2 tablespoons cake flour(not self-rising)
1 cup unsweetened Dutch process cocoa
1-1/2 teaspoons soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1-1/2 cups light brown sugar
1/2 cup sugar
3 large eggs @room temp.
1-1/2 cups buttermilk
2 teaspoons vanilla
Line three 12 cup muffin tins with cupcake papers, set aside.Sift dry ing., set aside.Using med. speed, cream butter until smooth.Add sugar, beat until fluffy, 3 min.Add eggs, one at a time, beating well after each.Add dry ing. in thirds, alternating with buttermilk, vanilla.With each add., beat until ing. are well mixed, but do not overbeat.Using spatula, scrape down bowl, making sure ing. are well-blended.Carefully spoon into pans, filling 3/4 full.Bake 25-30 min. @350º.Cool in tins 15 min.Remove and cool completely on wire rack before icing. Makes about 30.
Caramel Frosting:
“Makes enough for one 3-layer, 9” cake or 3 dozen cupcakes.
This icing tastes better if made the day before the cake because the brown sugar gives the icing a slightly grainy texture that improves if allowed to set overnight."
2 cups unsalted butter, softened
5 cups sifted confectioners’ sugar
1-1/2 cups light brown sugar
1/2 cup milk
2 tablespoons dark corn syrup
2 teaspoons vanilla
Using med. speed, cream butter until smooth.Add sugar, beat on low speed 2 min.Add milk, syrup, vanilla, beat until smooth and creamy, 3-5 min.Use immediately or store, covered, at room temp. up to 2 days.