3½ cups cake flour
1½ sticks unsalted butter, softened
2 ½ cups sugar
3 large eggs, at room temperature
7 tbsp red food coloring
4 tbsp unsweetened cocoa

1½ tsp vanilla extract
1½ tsp salt
1½ cups buttermilk
1½ tsp cider vinegar
1½ tsp baking soda

Set Oven at 350

In a bowl, sift the cake flour and set aside.
In the mixture bowl, on the medium speed of an electric mixer, cream the butter & sugar until fluffy, about 4 minutes.
Add the eggs, one at a time, mixing well after each egg is added
Whisk together the red food coloring, cocoa, and vanilla in a small bowl than add mixture to the batter and mix well.

Mix, the salt & the buttermilk. Add to the cake batter in two parts alternating with the flour.

Mix until the ingredients are incorporated, but do not over-beat.
Stir together the cider vinegar and baking soda in a small bowl
. Add to the mixture well.
Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter has no lumps.

Pour the mix batter into the cupcake pan using cupcake paper cups.
Bake about 18-20 minutes depends on your oven.
Cool the cupcakes, while the cupcakes are cooling mix the cream cheese frosting.
Frost the cupcakes after the cupcakes are fully cool. Makes 24 cupcakes.

Cream-Cheese Frosting:

12 ounces cream cheese at room temperature

8 ounces butter, softened

8 ounces confectioner’s sugar, sifted

1 teaspoon sea salt
1 teaspoon vanilla
1. To keep it smooth and dense, paddle your cream cheese in the bowl of standing mixer on medium speed until smooth.

2. Place the cream cheese in a separate bowl.
Add the butter to the mixer and mix on medium speed until smooth.

Now add the cream cheese back into the butter, being sure to avoid “whipping” the mixture.

Add the confectioner’s sugar, salt, vanilla and orange. Paddle until smooth.
Enjoy <3

For Flower cut outs Use: Ready ~To ~Use- Rolled Fondant by Wilton
Flower cut outs can be created with small cookie cutters or cut by hand.