An updated version of the recipe originally published in November, 2010.
Whisk the oil and sugar until smooth (I used a wire whisk). Add the egg, whisk until incorporated. Add the a third of the flour and mix. Add half of the buttermilk and mix. Add another third of the flour, then the remaining half of the buttermilk and, finally, the last third of the flour, mixing after each addition. Stir in the red food color and vanilla extract.
Bake for 20 to 25 minutes or until a toothpick inserted at the center of the cupcake comes out clean.
For the frosting:
1 250-g. block of cream cheese, softened to room temperature
1/3 c. of butter, softened to room temperature
2 to 3 c. of sifted confectioner’s (powdered) sugar, depending on how sweet you like your frosting
Beat the softened cream cheese and butter together. Add the confectioner’s sugar, half a cup at a time, mixing after each addition until smooth.
When the cupcakes have cooled, spread the tops with cream cheese frosting.
To serve the cupcakes, stick a whole strawberry in the frosting.
*If you don’t have cake flour, place a tablespoonful of corn starch in a one-cup measuring cup, fill with all-purpose flour and you have a cup of cake flour.
**If you don’t have buttermilk, pour half a tablespoonful of lemon juice or vinegar in a half-cup measuring cup, fill with whole milk and you have half a cup of buttermilk.
***I used a muffin pan with 3-oz. capacity. If using pans with more or less capacity, the baking time will be longer or shorter, respectively.