Red Velvet Cupcakes

Ingredients

Instructions

1. 1Preheat oven, line muffin tins, and combine dry ingredients: Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. 2Whisk sugar and oil: With an electric mixer on medium-high speed, whisk together sugar and oil until combined.
3. 3Add eggs one at a time, then food color and vanilla: Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
4. 4Add flour, alternating with buttermilk: Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.
5. 5Mix baking soda and vinegar and add: Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
6. 6Divide batter between prepared tins and bake: Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
7. 7Cool: Transfer tins to wire racks to cool completely before removing cupcakes.
8. 8Frost cupakes: Use a small offset spatula to spread cupcakes with frosting.