1 lb. 8 ozs. butter, softened
2 lbs. 8 ozs. sugar
1 lb. 6 ozs. eggs
2 ozs. vanilla extract
3 lbs. buttermilk
6 ozs. red food coloring
3 lbs. 12 ozs. cake flour, sifted
7 ozs. Hershey’s cocoa
2 ozs. salt
1.5 ozs. baking soda
3 ozs. white vinegar
Total appr. wt.: 13 lbs. 7 ozs
Mix butter and sugar until combined. Add eggs and vanilla, mixing well.
Stir together buttermilk and food coloring until blended. Add to butter and sugar mixture.
Mix cake flour, cocoa and salt; add alternately to butter and buttermilk mixture, mixing well.
Stir baking soda and white vinegar into mixture until combined.
Fill prepared small muffin pans about half full with batter.
Bake 7 to 10 minutes in a 300°F oven (13 to 15 minutes in a convection oven, rotate pan one half turn after 5 minutes of baking), or until wooden pick inserted in the center comes out clean.
Cool completely before topping with vanilla icing. Garnish with red sprinkles if desired.
Yield: 50 dozen mini cupcakes