Makes 11-12 cupcakes.
3/4 cup flour
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
57 gr unsalted butter, room temperature
3/4 cup sugar
3/4 cup buttermilk (see here)
1 egg
1 tsp vanilla extract
red food coloring
Icing:
2 cups icing sugar
112 gr cream cheese, room temperature
28 gr unsalted butter, room temperature
1 tbsp milk
1 tsp vanilla extract
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1) Preheat the oven to 180°C (350°F). Prepare the muffin liners.
2) Mix the 5 first ingredients in a small bowl and set aside. Whisk the sugar and butter, followed by the egg and vanilla extract. Mix well.
3) With the mixer set to low speed, add half of the dry ingredients and half of the butter milk. Mix well but be careful not to overmix. Add the rest of the dry ingredients and the butter milk and whisk until everything is well incorporated. Use a spatula to get everything from the sides. Add the food coloring, you need a bit to make it bright red. I prefer using gel food coloring.
4) Put the dough in the muffin liners with an ice cream scoop if you have one, and bake for 18-22 minutes. Test by sticking a fork in the middle and if nothing sticks to it then they are ready. Let the muffins cool completely.
5) For the icing: put all the ingredients in a stand mixer bowl and mix well. Start on low speed and increase it gradually. Put the icing on with a spatula or a spoon or pipe it on with a decorative extension if you want to make a nice pattern. I used a star extension and then sprinkled with a fine decorative sprinkling to make it look nice.
6) Cool the cupcakes in the fridge for 10-15 minutes before serving.
