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Ingredients
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Cake
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2 cups cake flour, sifted
1 teaspoon baking soda
1 1/2 cup unsweetened cocoa powder
8 ounces unsalted butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla essence
1 cup milk
Frosting
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2-3 cups sifted confectioners' sugar
1/2 cup butter
1 teaspoon vanilla essence
1-2 tablespoons milk
Permitted red food colorings
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Steps
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1. Preheat oven to 350 degrees F (175 degrees C). Line 20 muffin cups with paper liners.
2. Sift the flour, baking soda and cocoa.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Mix in the eggs, vanilla and milk.
4. Combine with the dry ingredients until just blended. Fill muffin cups 2/3 full.
5. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
6. Now the frosting, cream together the confectioners' sugar and butter until smooth.
7. Gradually mix in milk, vanilla and food colorings until smooth and spreadable, about 5 minutes.
8. Use a knife, small spatula or pastry bag to frost the cupcakes once cooled.
