Preheat your oven to 350
degrees. Line a muffin tin with paper baking cups.
In a large mixing bowl,
cream together the sugar, vegetable oil, buttermilk, eggs, food coloring,
vinegar, and vanilla extract.
In a separate bowl, sift
together the flour, baking soda, baking powder, salt, and cocoa powder.
Gradually pour dry mixture
into wet, about 1 cup at a time, until fully incorporated and blended
Fill baking cups about 2/3
full. Bake cupcakes for 20-22 minutes, or until a toothpick inserted into
the center of cupcake comes out clean. Allow the cupcakes to cool, then
top with Cream Cheese Frosting.
ounces of softened cream cheese, 2 teaspoons of vanilla extract or other flavouring,
1/4 cup of softened butter and 3 to 3 1/2 cups of powdered sugar.
ingredients in a large bowl with a hand-held or stand mixer until the frosting
is fluffy. For a smoother, not-as-sweet cream cheese frosting, use less sugar.
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
Preparation: 1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.