Alyssa Cundy, Director of Food Services, has been teaching our students a few of the basics of cooking. It's a class where the they are able to have a hands on learning experience.
2 1/2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon unsweetened cocoa powder
1 1/4 cups canola oil
1 1/4 cups buttermilk, at room temperature
2 large eggs, at room temperature
1 ounce red food coloring (2 Tablespoon)
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 cup mini chocolate chips
1 Tablespoons all purpose flour
2 cups powdered sugar
3 Tablespoons unsweetened cocoa powder
8 ounces cream cheese, softened
2 Tablespoons unsalted butter, softened
1/2 Tablespoon vanilla extract
Preheat oven to 350 degrees F.
In a bowl of a stand mixer, mix together the canola oil, buttermilk, eggs, red food coloring, vanilla extract and white distilled vinegar on medium speed for 3 minutes.
Bake for 20 minutes.
Cool the cupcakes in the pan for 10 minutes on a cooling rack. Then transfer them to a cooling rack to cool completely.
Sift together the powdered sugar and unsweetened cocoa powder in a bowl. Set aside. In a bowl of a stand mixer, mix together the cream cheese and unsalted butter on medium speed for 2 minutes until smooth. Add in the vanilla and mix. Slowly add in the dry ingredients on low speed and mix to combine. Then increase the speed to medium and mix for 1-2 minutes until smooth. Pipe or spread the frosting onto the cupcakes. Enjoy!