Red Velvet Cupcakes

This is a Paula Dean recipe. These are a great alternative to traditional devils food cake when you are in the mood for a chocolate cupcake.

CUPCAKES:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp. red food coloring
1 tsp. white distilled vinegar
1 tsp. vanilla extract

Preheat oven to 350. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, & cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, & vanilla with a handheld electric mixer. Add the sifted ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20-22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

CREAM CHEESE FROSTING:
* see Red Velvet Cake.