1 stick organic sweet cream butter, room temperature
1 1/2 cups Wholesome Organic Cane Sugar
2 cage-free organic eggs, room temperature
2 1/3 cups cake flour
2 tbsp Dutch Fair Trade cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 cup of organic buttermilk
1 to 1 1/2 tbsp of organic red food coloring (depending on how vivid you prefer your red)
1 tsp of vanilla extract
1 jar Wholesome Organic Vanilla Frosting
Preheat the oven to 350°F. Cream the sugar and butter in the bowl of an electric mixer on medium speed, until light and fluffy, about 3 minutes.
Add the eggs, one at a time, and beat until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
In a large bowl, sift together the dry ingredients (flour, cocoa powder, baking soda, baking powder and sea salt).
Sift twice, making sure that the dry ingredients are well mixed.
In another bowl whisk together the buttermilk, red food coloring and vanilla extract. Add 1/4 of the dry ingredients to the creamed mixture and beat on low until just blended, then add 1/3 of the buttermilk mix. Being careful not to over-mix, add another 1/4 of the dry mixture, then 1/3 of the wet until all ingredients are mixed together.
Drop cupcake papers into a cupcake tin, and fill each about 1/2 to 3/4 full with the batter. Bake for 15 minutes, then rotate the pan and bake for another 3-7 minutes or until a toothpick comes out clean. Allow to cool for a few minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.
Frost with Wholesome Organic Vanilla Frosting or your favorite homemade cream cheese frosting. Sprinkle with fresh berries (if available) and dust with cocoa powder.
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