I love small things – small people, small animals, small courtesies AND small cakes! There’s something very endearing about these little cake-ettes, made with buttermilk and cocoa. They went over a treat at my daughter’s recent 9th birthday. I am a BIG fan of buttermilk and always have some on hand. Leftover buttermilk can be thrown into smoothies, over cereal and of course is a vital ingredient in buttermilk pancakes which are on regular rotation at our house.

Ingredients for 24 cupcakes:

• 1 1/2 cups (185g) cake or pastry flour (or AP flour)
• 1 cup (80g) unsweetened natural cocoa powder
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup (200g) granulated sugar
• 1 cup (200g) light brown sugar (not packed)
• 2/3 cup (160ml) canola oil (or melted coconut oil)
• 1 tablespoon pure vanilla extract
• 1 cup (225ml) buttermilk

Directions:

Preheat oven to 325 F or 160 C. Line muffin tins with 24 cupcake liners.

Mix flour, cocoa, baking powder, soda and salt until well incorporated.

Using a whisk, combine oil, eggs, vanilla and both sugars. Whisk until well incorporated and sugars have dissolved.

Add 1/3 of the liquid mixture into the flour mixture and whisk until incorporated, then add 1/3 the buttermilk. Repeat with remaining liquid/buttermilk mixture – don’t overmix.

Fill muffin tins with batter only 1/2 way to the top. Bake for between 15-20 minutes.

Frost with cream cheese icing