Chocolate Cupcake with Pink Frosting

Chocolate Cupcake with Pink Frosting

 Ingredients:

1 3/4 cup All purpose flour

2 cups sugar

1/2 cup cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 eggs

1 cup boiling water; with dissolved 2 tsp. instant espresso powder

1 cup buttermilk

1/2 cup vegetable oil

1 tsp. vanilla extract

Directions:

Combine flour, sugar, cocoa,  baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

Combine eggs, coffee, buttermilk, vegetable oil, and vanilla extract. Add to dry ingredients.

Beat at medium speed for 2 minutes. Batter will be thin.

Bake at 350 degrees for 17-18 minutes.

Let cool completely before frosting.

Pink Buttercream Frosting

2 sticks softened butter, {unsalted}

3 dashes of red food coloring or alternately you can substitute it with 1/2 cup raspberry preserves or jam

Confectioners' sugar 3-5 cups or less. Add 1 cup at a time until  you reach desired consistency.

 {Chocolate cupcake with pink frosting; you can use raspberry preserve or jam instead of food coloring. The frosting is very light and airy and not too sweet}.

Enjoy Baking!