Cupcakes
2 1/4 cups sifted cake flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar

3 1/2-pint baskets fresh blueberries (optional)
3 1/2-pint baskets fresh raspberries (optional)

For cake:
Preheat oven to 350°F. Prepare mini muffin molds with liners or nonstick spray (with flour added) .Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter among muffin molds. Bake until tester inserted into center comes out clean, about 8-10 minutes. Cool in pans on racks 10 minutes. Turn cupcakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Frost cupcakes and garnish with berries. Store in the fridge. Makes about 40 mini cupcakes.

Nat's Notes:
1. This recipe original made two 9-inch round cakes, layered, with frosting and berries in between, like the photo above.
2. I wasn't sure how long to bake these, as I'd never used a mini muffin pan before. I overbaked some, which made them slightly dry. Use the times above, but keep an eye on them. It might take longer depending on where you are.

www.PerrysPlate.com