Red Velvet Cupcakes

Step 1: Preheat the oven to 350ºF.

Step 2: Line two 12-cup muffin pans with paper liners. Set aside.

Step 3: In a large bowl, beat together the oil, butter, and sugar for 10 minutes on medium speed, until light and fluffy.

Step 4: Add the eggs, one at a time, mixing for about 20 seconds after each addition. Beat in the vanilla.

Step 5: In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk.

Step 6: Gradually add the flour mixture to the butter mixture alternating with the buttermilk, begin and end with the flour mixture. Beat until well blended.

Step 7: Add the vinegar and food coloring. Beat until fully incorporated and no streaks remain in the batter.

Step 8: Fill the prepared muffin cups ⅔ full.

Step 9: Bake for 15-18 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.

Step 10: Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost as desired.