Taterbug's Red Velvet Cupcakes

Ingredients

• 1 cup cake flour, sifted
• 1 cup whole wheat pastry flour, sifted
• 1 cup cocoa, sifted
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/2 cups vegetable oil
• 2 cups granulated sugar
• 1 1/4 cups buttermilk
• 3 eggs
• 3 tablespoons red food coloring, gel
• 1 1/4 teaspoons vinegar
• 2 teaspoons vanilla extract
• 1/8 cup water

Directions

1. 1

   Preheat oven 350 degrees F.

2. 2

   Sift together flours, cocoa, baking soda, salt, into a bowl and set aside.

3. 3

   In a mixer fitted with paddle attachment or bowl with hand mixer, mix oil, sugar, and buttermilk until combined.

4. 4

   Add eggs, food coloring, vinegar, vanilla and water and mix well.

5. 5

   Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough!

6. 6

   Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners, fill 2/3 full and bake at 350 degrees F for 23 to 28 minutes or until the toothpick comes out clean. Let cool.

7. 7

   Watch these very closely! If you over cook these, they will be DRY! Just like any cupcake recipe.

8. 8

   I like these with my Vanilla Bean Cream Cheese Frosting Recipe. Vanilla Buttercream is a very good match as well.