INGREDIENTS:

Batter:

2 ½ cups of all-purpose flour

1 ⅓ cups of cane sugar 

1 tsp salt

2 tsp baking soda

1 ⅓ cups milk

⅔ cup olive oil

¼ cup apple cider vinegar 

½ Tbsp vanilla extract 

½ pod of a vanilla bean

Frosting:

1 cup of softened butter 

1 ¼ cups powdered sugar

¼ cup cocoa powder

1 tsp vanilla extract 

INSTRUCTIONS:

Preheat the oven to 350°F and line 2 cupcake pans with 24 liners.

For the cake, combine all the dry ingredients and sift them into a large bowl.  In a separate bowl combine all the wet ingredients and stir. Combine wet and dry ingredients in a bowl and mix. Evenly divide the batter into 24 cupcake liners. Bake for 18-20 minutes until the tops are golden. 

For the frosting, in a mixing bowl cream the butter for about 1 minute, then sift and add the powdered sugar, cocoa powder, and vanilla. Mix until combined and fluffy for about 2 minutes. Finally, put in a piping bag with your favorite piping tip, and frost the cupcakes!