12 Serves
102 Mins
2 g
32 g
14 g
Preheat your oven to 175°C and line a muffin tray with muffin liners.
Ingredients, vitamins, and health benefits
Flour
Baking Powder
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
74 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
54 mg / 4,700 mgSodium
101 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
8 g / 20 gCholesterol
69 mg / 300 mgCaffeine
5 mgNet Carbs
31 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, and cocoa powder.
In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
Beat in the eggs one at a time, then incorporate the buttermilk, vinegar, and red food coloring.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly into the prepared muffin liners and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting with cream cheese icing.
Cocoa Powder
Butter
Sugar
Egg
Red Food Coloring
Buttermilk
Vinegar
Cream Cheese
Vitamin A
44 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
74 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
54 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
8 g / 20 gCholesterol
69 mg / 300 mgCaffeine
5 mgNet Carbs
50
g78
g60
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g