Makes 48 mini cupcakes (serving size: 1 mini cupcake)
Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
1 2/3 cups all-purpose flour, plus more for dusting
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cocoa powder
1 cup vegetable oil
2/3 cup low-fat buttermilk
1 large egg, room temperature
1 tablespoon red food coloring
1/2 teaspoon vanilla extract
1/2 teaspoon white distilled vinegar
1 cup store-bought cream cheese frosting
1/2 cup dried sweetened shredded coconut for garnish
48 fresh raspberries for garnish (about 2 pints)
How to Make It
Preheat oven to 350°. Line two 24-cup mini muffin pans with paper liners.
In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar. Stir flour mixture into oil mixture until combined.
Divide batter between muffin tins (about 1 tablespoon each). Bake until a toothpick inserted in the center of a cupcake tests clean (1015 minutes). Transfer cupcakes to a wire rack to cool completely. Frost the cupcakes (1 teaspoon each), sprinkle with coconut, and top with raspberries.