Red Velvet Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tbsp. cocoa powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/4 cups vegetable oil
- 1 cup buttermilk (at room temperature)
- 2 eggs, lightly beaten
- 1 bottle (1 oz.) Red Food Coloring
- 1 tsp. white vinegar
- 1 tsp. 100% vanilla extract
- Frosting for spreading
Preheat oven to 350. Line muffin pans with paper liners. Mix flour, sugar, cocoa, baking soda and salt in a large bowl.
Whish together oil, buttermilk, eggs, food coloring, vinegar and vanilla in separate bowl. Add to flour mixture, mixing well until smooth and thoroughly combined. Portion cake batter evenly into cups of pans, filling each 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted comes out clean. Cool 8-10 minutes in pan.
Remove cupcakes from pan, cool completely.