Ingredients:

  • 1 ½ cups (192g) all-purpose flour, spooned and leveled
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • ½ cup (120ml) buttermilk
  • 1 tablespoon red food coloring (gel preferred for vibrant colour)
  • 1 teaspoon white vinegar
  • ½ cup (115g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted (for buttercream)
  • 3 tablespoons heavy cream (for buttercream)
  • 1 ½ teaspoons vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. Whisk together flour, baking soda, and salt in a bowl.
  3. Cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. In a small bowl, mix cocoa powder with food coloring to form a paste.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  7. Stir in the vinegar. The batter will fizz slightly.
  8. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cupcakes cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
  11. Beat softened butter until smooth and creamy.
  12. Gradually add the sifted powdered sugar, beating on low speed until combined.
  13. Beat in heavy cream, vanilla extract, and salt. Beat on high speed until light and fluffy.
  14. Once cupcakes are completely cool, frost with vanilla buttercream.