plain cupcake

3 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups (3 sticks) unsalted butter at room temperature
2 cups sugar
4 large eggs
2 tsp. pure vanilla extract
1 1/3 cups buttermilk
For the different flavors you will need:

Preheat oven to 350 degrees. Grease muffin tin or line with paper cupcake liners.
Sift together the flour, baking soda, baking powder and salt. With electric mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla. Alternately mix flour mixture into butter mixture with buttermilk, being sure to begin and end with the flour additions.
Divide the batter into three different bowls. Add the strawberry jam and red food coloring to one bowl. Add the cocoa powder to the second bowl.
Layer the three different "flavors" of batter into each muffin cup and bake for twenty minutes.
Tips:

To frost, purchase your favorite flavor of icing commercially or use your favorite home frosting recipe.
Chocolate, Vanilla and Strawberry on Top

2 sticks butter, softened
2 cups sugar
3 whole eggs
2 1/2 cups plain or cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 1/2 cups buttermilk
1 tbsp. cocoa powder
Your favorite strawberry frosting
Preheat oven to 350 degrees. Use paper liners to cover muffin tins.
Cream butter with sugar, eggs and vanilla. Sift together flour, baking soda, baking powder and salt.
Add flour mixture to creamed mixture alternately with buttermilk, starting and ending with flour. Beat until creamy.
Divide batter into two bowls and add cocoa powder to one.
Layer different batters into cupcake liners and bake for twenty minutes or until lightly browned.
When cool, frost with strawberry frosting and serve.