[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: CAKE 1/2 cup (8 tablespoons) unsalted butter ¼ cup vegetable oil 1 1/2 cups sugar (superfine preferred) 1 teaspoon salt 4 1/2 teaspoons red velvet cake flavour 2 large eggs ¼ cup Dark Cocoa, or any cocoa 2 1/2 cups Bakers Fresh All purpose flour, sifted; plus extra for the pans 1/2 teaspoon baking soda 1 cup buttermilk** **Substitute 1/4 cup dried buttermilk powder + 1 cup water if desired. FROSTING 1 teaspoon Instant ClearJel 3/4 cup confectioners' sugar or glazing sugar, sifted 1 cup heavy or whipping cream 2 teaspoons vanilla extract 2 drops lemon oil or

[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: CUPCAKES 1 1/2 cups Bakers Fresh All Purpose Flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, softened 2 large eggs 1/2 cup milk 2 teaspoons vanilla extract FROSTING 6 tablespoons unsalted butter, softened 1/3 cup vegetable shortening 1/8 teaspoon salt 4 to 5 cups glazing sugar or confectioners' sugar 2 teaspoons vanilla extract 1/4 to 1/3 cup milk Instructions: Preheat the oven to 375°F. Grease a standard muffin pan, or line with greased cupcake papers. To make the cupcakes: Combine the dry ingredients, then mix in the butter

[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: 1 cup cocoa 2 1/3 cups Bakers Fresh All Purpose Flour 1 2/3 cups brown sugar 1 1/2 teaspoons baking powder 1 teaspoon espresso powder, optional but tasty 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups chocolate chips 3 large eggs 1 1/2 cups milk 1 tablespoon vanilla extract 1 tablespoon vinegar, cider or white 1/2 cup vegetable oil Instructions: Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper or silicone muffin cups, and grease the cups. In a large mixing bowl, whisk together the cocoa, flour, sugar,