Red Velvet Cupcakes

Combine flour, cocoa, baking powder and salt; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, icing color and vanilla, mix well. Add dry ingredients, alternating with buttermilk. Add water and mix well. In a small bowl, combine vinegar and baking soda, add to the cake batter.

Fill paper-lined muffin tins. Bake at 350 degrees for about 15 minutes, checking with a toothpick to make sure they are done. Cool completely.

I topped these cupcakes with meringue. Head on over to Hoosier Homemade (see the related blog post link) to get the recipe and directions.