3 1/2 cups of all-purpose flour
2 cups of raw sugar
1 1/2 cups of goat milk
1 1/2 sticks unsalted butter - room temp
3 large eggs - room temp
6 tablespoon 100% cocoa powder
6 tablespoons of red food coloring
1 1/2 teaspoon vanilla extract
1 1/2 teaspoons of white balsamic vinegar
1 1/2 teaspoons of baking soda
1 1/2 teaspoons of salt
2 8oz packages of cream cheese - room temp
2 sticks of unsalted butter - room temp
2 1/3 + of powdered sugar
1 tablespoon vanilla extract
1/8 teaspoon of salt
I make the icing first and place it in the fridge while I make the cupcakes.
Place butter and cream cheese in the stand mixer and whip until smooth, add vanilla and the salt. Reduce the speed of the mixer and slowly add the sugar, once all combined, increase speed until light and fluffy.
Now I place the icing in pastry bags and place in the fridge.
Preheat oven to 350 degrees and place 24 cupcake liners in a muffin tin.
In a stand mixer cream the butter and the sugar until light and fluffy, next add the eggs one at a time.
In a small bowl blend well the cocoa, red food coloring, and vanilla, then add it to the stand mixer.
Mix salt, baking soda, and flour together, then working in three batches starting with the flour mixture, add a third of the flour then a 3rd of the goat's milk, mixing well with each batch, once all in add the vinegar.
Spoon batter into cupcake liners about 2/3rds full. Bake for about 20 minutes until a toothpick comes out clean. Let cool in the muffin tins for about 10 minutes, remove and let cool completely.
While cupcakes are cooling remove icing from the fridge. Once cupcakes are cool and the icing is about room temp, pipe about 1/4 of icing on each cupcake.