1 1/4 cups cake flour
3/4 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon cocoa powder
3/4 cup vegetable oil
1/2 cup milliliters buttermilk, at room temperature
1 large egg, at room temperature
1 tablespoon red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon vanilla extract
1 cup whipped cream
1 cup berries
Heat oven to 350 degrees. Line 1 muffin pans with paper liners.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whisk the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Add the dry ingredients into the wet ingredients and mix at low speed until just combined and a smooth batter is formed. Scrape down the sides of the bowl.
Scoop batter into muffin cups until they are about three-fourths of the way full, making sure not to overfill. Bake until a toothpick inserted in the center of the cakes comes out clean, about 20 minutes. Remove the cupcakes from the oven. Let cool completely.
Tip with whipped cream and berries, as desired. Enjoy!
By: Millie Peartree
Develop by: Brin Xu