Wicked Witch Hat Cupcakes

In a large mixing bowl, combine the flour, baking powder and baking soda. With the mixer on low, add 1/4 of the flour mixture to the butter mixture; then add 1/4 of the milk. Continue alternating between the two until it is all fully incorporated; add the white vinegar and mix once more.

Spoon the mixture evenly into the cupcake lined muffin tin; bake for 15 minutes or until a toothpick comes out clean; allow the cupcakes to cool on a cooling rack.

To make the black buttercream frosting, use the stand mixer (with a paddle attachment) to beat the softened butter until creamy. Add the cocoa and milk; beat on medium speed. Add the confectioners’ sugar and beat until combined. Add the black food coloring and continue beating until the color has changed to black. Line a tall cup with a gallon-size ziplock bag; scoop the frosting into the ziplock-lined cup.

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