Ingredients:

1 ¼ cups (6 ¼ oz/177 g) cake flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup (6 oz/170 g)sugar

1 tablespoon (¼ oz/7g) unsweetened cocoa powder

¼ cup (2 oz/57 g) butter, softened

2 tablespoons red food coloring

1 large egg, at room temperature

1 teaspoon vanilla extract

½ cup (4 oz/115 ml) buttermilk

½ teaspoon white vinegar

Directions:

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.

2. In the bowl of a stand mixer, or in a large bowl with a handheld mixer, stir together the cake flour, baking powder, baking soda, salt, sugar, and cocoa powder.

3. Add the butter, food coloring, and egg to the dry ingredients and blend until fully combined.

4. In a small bowl, combine the vanilla, buttermilk, and vinegar together and then gradually whisk into the flour mixture until well combined (but take care not to overmix).

5. Divide the batter evenly into the prepared muffin cups. They should be no more than 2/3 of the way full.

6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 10 minutes before removing to a wire rack to fully cool.

7. Once the cupcakes are completely cool, you can frost them with a Cream Cheese Frosting. Store these cupcakes in an airtight container in the refrigerator for up to two days.

8. For longer storage, these cupcakes can be frozen in an airtight container for up to two months. Defrost for two hours at room temperature. Servings: 12 cupcakes.

Bon Appetit!