-
1
Preheat oven to 350 F (175 C) and line muffin tins with paper cupcake liners
-
2
In a large bowl sift together flour, baking powder, salt and cocoa powder
-
3
With an electric or with a hand mixer, beat the butter till soft (about1-2 minutes).
-
4
Add the sugar and beat until light and fluffy (about 2-3 minutes).
-
5
Add the egg and beat until incorporated.
-
6
Scrape down the sides of the bowl.
-
7
Add vanilla extract and beat until combined.
-
8
In a measuring cup whisk the buttermilk with the red food coloring.
-
9
With the mixer on low speed, alternatively add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
-
10
In a small cup combine the vinegar and baking soda.
-
11
Allow the mixture to fizz and then quickly fold into the cake batter.
-
12
Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.
-
13
Bake in the preheated oven for approximately 18-23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
-
14
Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan.
-
15
Let cool completely before frosting, if desired.
