3โ c. cake flour (not self-rising)
ยพ c. (12 Tbl.) unsalted butter, room temperature
2ยผ c. sugar
3 large eggs, room temperature
2 Tbl. liquid red pagkain coloring
3 Tbl. unsweetened kakaw powder
1ยฝ tsp. vanilla extract
1ยฝ tsp. salt
1ยฝ c. buttermilk
1ยฝ tsp. white vinegar
1ยฝ tsp. baking soda
Cream Cheese Frosting:
1 c. (2 sticks) unsalted butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
ยผ tsp. salt
2 tsp. vanilla extract
4ยฝ c. powdered sugar
1 Tbl. milk, plus madami if needed
Preheat hurno to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside. In the bowl of a stand mixer, combine mantikilya and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the pagkain coloring, kakaw powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
Fill cupcake liners โ full with batter and bake in preheated hurno for 17-18 minutos or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and tuktok with Cream Cheese Frosting. Makes about 3ยฝ dozen cupcakes.
For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the tuktok of each cupcake. I used a Wilton 1M piping tip.
*If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on tuktok instead, the amount of frosting can be cut in half.
