2 1/4 cups cake flour
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1 stick (8 Tbsp.) butter, room temperature
1/3 cup plus 1 Tbsp. SugarLeaf
2 Tbsp. red food color
1 tsp. vanilla extract
1 cup buttermilk
1 tsp. baking soda
2 tsp. white wine vinegar
Preheat oven to 177°C. Grease 2 muffin tins or line with muffin liners.
Sift flour and cocoa powder and salt into a bowl. In a mixer, beat butter at low speed until creamy. Add SugarLeaf, blending on medium speed for about 3 minutes. Add eggs, one at a time, mixing well after each. Add food coloring and vanilla. On low speed, add the flour mixture, altering with buttermilk into three separate additions each.
In a small bowl, mix together baking soda and vinegar. Stir into batter. Pour batter evenly into muffin tins, filling 3/4 of the way full. Bake for 25 to 30 minutes or until cupcakes are baked through. Top with Sugar Free Frosting.