A couple months ago I made some red velvet cupcakes with cake flour and buttermilk. Everyone LOVED them and tought I doctored up boxed mix.They were amazing!!!! I never thought I could achieve the light, fluffy. and moist texture just like boxed cake mix. So I was wondering if I can use it as a base recipe for all my cupcakes now minus the cocoa powder? I want that same texture and moisture for all my cupcakes. Or will they all be tangy from the buttermilk? Thank you.
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