Prep: 40 minutes Bake: 20 minutes Cool: 45 minutes Stand: 30 minutes
Ingredients
- 3/4 cup butter
- 3 eggs
- 3 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3/4 teaspoon salt
- 2-1/4 cups sugar
- 1 1-ounce bottle red food coloring (2 tablespoons)
- 2 tablespoons raspberry liqueur or milk
- 1 teaspoon vanilla
- 1-1/3 cups buttermilk or sour milk*
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons vinegar
- 1 recipe Cream Cheese-Raspberry Frosting
- Fresh raspberries (optional)
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.
3. Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired, top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.
Cream Cheese-Raspberry Frosting: Allow half of an 8-ounce package cream cheese and 1/3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, 2 tablespoons raspberry liqueur or milk, and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 4 cups powdered sugar. If necessary, beat in milk, 1 teaspoon at a time (1 to 3 teaspoons total) until frosting reaches a spreading consistency. Makes about 2-1/2 cups.
*Test Kitchen Tip: To make 1-1/3 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cups liquid; stir. Let stand for 5 minutes before using.