Mini Pink Cupcakes
1 1/4 cups all purpose flour
2/3 cup sugar
1 large egg
1/2 cup homemade yogurt
1/4 cup unsalted butter
1 tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 teaspoon white vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven at 350 degrees.
In a large bowl, sift together the flour, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
Beat the butter and sugar in an electric mixer until light and fluffy. Add the egg beating until a creamy texture. Add 1/4 of the flour and mix, then add 1/3 of the buttermilk mix .
Continue adding the flour and the buttermilk until all the ingredients are mixed.
Use two teaspoons and carefully scoop the batter into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 12 minutes or until a toothpick comes out clean.
Transfer the baked cupcakes to a wire rack to cool.
Chocolate Buttercream Icing
6 tbsp. butter
1 cup powdered sugar
4 tbsp. cocoa
2 to 3 tbsp. milk
Cream butter. Add sugar and cocoa mixture to butter and mix again. Add milk to the butter mixture until a proper consistency is reached.