Ingredients

For the cupcakes:

  • 1/4 cup canola oil
  • 1/4 cup sugar
  • 2 tablespoons buttermilk
  • 1 egg white
  • 1 teaspoon red food coloring
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon white vinegar
  • 1/3 cup + 1 tablespoon flour
  • 2 teaspoons cocoa powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt

For the cream cheese frosting:

  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 6 tablespoons powdered sugar
  • 1/4 teaspoon vanilla
  • 1 teaspoon buttermilk

Instructions

In a cupcake tin, place 4 cupcake liners on the outside edge. Preheat the oven to 350.

In a medium bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.

In another bowl, whisk together the flour, baking soda, salt and cocoa powder.

Slowly add the dry ingredients to the wet ingredients, while mixing.

Divide the batter between the four cupcake liners and bake for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.

Beat together all icing ingredients using an electric mixer. Frost cupcakes when cool.

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