One of my close girlfriends, Stephanie, celebrated her 40th this year (she was 24 when we met, damn time flies!) and had a big ole parrrrty. I was in charge of the cakes and cupcakes, the theme was Duck Dynasty/Americana/Country girl/Bling!! So I made sure the cupcakes represented the themes!!
This makes 24 cupcakes or three 9 inch round cakes.
2 ½ cups Cake Flour
1 ½ cups bakers sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa (can be overflowing)
1 ½ cups vegetable oil
1 cup buttermilk
2 large eggs
3 tablespoons food coloring OR you can use 2 tablespoons Red Velvet Bakery Emulsion, I LOVE this stuff gives the cake a deep red and adds a bit of flavor as well. You can find at bakery stores, I have yet to see it in a grocery store.
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Spray your cupcake pans. In a large bowl combine flour, sugar, baking soda, salt and cocoa powder. In another large bowl mix together the oil, buttermilk, eggs, food coloring or bakery emulsion and vanilla. Using a hand held mixer or standing mixer, mix the dry ingredients into the wet ingredients until combined and batter is smooth.
Pour in cupcake pans. Bake for about 30 minutes. Once done place on cooling rack and let cool completely before frosting.
Cream Cheese Frosting
1 pound cream cheese
4 ½ cups confectioners’ sugar
2 cups unsalted butter, softened
2 tablespoons pure vanilla extract
Mix the cream cheese and butter until mixed together, gradually add the powdered sugar and beat until light and fluffy. Then add the vanilla and mix together. Once done put in the fridge for like 30 minutes before using.