Ingredients:

  • 190g All-purpose flour
  • 150g Granulated sugar
  • 7g Unsweetened cocoa powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Salt
  • 180ml Buttermilk, room temperature
  • 115g Unsalted butter, softened
  • 1 Large egg, room temperature
  • 1 tsp White distilled vinegar
  • 1 tsp Pure vanilla extract
  • 1.5 tsp Red gel food coloring
  • 225g Unsalted butter, softened (for frosting)
  • 420g Confectioners' sugar, sifted
  • 2 tbsp (30ml) Heavy cream
  • 1 tsp Vanilla bean paste
  • 1 pinch Fine sea salt

Instructions:

  1. Preheat your oven to 175°C. Line your 12 cup muffin tin with high-quality paper liners.
  2. Sift together 190g all purpose flour, 7g cocoa powder, 0.5 tsp baking soda, and 0.5 tsp salt into a medium bowl. <small>Note: Sifting removes lumps and aerates the cocoa for a smoother batter.</small>
  3. In your stand mixer, beat 115g softened butter and 150g sugar on medium high speed until pale and fluffy. This usually takes 3 to 4 minutes. Scrape the bowl halfway through.
  4. Add the 1 large egg and 1 tsp vanilla extract to the butter mixture. Beat for another minute <strong>until the mixture looks like thick cream</strong>.
  5. Whisk 1.5 tsp red gel food coloring into the 180ml buttermilk. Adding the color to the liquid ensures it distributes evenly without over mixing the delicate flour later.
  6. Turn the mixer to low. Add the dry ingredients in three parts, alternating with the buttermilk in two parts. <small>Note: Start and end with the dry ingredients to prevent the batter from curdling.</small>
  7. Quickly stir in 1 tsp of white distilled vinegar by hand. You might see a few tiny bubbles — this is the chemical reaction that provides the lift.
  8. Divide the batter evenly among the 12 liners. Bake for 20 minutes <strong>until a toothpick comes out clean or with just a few dry crumbs</strong>.
  9. Beat 225g butter for 5 minutes until it looks white. Gradually add 420g sifted confectioners' sugar, 30ml heavy cream, 1 tsp vanilla bean paste, and a pinch of salt. Whip on high <strong>until the frosting is voluminous and satiny</strong>.
  10. Once the cupcakes are completely cold to the touch, pipe large swirls of buttercream onto each. Start from the outside edge and spiral inward, lifting the bag quickly at the center for a sharp peak.