…which should be red, except that I didn’t have enough red. So I added some blue and purple and ended up with an inky color. Whatever; they’re smooth and tasty 🙂
1/4 cup shortening, at room temperature. This fat provides fluffiness!
1/4 cup real butter, at room temperature. This fat provides flavor!
1 1/2 cups sugar
2 tsps vanilla
2 large eggs, beaten
1 cup buttermilk (how to sub)
1/4 cup cocoa
2 1/4 cups cake flour (please use this! Or make it)
1 tsp salt
2 ounces red food coloring (or any color, but red looks a lot better)
1 tsp baking soda
1 tsp vinegar
Preheat oven to 35o degrees, and line ~2 x 24 count mini cupcake pans. You may need more.
In a large bowl, cream together the shortening, butter, sugar, vanilla, and eggs until light and smooth. Beat in the buttermilk.
In a separate bowl, combine the cocoa, flour, and salt. Blend this into the dry ingredients, then beat in the food coloring and mix well.
Add the teaspoon of baking soda on top of the batter, then carefully pour the vinegar atop that. Fizzzzz! Beat the bubbles well into the batter.
Divide among muffin cups, and bake for ~15 minutes, or until springy and juuust done. Once cool, a vanilla buttercream or even canned (NO SHAME!) cream cheese frosting suits them well.