Click on the screen to start the video. Adjust volume at the lower left.
Click the "X" to hide the Google pop-up ad.
Cup Cake Ingredients:
In a mixer, blend the butter by itself on medium speed for 3 minutes. While that's running, sift the flour. Slowly add the sugar to the butter
on low speed. Carefully discard the egg shells and slowly add the eggs to the butter and sugar. Mix the cocoa, food coloring and
vanilla together in a small bowl with a whisk. Add the entire red mixture to the butter and mix on very low speed at
first gradually increasing to medium speed. Add the salt to the buttermilk. Gradually add the sifted flour, alternating with the salted buttermilk
to the mixing bowl. Scrape the mixing bowl occasionally. Do not over-mix. Combine vinegar and baking soda together. Then add
it to the mixing bowl while still on low speed. Scrape the bowl one last time. Preheat the oven to 350 °F. Place pleated paper cups
in the muffin pans. Scoop the mix into each paper cup filling them half way. Bake for about 20 minutes but check ocassionally to see
that the ones on the bottom are cooking at the same rate as the ones at the top of the oven. When done, remove and let cool on a wire rack
for 10-15 minutes. Remove them from the pans and allow to cool, still in the paper cups, an additional 15-20 minutes. Continue with the
Icing Video.