This is the cupcake we’re making this Christmas. Thank you Southern Living for the Recipe
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 (1-oz.) bottle red liquid food coloring
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- 1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla until blended.
- 2. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Place 24 paper baking cups in 2 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
- 3. Bake at 350° for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pans to wire racks, and let cool completely (about 45 minutes).
- 4. Pipe frosting onto cupcakes. Garnish, if desired.
- 2 (4-oz.) white chocolate baking bars
- 1/3 cup heavy cream
- 1 cup butter, softened
- 6 cups powdered sugar, divided
- 1/4 cup almond liqueur
- Break white chocolate baking bars into pieces. Melt white chocolate and cream in a microwave-safe bowl at MEDIUM (50% power) 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat.) Let cool to room temperature (about 30 minutes). Beat butter and 1 cup powdered sugar at low speed with an electric mixer until blended. Add 5 cups powdered sugar alternately with almond liqueur, beating at low speed until blended after each addition. Add white chocolate mixture; beat at medium speed until spreading consistency.