- 1 1/5 cups cake flour (or all-purpose flour)
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/5 cup caster sugar
- 1/5 cup and 2 tablespoons vegetable oil
- 2/5 cup buttermilk
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- A few drops of gel-based, or liquid-based red coloring
For Vanilla Buttercream Icing
- 1 cup unsalted butter
- 3 cups confectioners' sugar
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
Preheat oven to 355ºF.
Line the cupcake pans with paper cases. In a large bowl, sift flour, cocoa powder, baking soda, and salt. Stir a little and set aside.
In a mixing bowl, add in the vegetable oil and caster sugar. Then whisk until combined. Add the egg and beat until incorporated. Then pour in buttermilk.
Add vanilla extract and red food coloring, and whisk until well incorporated.
Make a well in the dry ingredients and pour in the wet mixture in the center, and fold with a spatula until mixture is smooth.
Divide the batter among the lined cups. Fill only 2/3 of each cup. Bake for 20 minutes or until an inserted wooden stick (or knife) comes out clean. Remove from oven and allow to cool for no more than a few minutes in the pan, before moving them to a wire rack to cool completely. Do not spread icing on the cupcakes until they have completely cooled.
For Buttercream Icing
In a mixing bowl combine butter and half of the confectioners' sugar and blend at high speed until smooth.
Add vanilla extract, remaining confectioners' sugar, and milk.
Beat until creamy. You should have a spreading consistency.
Using a large star pastry tip, pipe icing on top of the cupcakes.
Decorate with your choice of edible sugar sprinkles.
If using gel based food coloring, be careful to not use too much as it it stronger than liquid food coloring.