Authentic Cupcake Recipe United States of America, North America

It's best to make the frosting in advance, so to make the lavender buttercream, first beat the butter until it turns smooth; then, in a separate bowl, beat egg yolks until frothy and thick.

In a saucepan, combine sugar and water, bring to a boil (238°F/114°C), then gradually, in a thin stream, add that sugar syrup to the eggs while constantly beating with a mixer. Continue beating until the mixture has cooled to room temperature.

Last, beat in butter (that's slightly cooler than room temperature) tablespoon by tablespoon. If the mixture gets curdled, you need to continue beating it at high speed, or if it gets liquid, refrigerate it for 15 minutes, after which you may proceed with the beating.

Next, beat in the food coloring, which has to be in the form of a paste, as liquid coloring can cause the buttercream to separate. Last, add the flavoring a drop at a time. To achieve the right consistency suitable for frosting, if needed, refrigerate the frosting.

To prepare the cupcakes, first, preheat the oven to 350°F/180°C and line two 12-cup cupcake tins with liners; then, in a small bowl, sift the flour.

In a large bowl, cream butter with sugar until pale and fluffy, then add the eggs, one at a time, beating well after each addition.

Whisk together red food coloring and vanilla and add it, together with cocoa, to the creamed butter, making sure to incorporate it well.

Next, stir the salt into buttermilk and then add that to the batter in three additions alternating with flour, making sure you do not overbeat the batter after each addition.

Lastly, add the mixture of cider vinegar and baking soda, then blend everything well until the batter is smooth and all the ingredients are incorporated.

Pour the batter into prepared tins and bake for 20-30 minutes.

Once baked, let them cool on wire racks, and then frost them with the lavender buttercream.