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Preheat oven to 350°F. Line 2 muffin pans with paper liners and set aside. Beat shortening at medium speed with electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition until blended. Stir in food coloring and vanilla, blending well.

Combine flour, baking soda, salt and cocoa; set aside. Stir together buttermilk and vinegar. Add flour mixture to shortening mixture, alternating with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition until blended, then beat at medium speed for 2 minutes.

Pour batter evenly into prepared muffin pans.

 Bake 25 to 28 minutes or until cupcakes spring back when lightly touched. Cool in pans on wire racks. Let cool completely before frosting.


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