INGREDIENTS

For the Batter

1 cup vegetable shortening
2 cage-free eggs
1 1/2 cups Wholesome Organic Cane Sugar
2 tbsp Fair Trade cocoa powder
2 oz red food coloring (2 small bottles)
2 1/2 cups cake flour
1 tsp salt
1 tsp baking soda
1 cup buttermilk
1 tsp pure vanilla extract
1 tsp red or white wine vinegar

For the Buttercream Frosting:

1 cup organic milk
2 tbsp all-purpose flour
16 tbsp (2 sticks) cool unsalted butter
1 cup Wholesome Organic Powdered Sugar
1 tsp pure vanilla extract
Don’t have time for buttercream? Try Wholesome Organic Vanilla Frosting!

Optional: Top with candy hearts, sprinkles or fresh fruit

Tools:

1 muffin tin
12 white ribbed paper cupcake liners
1 small icing spatula

---

INSTRUCTIONS

Make the cupcakes:

Line the muffin tin with cupcake liners.

Heat the oven to 350 degrees F.

Cream the shortening, eggs, and organic sugar together in a mixer fitted with a paddle attachment until smooth and fluffy.

Whisk the cocoa powder and food coloring into a smooth paste in a small bowl.

Add the paste to the shortening mixture and mix.

Sift the flour, salt, and baking soda together.

Combine the buttermilk, vanilla, and vinegar in a bowl.

With the mixer running at low speed, add about a third of the dry ingredients to the shortening mixture and mix.

Then add about half of the wet ingredients and mix.

Add another third of the dry ingredients and mix.

Add the remaining wet ingredients and mix.

Add the remaining dry ingredients and mix until smooth.

Pour or ladle the batter into the cupcake papers, filling them three-quarters full.

Bake until the cupcakes are firm to the touch in the center, 15 to 20 minutes.

Let them cool in the pan.

Make the frosting:

Put the milk in a saucepan and whisk in the flour.

Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often.

Cover and let cool to room temperature.

Cream the butter, organic powdered sugar and vanilla in a mixer fitted with a paddle attachment until light and very fluffy.

Add the cooled thickened milk and mix until smooth.

When the cupcakes are cool, use the icing spatula to frost the tops. Makes 12.