Red Velvet Cupcakes:
(as per Food Network Channel)

2 ½ cups all-purpose flour
1 ½ cups sugar
1 tsp baking soda
1 tsp salt
1 tbls cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 lge eggs, room temperature
2 tbls red food colouring
1 tsp white distilled vinegar
1 tsp vanilla extract

Directions:
Preheat oven to 350F. Line 2 (x12) muffins pans with cupcake papers

In a medium mixing bowl sift together the flour, sugar, baking soda, salt and cocoa power. In a large bowl gently beat together the oil, buttermilk, eggs, food colouring, vinegar, and vanilla with an electric mixer. Add the sifted dry ingredients to the wet ingredients and ix 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 to ensure they are cooked. Remove from oven and cool completely before frosting.