Ingredients
- 300g (2 cups) Plain Flour
- 30g (1/4 cup) Cocoa Powder
- 1 tsp Bicarbonate of Soda
- 315g (1 1/2 cups) Caster Sugar
- 250ml (1 cup) Buttermilk
- 200g Unsalted Butter, melted
- 2 Eggs, lightly whisked
- 1 tbs White Vinegar
- 1 tsp Vanilla Extract
- 1-2 tsp Red Food Colouring
Step 1
Preheat the oven to 170°C.
Step 2
Line a muffin pan with cupcake paper cases.
Step 3
Sift the flour, cocoa powder and bicarbonate of soda into a bowl.
Step 4
Stir through the sugar.
Step 5
Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large bowl or jug until combined.
Step 6
Make a well in the centre of the dry flour mixture and add the buttermilk mixture.
Step 7
Stir until just combined then stir in the red food colouring.
Step 8
Divide the cupcake mixture among the lined muffin pans. Bake for 20 to 25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool completely.
