THE very best!


  • 2 1/2 cups cake flour sifted
  • 1 tsp salt
  • 2 Tbs Cocoa Powder
  • 2 eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 1 tsp vanilla
  • 1 tsp red gel food coloring – you can add more for a deeper red color
  • 2 tsp vinegar
  • 1 1/2 tsp baking soda
  • 1 cup buttermilk


  • Preheat oven to 350 degrees and line a standard muffin tin with paper liners.
  • Whisk together cake flour, cocoa and salt.
  • With an electric mixer, combine sugar and oil until combined.
  • Add eggs one at a time just until combined.
  • Mix in vanilla and red food gel slowly.
  • Alternate flour and buttermilk in three batches – mixing well between each addition.
  • Stir together the vinegar and baking soda in a separate bowl and add to batter. Mix until combined.
  • By using a ice cream scoop or a spoon, evenly add batter to the muffin tins.
  • Bake 18 minutes or until toothpick in center comes out clean. Rotate tin halfway through.
  • Cool on wire racks before removing from pan.
  • Frost completely cooled cupcakes with my Cream Cheese Frosting