Ingredients:
Dry Ingredients:
1 ½ cups (190g) all-purpose flour
1 cup (200g) granulated sugar
¼ cup (25g) unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
Wet Ingredients:
1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)
½ cup (120ml) vegetable oil
2 large eggs
1 tsp vanilla extract
1 tsp white vinegar
Purple gel or liquid food coloring (start with ½ tsp and adjust)
Instructions:
1. Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Mix wet ingredients: In another bowl, combine buttermilk, oil, eggs, vanilla extract, vinegar, and purple food coloring. Mix until smooth and vibrant.
4. Combine: Gradually pour the wet mixture into the dry ingredients. Mix until just combined — don’t overmix.
5. Fill cupcake liners about ¾ full with the batter.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Frosting Suggestion: Cream Cheese Frosting
Ingredients:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2–3 cups (240–360g) powdered sugar, sifted
1 tsp vanilla extract
Instructions:
1. Beat cream cheese and butter until creamy.
2. Add vanilla and gradually beat in powdered sugar until fluffy.
3. Pipe or spread over cooled cupcakes.
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