From Sue Doeden. These gems are perfect for the 4th of July. Not really chocolate--just a hint. More red, bit of tang from the buttermilk. Yum!
- 1 cup buttermilk, room temperature
- 1 teaspoon baking soda
- 1 1/2 cups butter, softened
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 1 tablespoon unsweetened cocoa powder
- 2 ounces red food coloring
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 (8-ounce) package cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla
- 1 cup heavy whipping cream
- 24 fresh blueberries
Preheat oven to 350 degrees. Line 24 cups of muffin tins with paper baking cups.
In a bowl or 2-cup glass measure, mix buttermilk and baking soda. Set aside. In large bowl of heavy-duty mixer, beat butter and sugar together until very light and fluffy, about 6 minutes. Use a rubber spatula to frequently scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition.
In a small bowl, mix cocoa powder with red food coloring, vinegar and vanilla extract. Add to butter-sugar mixture and blend well.
Sift flour and salt together. Add dry ingredients in small amounts (about ½ cup) to mixture in bowl, alternating with buttermilk-baking soda mixture. Begin and end with dry ingredients.
Spoon batter into lined tins, making each about 3/4 full. Bake in preheated 350-degree oven for about 20 minutes. A wooden pick inserted into the center of a cupcake should come out clean. The top will spring back when lightly touched with the tip of a finger.
Allow the cupcakes to cool in the tin for a few minutes, then transfer to wire racks to cool completely.
Make frosting by placing cream cheese in a large mixing bowl. Beat until smooth and creamy. Add powdered sugar, vanilla and heavy whipping cream. Beat on high speed until light and fluffy. Frosting should be firm enough to spread on cupcakes. Garnish each with a blueberry. Makes about 24 cupcakes.