Ingredients:

  • 1.5 cups cake flour (190g)
  • 1 cup granulated sugar (200g)
  • 1 tsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup vegetable oil (180ml)
  • 0.5 cup buttermilk, room temperature (120ml)
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp red food coloring gel
  • 1 tsp distilled white vinegar
  • 8 oz full-fat cream cheese, softened (225g)
  • 0.5 cup unsalted butter, softened (115g)
  • 4 cups powdered sugar (480g)
  • 1 tbsp heavy cream

Instructions:

  1. Preheat your oven to 180°C (350°F) and line your 12 cup muffin tin with paper liners.
  2. Sift the 1.5 cups cake flour, 1 cup sugar, 1 tsp cocoa, 1 tsp baking soda, and 0.5 tsp salt into a large bowl. Note: Sifting prevents cocoa pockets which can taste bitter.
  3. In a separate medium bowl, whisk the 0.75 cup vegetable oil, 0.5 cup buttermilk, 1 large egg, 1 tbsp vanilla, and 1 tsp red food coloring gel.
  4. Create a well in the center of your dry ingredients and pour in the wet mixture.
  5. Whisk by hand until the batter is smooth and no streaks of white remain.
  6. Stir in the 1 tsp of distilled white vinegar quickly at the very end. Note: You will see tiny bubbles forming; this is the lift starting!
  7. Divide the batter evenly among the 12 liners, filling them about two thirds full.
  8. Bake for 20 minutes until the tops spring back when gently pressed.
  9. Transfer the cupcakes to a wire rack and let them cool completely. Note: Frosting a warm cupcake leads to a melted mess.
  10. Whip the 8 oz cream cheese and 0.5 cup butter for 3 minutes, then gradually add the 4 cups powdered sugar and 1 tbsp heavy cream until the frosting is stiff and glossy.