- 2 cups all-purpose flour
- 1 cup buttermilk
- 2 tablespoons cocoa
- 2 large eggs
- 1 teaspoon salt
- 1 tablespoon Red Icing dye
- 1 stick butter, softened
- 1 tablespoon white vinegar
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF. Fill two regular cupcake pans with cupcake papers
- Mix flour, cocoa and salt; set aside.
- In a large bowl, beat butter, sugar and vanilla until light and fluffy
- Add eggs and red icing color; mix until well blended
- Then add flour mixture alternating buttermilk and flour into the butter mixture. Be sure to mix until well blended.
- Lastly, add baking soda into vinegar and fold carefully into batter. Pour batter into prepared pans.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean
- Transfer to parchment covered cooling rack immediately. Let cool completely
- 1 stick butter softened
- 1 T heavy cream
- 1 stick shortening
- 2 lb bag of confectioner’s sugar
- 2 t clear vanilla extract
- 3/4 cup Pina Colada mix (rum optional)
- Combine butter, shortening, vanilla, and 4T heavy cream in mixing bowl, mix well.
- Slowly adding confectioner’s sugar, continue mixing until mixture is completely smooth.
- If needed to further cream mixture, add heavy cream, then add the pina colada mix, and blend well.
- Cherry PopRock Candy (1 bag for every 3 cupcakes)
- Lightly sprinkle on iced cupcakes until desired amount reached
- Listen for the fireworks to start popping