Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup (180ml) buttermilk
  • 0.5 cup (120ml) oil
  • 1 egg
  • 0.5 tsp vinegar
  • 1 tsp vanilla
  • 1 tsp red gel
  • 8 oz (225g) full-fat cream cheese, softened
  • 0.5 cup (115g) unsalted butter, softened
  • 3.5 cups (420g) powdered sugar, sifted
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (175°C). Line your 12 cup muffin tin with liners. Note: Preheating is vital so the baking soda reacts immediately upon entry.
  2. Sift Dry Ingredients: In a medium bowl, sift 1.5 cups (190g) flour, 1 cup (200g) sugar, 1 tsp cocoa, 0.5 tsp baking soda, and 0.25 tsp salt. Whisk to combine.
  3. Mix Wet Ingredients: In a large bowl, whisk 0.75 cup (180ml) buttermilk, 0.5 cup (120ml) oil, 1 egg, 0.5 tsp vinegar, 1 tsp vanilla, and 1 tsp red gel. Whisk until the color is vibrant and uniform.
  4. Combine: Gradually fold the dry mix into the wet mix. Stop until no streaks of flour remain. Do not overmix or they will become tough.
  5. Fill Liners: Divide the batter into the 12 liners, filling them about two thirds full. Note: This allows space for the dome to form without spilling over.
  6. Bake: Slide into the oven for 20 minutes. Bake until a toothpick comes out clean or with a few moist crumbs.
  7. Cool: Let them sit in the tin for 5 minutes, then move to a wire rack. They must be completely cold to the touch before frosting.
  8. Cream the Base: Beat 8 oz (225g) cream cheese and 0.5 cup (115g) butter until smooth and pale.
  9. Finish Frosting: Add 3.5 cups (420g) powdered sugar, 1 tbsp cream, and 1 tsp vanilla. Beat on high until it looks like a thick, fluffy cloud.
  10. Decorate: Pipe or spread the frosting onto the cooled cupcakes. If you have a spare cupcake, crumble it to use as a red garnish on top. One trick I always use is to keep my egg and buttermilk at room temperature. If they are cold, they can cause the oil to clump or the batter to break, leading to an uneven bake. I usually set them on the counter about 30 minutes before I start. If you're in a rush, put the egg in a bowl of warm water for 5 minutes.