0 Picture
Ingredients
- 200 g of All Purpose Flour
- 1 tbs of Cocoa Powder
- 160 g of caster Sugar
- 1 tsp of Baking Powder
- 1/2 tsp of Baking Soda
- 1/4 tsp of Salt
- 45 ml of Vegetable Oil
- 2 Eggs
- 125 ml of Buttermilk
- 25 ml Red Food Coloring
- 1 tsp of Vanilla Extract
Details
Preparation
Step 1
Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
Add the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large mixing bowl and mix on low speed to help everything combine. You may sift it if mixing by hand.
Add the eggs, oil, buttermilk, vanilla and red food dye into a large jug and whisk until well combined.
Slowly add the buttermilk mixture into the dry ingredients while mixing on low. Once al the wet ingredients are in there stop the mixer, scrape down the bowl, and mix for a final 20 seconds.
Scoop into cupcake pan lined with cupcake papers, filling up about ½ way and bake for 20-30 min (see notes). Cupcakes will look shiny and moist on top. If it bounces and doesn't sink when you touch it, it's done! Set them aside on a cooling rack to cool completely before frosting.
Use a 1M tip to frost your cupcakes in a swirl.
Review this recipe