1cupgrapeseed oilor another light and flavorless oil
1tablespoondistilled white vinegar
2ouncesred food coloring
2½cupsunbleached all purpose flour
1½tablespoonsunsweetened cocoa powder
FOR THE FROSTING:
2cupswhite chocolate chips
8ouncescream cheesesoftened at room temperature
1/2cupunsalted buttersoftened at room temperature
6 to 7cupssifted powdered sugar
sprinklesfor garnish, optional
TO PREPARE THE CUPCAKES:
Preheat your oven to 350° and line two muffin pans with liners.
In a large liquid measuring cup add the eggs and whisk gently. Then add in the buttermilk grapeseed oil, applesauce, vinegar, vanilla and food coloring. Whisk to combine.
In the bowl of your stand mixer, fitted with the whisk attachment, add the flour, sugar, cocoa powder, salt and baking soda. Stir to combine.
With the mixer on low, slowly add the liquid ingredients. Stop scrape down the sides and mix just until the dry is incorporated with the wet.
Measure 3 tablespoons of the batter into each liner, filling them up 2/3 of the way. Bake for 15-17 minutes or until the tops bounce back when gently pressed.
Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely before frosting.
FOR THE WHITE CHOCOLATE CREAM CHEESE FROSTING:
Add the white chocolate chips to a microwave save bowl and heat at 10 second intervals, stirring after each one until melted and smooth. If the chocolate is hot, set off to the side to cool until just warm and easily pour-able.
Meanwhile whip the butter and cream cheese until completely smooth. Then slowly pour in the melted white chocolate.
*If by chance the chocolate hardens and the frosting becomes lumpy, you can transfer the frosting to a microwave safe bowl and heat slowly, using the 10 second intervals-- like before-- whisking after each one until smooth.
Gradually add the sifted powdered sugar and mix until incorporated. ]
Pour into a piping bag and pipe onto the cupcakes. Then top with the sprinkles!