When my daughter insisted that I make cupcakes for her 8th birthday party celebration at school today I decided to  go outside of my comfort zone and try a new recipe (what was I thinking!). It was a long night, but after a few frenzied phone calls to my friend Chef Laura I had 24 perfect cupcakes.  I skipped the vanilla cream cheese frosting and decided to simplify matters with a pre made Duncan Hines  chocolate fudge icing. Verdict from daughter: Two thumbs up!!!!

Ingredients:

2 1/4 cups of self raising flour

1 teaspoon of salt

1/3 cup unsweetened natural cocoa

3/4 cup butter (11/2 sticks)

1 1/2 cups of sugar

2 eggs

1 one ounce container of red food dye

1 cup of buttermilk

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of white vinegar

1 teaspoon of vanilla

Directions:

Line the cupcake pans with cupcake liners. Sift the flour, baking powder, salt and cocoa together in a bowl. Cream butter with the sugar until light and fluffy, add in the eggs and beat well. Add the food dye and mix until well blended. Combine the buttermilk and the baking soda and mix well.  Add to the sugar and butter mixture alternately with the dry ingredients.  Add the vanilla and the vinegar and mix well. 

Spoon into cupcake liners and bake at 350 degrees for 20 minutes

Makes 24 cupcakes

Vanilla Cream Frosting Ingredients:

8 ounces of packed cream cheese

6 tablespoons of butter

1 teaspoon of vanilla

1 pound of confectioner’s sugar

red sprinkles

Directions:

Combine the cream cheese with the butter and vanilla in a mixing bowl and beat until smooth.  Gradually add the sugar while beating. 

Frost the cupcakes and decorate with red sprinkles.