Dry ingredients:
A 3/4 cup and 1 teaspoon all-purpose flour
1 tablespoon and 2-1/4 teaspoons
unsweetened cocoa powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
Wet ingredients:
2 tablespoons and 1 teaspoon butter,
softened
1/2 cup and 1 tablespoon and 1
teaspoon white sugar
1-1/4 large eggs
1/4 cup and 3 tablespoons buttermilk
1-1/4 teaspoons white vinegar
1/2 teaspoon vanilla extract
1-3/4 teaspoons red food coloring
WHAT TO DO
Preheat oven to 350 degrees F (175
degrees C).
Line 12 muffin cups with
paper liners.
Sift flour, cocoa, baking soda, salt,
and baking powder together in a large
mixing bowl until combined.
Place butter and sugar into the work
bowl of a large stand mixer fitted with
a whisk attachment.
Beat butter and sugar together until light and fluffy.
Scrape down attachment and bowl.
Add eggs into butter-sugar mixture,
one at a time, mixing the first egg in
thoroughly before adding the second.
Scrape down sides of bowl as you
work.
Beat buttermilk and vinegar into moist
ingredients, followed by vanilla extract
and red food coloring. Mix until color is
even.
Pour dry ingredients into wet
ingredients and gently whisk by hand
until batter is smooth.
Spoon batter into prepared muffin cups, filling them about 3/4 full.
Bake in the preheated oven until a
toothpick inserted into the center of
a cupcake comes out clean, 20 to
25 minutes.
Let sit in the pan for 10 minutes; remove cupcakes from pan
and cool completely on a cooling rack
before frosting.
Unwrap cupcakes before frosting.
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