- flour - 2 1/2 cups
- cocoa - 2 teaspoons
- salt - 1 teaspoon
- sugar - 1 1/2 cups
- vegetable oil - 1 1/2 cups
- eggs - 2 pieces
- red food coloring - 1/2 teaspoons (as a gel)
- extract of vanilla - 1 teaspoon
- buttermilk - 1 glass
- soda - 1 1/2 teaspoons
- white vinegar - 2 teaspoons
- For glaze: chopsticks of unsalted butter - 2 Pieces
- cream cheese - 360 grams
- sugar powder - 4 cups
- extract of vanilla - 3/4 Teaspoons
1. Preheat the oven to 175 degrees. In the form for muffins, insert paper inserts. Mix in a large bowl of flour, cocoa and salt. 2. Mix the sugar and butter at a high speed with an electric mixer. Add eggs, one at a time, whisking after each addition. Add the dye and vanilla extract, mix. 3. Reduce the speed to low. Add the flour mixture in three stages alternately with two additions of buttermilk. Stir the soda and vinegar in a small bowl, add the mixture to the dough and whip at an average speed of 10 seconds. 4. Divide the dough evenly among the paper inserts, filling each 3/4. Bake for about 20 minutes. Allow to cool completely in the form. Muffins can be stored overnight at room temperature or frozen for up to 2 months in a sealed container. 5. Prepare the creamy icing. Beat butter and cream cheese with a mixer at high speed, from 2 to 3 minutes. Reduce the speed to low. Add the powdered sugar, one glass at a time, and then the vanilla extract, mix to a homogeneous mass. Glaze can be stored in the refrigerator for up to 3 days. Before use, heat it to room temperature and whip. Lubricate the glaze with muffins and serve.
Servings: 8