Red Velvet Cupcakes

Yield: 30-35 Cupcakes

Ingredients

• 3 1/2 cups cake flour
• 1/2 cup unsweetened cocoa (not Dutch process)
• 1 1/2 teaspoons salt
• 2 cups canola oil
• 2 1/4 cups granulated sugar
• 3 large eggs
• 6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
• 1 1/2 teaspoons vanilla
• 1 1/4 cup buttermilk
• 2 teaspoons baking soda
• 2 1/2 teaspoons white vinegar.

Instructions

1. Preheat oven to 350 degrees.
2. Line muffin tin with paper liners (30-35).
3. Whisk cake flour, cocoa and salt in a bowl.
4. In an electric mixer combine oil and sugar and beat at medium speed until well-blended.
5. Beat in eggs one at a time.
6. With machine on low, slowly add red food coloring and vanilla.
7. Add flour mixture alternately with buttermilk (flour, buttermilk, flour). Scrape down bowl and beat just long enough to combine.
8. Place baking soda in a small dish, stir in vinegar and add to batter. Beat for 10 seconds.
9. Fill liners 3/4 of the way, bake 20 to 25 minutes.