DRY INGREDIENTS
– 1 1/3 cups cake flour (sub plain / all purpose flour, Note 1)
– 1 tbsp cocoa powder , unsweetened (Note 2)
– 1 1/2 tsp baking powder (not baking soda, Note 3)
– Pinch of salt
WET INGREDIENTS
– 4 tbsp unsalted butter , softened (Note 4)
– 2/3 cup caster sugar (superfine sugar)
– 2 large eggs , at room temperature (Note 5)
– 1/3 cup vegetable oil (or canola)
– 1/2 cup buttermilk , at room temperature (Note 6)
– 1 tsp vanilla extract
– 1/2 tsp white vinegar (Note 7)
– 1 tbsp red food colouring (yes, 1 whole tablespoon!)
CUPCAKE METHOD
- Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.
- Sift Dry ingredients together into a bowl.
- Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
- Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
- Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
- Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
- Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth – few small lumps is ok. Do not keep beating – overworks batter = cupcakes not as soft!
- Fill pan: Divide the batter between the 12 cupcake liners – it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
- Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.