2 1/4 cups cake flour 1/4 cup unsweetened cocoa powder 1/2 tsp. salt 1 stick (8 Tbsp.) butter, room temperature 1/3 cup plus 1 Tbsp. SugarLeaf 2 eggs 2 Tbsp. red food color 1 tsp. vanilla extract 1 cup buttermilk 1 tsp. baking soda 2 tsp. white wine vinegar
Methods:
Preheat oven to 177°C. Grease 2 muffin tins or line with muffin liners. Sift 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. In 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.
