2-1/2 cups all-purpose flour, sifted
1-1/2 cups sugar
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1-1/4 cups Mazola® Corn Oil
1 cup buttermilk (at room temperature)
2 eggs, lightly beaten
1 bottle (1 ounce) food colouring, red
1 teaspoon white vinegar
2 teaspoons pure vanilla extract
Frosting, for spreading
Sprinkles, coloured sugars, candies, nonpareils, fresh berries, chopped nuts, etc. for garnish
- Preheat oven to 350°F. Line 24 muffin cups with baking cups; set aside.
- Mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl of an electric mixer.
- Whisk together oil, buttermilk, eggs, food colouring, vinegar, and vanilla in a medium bowl until thoroughly mixed. Add wet ingredients to dry, mixing well, until smooth and thoroughly combined. Distribute cake batter evenly into cups of prepared pans, filling each 2/3 full.
- Bake 22 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 8 to 10 minutes in pan. Remove cupcakes from pans; cool completely. Frost and garnish each cupcake as desired.