Red Velvet Cupcakes

In a medium-sized bowl, combine the flour, sugar, baking soda, cocoa powder, and salt; set aside. In a large bowl, combine the oil, buttermilk, eggs, food dye, vinegar, and vanilla; mix well until everything is incorporated.

Gradually add the dry ingredients to the wet until well combined. Line a muffin tin with baking cups and fill each cup a little over halfway full.

Bake in a preheated 350 degree oven for 20 to 25 minutes. Insert a toothpick in the middle of a cupcake to test for doneness; if it comes out clean, it’s done. Completely cool before frosting them.