Red Velvet Cupcakes

• 2-1/2 cups Flour
• 2 Tablespoons Cocoa Powder
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1/2 cups Butter Or Margarine, Softened
• 1-1/2 cup Sugar
• 2 whole Eggs
• 1/2 teaspoons Red No-Taste Icing Color
• 1 teaspoon Vanilla
• 1 cup Buttermilk
• 2 Tablespoons Water
• 1-1/2 teaspoon White Vinegar
• 1 teaspoon Baking Soda

1. 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.
2. 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.
3. I topped these cupcakes with meringue. Head on over to Hoosier Homemade (see the related blog post link) to get the recipe and directions.

flour, cocoa, baking powder, salt, butter, sugar, eggs, red no, vanilla, buttermilk, water, white vinegar, baking soda

Taken from tastykitchen.com/recipes/desserts/red-velvet-cupcakes-4/ (may not work)