Ingredients:

  • 190g all-purpose flour
  • 150g granulated sugar
  • 1 tsp natural cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 120ml buttermilk, room temperature
  • 120ml vegetable oil
  • 1 large egg, room temperature
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 3 drops pink gel food coloring
  • 225g unsalted butter, softened
  • 360g powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Instructions:

  1. Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
  2. Combine 190g flour, 150g sugar, 1 tsp cocoa, 0.5 tsp baking soda, and 0.25 tsp salt until no lumps remain.
  3. In a separate bowl, whisk 120ml buttermilk, 120ml oil, 1 egg, 1 tsp vinegar, 1 tsp vanilla, and 3 drops pink gel dye.
  4. Gradually pour the wet into the dry, whisking until just combined and no streaks of flour remain.
  5. Portion the batter into the muffin tin, filling each about two thirds full.
  6. Bake the cakes. Slide them into the oven for 20 minutes until a toothpick comes out clean or with a few moist crumbs.
  7. Cool completely. Transfer to a wire rack.
  8. Beat 225g softened butter for 3 minutes until pale and fluffy.
  9. Add 360g sifted powdered sugar, 2 tbsp heavy cream, and 1 tsp vanilla, beating until silky and holding its shape.
  10. Pipe onto cooled cupcakes and add your favorite sprinkles or toppers immediately.