makes 24 cupcakes


  • 1/2 cup unsalted butter at room temp
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2 tbsp red food coloring
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups all purpose flour
  • 1 cup buttermilk
  • 1 tbsp vinegar


  • Preheat oven to 350°F & line 2 cupcake tins.
  • Cream butter and sugar till fluffy.
  • Add in eggs one at a time and beat till incorporated each time, scraping down sides if necessary.
  • Mix in vanilla extract.
  • In a separate bowl, mix cocoa powder and food coloring to make a paste and blend it in the mixture.
  • In a separate bowl, sift dry ingredients together and in alternating batches add dry ingredients and buttermilk to the mixture.
  • In the last batch of buttermilk, mix in the vinegar before adding it to the mixture.
  • Fill cupcake liners 3/4 way up and bake for ~20 mins (check with toothpick for doneness).
  • Let cool in pans for 5 mins before transferring to a wire rack to cool completely before frosting.