red velvet cup cake

Ingredients

125 grams all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons cocoa powder
50 grams unsalted butter, at room temperature
150 grams granulated white sugar
1 large egg
1/2 teaspoon vanilla extract
120 ml buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white vinegar
1/2 teaspoon baking soda

Method

Preheat oven to 180 degrees C and line 12 muffin tins with paper cups.
In a bowl sift together the flour, baking powder, salt, and cocoa powder.
Using an electric beater beat the butter until soft . Add the sugar and beat until light and fluffy . Add the egg and vanilla beat until incorporated.
Mix buttermilk with the red food coloring. Alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Divide the batter evenly among the 12 muffin cups. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan.