Recipe from “The Confetti Cakes Cookbook” by Elisa Strauss
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring dissolved in 6 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar
This recipe will make 24 cupcakes. I halved the recipe.
1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. Sift the flour, cocoa, salt & sugar into a large bowl. Set aside.
3. Place oil in a bowl of an electric mixer and beat in eggs, one at a time, at medium speed until well-blended. With machine on low, very slowly add red food coloring. (Take care: it may splash AND it WILL STAIN.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to mixer with machine running. Beat for 10 seconds.
5. I spooned 3 tablespoons of batter in each paper liner and came up with exactly 1 dozen cupcakes. Bake for 20-25 minutes. Let cakes cool in pans for 20 minutes. Then remove from pans and cool completely before frosting.
THE VERDICT: The cupcakes came out very light, fluffy & moist. BUT they weren't very tasty. Eaten without the frosting, they tasted like plain cakes to me. Nothing spectacular about them but the texture of the cake was great. If I make these again, next time I will add in more sugar and cocoa.