Eat It

Instructions

1

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cornstarch, cocoa, and salt.
2

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla and food color, adding a little color at a time til desired color is achieved.
3

Reduce speed to low and add in the flour mixture and buttermilk a little at a time. Stir together the baking soda and vinegar in a small bowl (it will foam) then add the mixture to the batter, and mix on medium speed 10 seconds.
4

Fill each cupcake cup to 3/4 full. Bake until a knife inserted in centers comes out clean, about 20 minutes.
5

Transfer tins to wire racks to cool completely before removing cupcakes.
6

Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. Make a buttercream or cream cheese frosting to top the cupcakes.