Ingredients:
All-purpose flour--------------- 1¼ cup
Castor sugar------------------- 1 cup
Cocoa powder------------------ 2 tbsp
Baking powder------------------ ½ tsp
Baking soda-------------------- ½ tsp
Salt----------------------------- ½ tsp
Milk----------------------------- 1 cup
Vinegar------------------------- 1tsp
Oil------------------------------ ⅓ cup
Red food colour----------------- as needed to make the batter bright red
Vanilla Essence------------------ 1 tsp
Method:
- Pre-heat oven to 180C.
- Sift flour, baking soda, baking powder, salt and cocoa powder.
- Add in sugar and give it a good stir, till everything mixes well. Set aside.
- In another small bowl add vinegar to (room-temperature) milk and set aside for 5 minutes or until milk curdles.
- Once it curdles, stir in oil, red food colour and vanilla essence.
- Now take the flour plus sugar bowl and make a whell in the centre, pour in the liquid ingredients and stur gently.
- Beat for only 30 seconds, do not over beat it please. Otherwise your cup cakes will not be fluffy and moist.
- Once it's silky smooth, pour into 12-14 cup cake cases and bake for 15-17 minutes, depending on your oven.
- Once done, check if the toothpick inserted in the centre of the cup cake comes out clean or has one or two cooked crumb on it.
- Leave them in the pan for 3-5 minutes and then lift and gently place them on a wire stand.
- Cool completely before icing.
