Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups all purpose Flour
  • 4 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 egg, (at room temperature)
  • 3/4 cup vegetable oil
  • 1 tablespoon red food coloring
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 teaspoon white vinegar

Instruction

  • In a small bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, using an electric mixer on medium-high speed, beat sugar, egg, and oil for 1 to 2 minutes or until fluffy.
  • Beat in food coloring and vanilla.
  • Add flour mixture alternately with buttermilk, making three additions of flour and two of buttermilk and beating on low speed until smooth.
  • Stir in vinegar.
  • Prepare MINI cupcake pan with liners if desired.
  • Fill each well with about 1 1/2 tbsp batter. (If using a regular cupcake pan, use about 2 1/2 tablespoons of batter)
  • Bake for 6 to 8 minutes (or 14-18 in a regular pan) or until a tester inserted in the center of the cupcake comes out clean.
  • Transfer cupcakes to a wire rack to cool.
  • Repeat with remaining batter.
  • Frost with cream cheese frosting.