Red Velvet Cupcakes
- 1.25 c Flour (Plain) (156g)
- 3/4 c Sugar (Granulated) (150g)
- 1/2 t baking soda
- 1/2 t salt
- 1/2 t cocoa powder
- Wet ingredients:
- 3/4 c vegetable oil (178mL)
- 1/2 c buttermilk (119mL, at room temperature)
- 1 large egg (at room temperature)
- 1 T red food coloring
- 1/2 t vinegar
- 1/2 t vanilla extract
Preheat oven to 350F. Line a muffin pan with cupcake papers.
In a medium mixing bowl, sift together the dry ingredients: flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, gently beat together the oil, buttermilk, egg, food coloring, vinegar, and vanilla with a handheld mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins, about 2/3 full. Bake 20-25 minutes, turning pan(s) once (halfway through). Test with toothpick; cool completely before frosting.