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!
