Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 cup (150g) Granulated sugar
  • 1 tsp Baking soda
  • 1 tsp Fine sea salt
  • 1 tsp Unsweetened natural cocoa powder
  • 0.75 cup (180ml) Vegetable oil
  • 0.75 cup (180ml) Room temperature buttermilk
  • 1 Large egg
  • 1 tbsp Red gel food coloring
  • 1 tsp White distilled vinegar
  • 1 tsp Pure vanilla extract
  • 8 oz (225g) Full-fat brick cream cheese, cold
  • 0.5 cup (115g) Unsalted European-style butter, slightly softened
  • 3 cups (360g) Sifted powdered sugar
  • 1 tsp Pure vanilla paste
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F and line your muffin tin with paper liners.
  2. Whisk 0.75 cup vegetable oil, 0.75 cup buttermilk, 1 large egg, 1 tsp vinegar, and 1 tsp vanilla extract in a large bowl. Note: Whisk until the egg is completely integrated and the mixture looks like a pale, creamy liquid.
  3. Stir in 1 tbsp red gel food coloring until the liquid is a vibrant, uniform ruby red.
  4. Sift 1.5 cups flour, 0.75 cup sugar, 1 tsp baking soda, 1 tsp sea salt, and 1 tsp cocoa powder directly over the wet ingredients.
  5. Fold the dry ingredients into the wet until just combined and no streaks of white remain. Note: Stop the moment it's mixed; over mixing creates a tough, bread like texture.
  6. Divide the batter evenly among the 12 liners, filling them about two thirds full.
  7. Bake for 20 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  8. Remove from the oven and let them sit in the tin for 5 minutes before moving to a wire rack. Wait until they are completely cold before frosting.
  9. Beat 8 oz cold cream cheese and 0.5 cup slightly softened butter together until smooth and free of lumps.
  10. Gradualy add 3 cups sifted powdered sugar, 1 tsp vanilla paste, and a pinch of salt. Beat on high until the frosting is thick, ivory, and holds a stiff peak.