Ingredients:

  • 2-1/2 C flour
  • 1-1/2 C sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cocoa
  • 1-1/2 C oil
  • 1 C buttermilk
  • 2 eggs
  • 2 Tbsp red food coloring
  • 1 tsp vanilla
  • 1 tsp white vinegar

Directions:

  1. Preheat oven to 350 degrees
  2. Grease a 6 large muffin/cupcake pan with non-stick cooking spray
  3. In a large bowl, mix flour, sugar, salt, baking soda and cocoa until well blended –  set aside
  4. In a another large bowl, (I use the Kitchen Aid Mixer Bowl) mix oil, buttermilk, eggs, food color, vanilla and vinegar
  5. Beat on low, just until combined
  6. Slowly add dry ingredients to wet mixture
  7. Continue to beat on low, just until combined – DO NOT OVER BEAT!
  8. Spoon batter evenly into GREASED “6 Large Muffin/Cupcake Pan” until level
  9. Bake at 350 degrees for EXACTLY “32” MINUTES
  10. Remove cupcakes from pan and allow to cool on wire rack
  11. When cooled – top with my Cream Cheese Frosting Recipe  – click here for recipe: Cream Cheese Frosting

Notes:

  1. If you want to use a 12 cupcake pan, GREASE the pan and spread the batter evenly amongst the cups and Bake at 350 degrees for EXACTLY “22” MINUTES.
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