• Cooking Time: 15-18 minutes
  • Servings: 24
  • Preparation Time: 10


My MIL asked me to make these many weeks ago and I finally got to it. I searched the Internet and combined what I thought sounded best. In the end, I topped them with a buttercream frosting, but a nice cream cheese frosting would be good, too.


  • 2 ½ cups cake flour
  • 1 ½ cups sugar
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1 ½ cups vegetable oil
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 oz (1 bottle) red food coloring


  • Preheat oven to 350 degrees F.; line cupcake pans with liners.
  • Whisk together the flour, sugar, cocoa and soda in a large mixing bowl. Add the eggs, buttermilk and oil and blend well. Stir in the vinegar, vanilla, and almond extract. Add the food coloring, making sure to blend in completely.
  • Fill the cupcake liners ¾ full. Bake cupcakes for 15-18 minutes or until the tops spring back when lightly touched.
  • Frost with buttercream or cream cheese frosting.

Categories: Cake  Cupcakes  Dessert 
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