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© Meredith Corporation. All rights reserved. Used with permission.
(26 (2 1/2-inch) cupcakes)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2 1/2-inch muffin cups with paper bake cups or parchment paper. In a medium bowl stir together flour, cocoa powder and salt. Set aside.
Preheat oven to 350°F. In a very large mixing bowl, beat butter with an electric mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until combined. Scrape sides of bowl; beat on medium about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur (or 2 tablespoons milk) and vanilla. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.
Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
To prepare frosting: a llow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl, beat cream cheese, butter, liqueur (or 2 tablespoons milk, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, beat in remaining 1 to 3 teaspoons milk, 1 teaspoon at a time, until frosting reaches spreading consistency.
Spread cupcakes with frosting. If desired, top with fresh raspberries.