Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon natural unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 ounces (1/2 stick) butter (- softened at room temperature)
  • 1 cup sugar
  • 1 large egg
  • 3/4 cup buttermilk ((see alternative))
  • 1/2 cup canola (or vegetable oil)
  • 2 teaspoons vanilla extract
  • red food coloring ((liquid or gel) )
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon white vinegar
  • cream cheese frosting ((just make half of the recipe))

Instruction

  • In a large mixing bowl, sift in the flour, cornstarch, cocoa powder, and salt. Mix with a whisk or fork until well combined.
  • In a separate bowl, cream butter using a hand or stand mixer for 2 minutes at high speed. Add sugar and beat for another 2 minutes. Add the egg, buttermilk, oil, and vanilla extract. Beat until no longer lumpy.
  • Pour the liquid mixture into the dry ingredients and whisk until well blended. Add food color while mixing until you've reached the desired red coloring (took me about 2 Tbsp. liquid food color).
  • In a small bowl, mix together the baking soda and vinegar and immediately pour into the batter. Mix just several times more.
  • Spoon batter into lined cupcake pans, filling about 2/3 of each liner. Bake in a preheated oven at 170°C/340°F for 15-18 minutes or until an inserted toothpick comes out clean.
  • Remove pan from oven and let the cupcakes cool down a bit before removing them. Let them cool completely before adding the frosting.
  • Once the cupcakes are cooled, prepare the Cream Cheese Frosting. Click here for the recipe and just cut all the ingredient measurements in half and it should be enough.
  • Transfer the frosting to a pastry bag and frost the cupcakes as desired. You may also just use a spoon and spread the frosting on top of each cupcake.