Preheat the oven to 170°C/325°F. Line 3oz cupcake pans with cupcake liners, and set aside.
In a small bowl, prepare buttermilk by mixing the milk and vinegar, and set aside. After a few minutes, the mixture will start curdling, which is normal and as intended.
Sift together all-purpose flour, salt, baking powder, PEOTRACO PURE BAKING SODA, and BAKER’SCOCOA POWDER in a separate bowl.
Using an electric mixer with a paddle attachment, cream together the softened butter and PEOTRACO SUGARLYTE on medium speed. Beat until light and fluffy, for about 3 minutes.
Add the eggs one at a time. Mix well and scrape the sides of the bowl after each addition.
Reduce the mixer speed to low and slowly add the oil, vanilla extract, and half of the buttermilk. Then, add half of the flour and mix until combined. Scrape the bowl and repeat theprocess with the remaining buttermilk and flour.
Add PEOTRACO RED FOODCOLOR GEL; beat on medium speed until well combined and smooth.
Scoop the batter evenly into 12 cupcake tins using a nice cream scooper, or portion into 60g of batter for each cupcake
Bake the cupcakes in the preheated oven for 18 minutes or until a toothpick comes out clean. Set aside to cool completely before frosting.
