Black Velvet Cupcakes

Adapted from Hummingbird Bakery Cookbook & Martha Stewart
Black Velvet Spider Cupcakes

  • 3/4 cup (170 grams) sugar 
  • 1/2 cup (118 ml) vegetable oil 
  • 1 large egg 
  • 1/2 teaspoon black gel-paste food color 
  • 1 teaspoon pure vanilla extract 
  • 1 1/2 teaspoons distilled white vinegar 
  • 1 1/4 cups (125 grams) cake flour 
  • 2 tablespoons unsweetened cocoa powder 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/2 cup (118 ml) buttermilk


  1. Preheat oven to 350 degrees F (180 degrees C). Line a cupcake tin with baking cups.
  2. In a large mixing bowl, mix together the sugar, vegetable oil, and egg until well combined. Beat in the black food coloring, vanilla extract, and vinegar. Gradually add in the cake flour, cocoa powder, baking soda, and salt. Mix in the buttermilk, stirring until batter is uniform and smooth.
  3. Divide batter evenly between baking cups, filling about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool to room temperature before decorating.

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