 lb. cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla flavoring
4 cups sifted confectioners' sugar
Instructions
1. Preheat oven to 350 levels F. Prepare cupcake pan with paper liners. Inside a mixing bowl, cream the sugar and butter. Mix until light and fluffy. Add some eggs individually, and blend well after each addition.
2. Mix cacao and food colorings together to create a paste, after which increase sugar mixture. Mix well.
3. Sift together flour and salt. Add flour mixture towards the creamed mixture alternately with buttermilk. Merge vanilla.
4. In a tiny bowl, combine sodium bicarbonate and vinegar and increase mixture. Pour thick batter into cupcake papers. Bake for twenty five-half an hour, or until a toothpick placed in to the center arrives clean. Remove from oven and awesome completely before frosting.
5. To help make the frosting, beat the cream cheese, butter and vanilla together inside a large bowl until smooth. Add some sugar as well as on low speed, beat until incorporated. Boost the speed to high and blend until very light and fluffy. Frost the cupcakes having a butter knife, or pipe it up with a large star tip. Embellish as preferred (Image 1).