|200 g||all-purpose flour|
|200 ml||vegetable oil|
|1 tbsp||cocoa powder|
|1||vanilla bean (seeds)|
|3 tsp||baking powder|
|10 g||red food coloring|
|300 g||cream cheese|
|100 g||butter (soft)|
|160 g||confectioner’s sugar|
Preheat oven to 180°C/350°F. Beat eggs until foamy. Slowly add in sugar while continuously beating. Add vegetable oil.
Now, slowly add food coloring. Depending on which kind of food coloring you are using, you might need a little more or less.
Combine flour, cocoa powder, baking powder, seeds of the vanilla bean, and a pinch of salt in a large bowl.
Alternate adding dry ingredients and buttermilk to the egg mixture. Start and end with the dry ingredients. Beat until everything is well combined.
Transfer batter into lined muffin tins. An ice cream scoop works well for this. Bake muffins in a preheated oven at 180°C/350°F for approx. 10 – 15 min. Then, remove from oven and let cool.
For the icing, beat cream cheese, soft butter, and confectioner’s sugar until smooth.
Fill the buttercream into prepared piping bags and start piping. Make sure that the cupcakes have enough time to cool. Otherwise, the buttercream will start melting. Enjoy with a cup of coffee or tea.