Ingredients
2¼ Cups All-Purpose Flour
¼ Cup Unsweetened Cocoa Powder
½ Tsp. Salt
1 Stick (8 Tbsp.) Butter, Room Temperature
⅓ cup plus 1 Tbsp. Indulge Granular
2 Eggs
2 Tsp. Red Food Coloring
1 Tsp. Vanilla Extract
1 Cup Buttermilk
1 Tsp. Baking Soda
2 Tsp. White Wine Vinegar
Directions
- Preheat oven to 350°F.
- Grease 2 muffin tins or line with muffin liners.
- Sift flour, cocoa powder and salt into a bowl.
- In a mixer, beat butter at low speed until creamy.
- Add SweetLeaf® indulge™, blending on medium speed for about 3 minutes.
- Add eggs, one at a time, blending well after each.
- Add natural food coloring and vanilla.
- On low speed, add the flour mixture and buttermilk, alternating between flour mixture and buttermilk into three separate additions.
- In a small bowl, mix together baking soda and vinegar.
- Stir into batter.
- Pour batter evenly into muffin tins, filling ¾ of the way full.
- Bake for 25 to 30 minutes or until cupcakes are baked through.
- Top with SweetLeaf® indulge™ Vanilla Frosting (optional).
- Enjoy!
