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SERVES:
Makes 18 cupcakes

INGREDIENTS:

1 stick butter, room temperature (unsalted if possible)
1 1/4 cups sugar
2 large eggs

For the dry ingredients:

• 2 1/4 cups all-purpose flour


• 1 tsp baking soda


• 1 tsp baking powder


• 1/2 tsp salt


• 2 Tbs unsweetened cocoa powder

For the wet ingredients:

• 1 cup milk
• 2-3 tsp fresh squeezed lemon juice (optional)


• 1 tsp vanilla extract


• 1 1/2 Tbs red food coloring
• Paper cupcake liners


• frosting to taste (optional)


• fresh berries (optional)

PROCEDURE:
Preheat the oven to 350 degrees and use an electric mixer to cream 1 stick of room temperature butter with 1 1/4 cups sugar.

Next, add 2 large eggs, one at a time, and turn the machine off once those are well incorporated.

For the dry ingredients, use a mixing bowl to combine 2 1/4 cups all-purpose flour with 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt and 2 Tbs of unsweetened cocoa powder and whisk it up.

Use another mixing bowl to combine 1 cup of milk with 2-3 tsp fresh squeezed lemon juice, 1 tsp vanilla extract and 1 1/2 Tbs red food coloring and mix that up.

Turn the machine back on and alternate adding the dry and wet ingredients as you go, and turn the machine off when everything is just combined.

You'll probably have to stop the machine and use a spatula to scrape the bowl down once or twice, as you're mixing it, then divide the batter equally into 18 paper lined cupcakes and place those into the preheated 350 degree oven.

They'll take just about 20 minutes to bake and you'll want to use a toothpick test to check them for doneness.

Let them cool down in the pan for a few minutes and then take them out and let them completely cool down on a cooling rack.

HINTS:

Use store bought frosting or make your own. Cream cheese frosting is quite good as well as the dark chocolate shown here. Garnish with fresh raspberries.