Ingredients
2¼c Sifted Cake Flour
2T Unsweetened Cocoa Powder
1t Baking Powder
1t Baking Soda
½t Salt
1c Buttermilk
1T Red Food Coloring
1t Distilled White Vinegar
1t Vanilla Extract
1½c Sugar
½c (1 stick) Unsalted Butter, Room Temp
2 Eggs
Preparation
Preheat oven to 350º. Lightly spray muffin tin with non-stick pan spray, line with baking cups, then lightly spray again. Sift the flour, cocoa powder, baking powder, baking soda and salt together. In a separate bowl, whisk the buttermilk, food coloring , vinegar and vanilla extract until blended. Using an electric mixer, cream butter and sugar together until light and fluffy then add eggs one at a time, blending well before adding next egg making sure to scrape down the sides of the bowl frequently. Add dry ingredients to the butter in four additions alternating with the wet ingredients in three additions. Fill each baking cup half way. Bake for 15 to 20 minutes or until toothpick comes out clean when inserted. Makes @ 12 cupcakes
