2 1/2 cups self raising flour2 tablespoons cocoa powder
1 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1 1/2 cups granulated sugar
2 eggs
1 1/2 teaspoons Red Icing Colour
1 teaspoon Vanilla Extract
1 cup buttermilk
2 tablespoons water
1 1/2 teaspoons white vinegar
1 teaspoon baking soda
Yield: Makes about 20 standard cupcakes.
Preheat oven to 180°c.
In medium bowl, combine flour, cocoa, baking powder and salt; set aside.
In large bowl, cream butter and sugar with electric mixer until light and fluffy.
Add eggs, icing color and vanilla extract; mix well until icing color is well incorporated (scraping down sides of bowl when necessary).
Alternately add flour mixture and buttermilk to butter mixture; add water and mix well.
In small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture.
Spoon into baking cups.
Bake 20-22 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.
