Ingredients:
\n2 1/4 cups cake flour\n1/4 cup unsweetened cocoa powder\n1/2 tsp. salt\n1 stick (8 Tbsp.) butter, room temperature\n1/3 cup plus 1 Tbsp.
SugarLeaf\n2 eggs\n2 Tbsp. red food color\n1 tsp. vanilla extract\n1 cup buttermilk\n1 tsp. baking soda\n2 tsp. white wine vinegar\n
Methods:
\nPreheat oven to 177°C. Grease 2 muffin tins or line with muffin liners.\n\nSift flour and cocoa powder and salt into a bowl. In a mixer, beat butter at low speed until creamy. Add
SugarLeaf, blending on medium speed for about 3 minutes. Add eggs, one at a time, mixing well after each. Add food coloring and vanilla. On low speed, add the flour mixture, altering with buttermilk into three separate additions each.\n\nIn a small bowl, mix together baking soda and vinegar. Stir into batter. Pour batter evenly into muffin tins, filling 3/4 of the way full. Bake for 25 to 30 minutes or until cupcakes are baked through. Top with Sugar Free Frosting.\n
Recipe and photo courtesy of SweetLeaf.
