Taterbug's Red Velvet Cupcakes

• 1 cup cake flour, sifted
• 1 cup whole wheat pastry flour, sifted
• 1 cup cocoa, sifted
• 1 14 teaspoons baking soda
• 1 14 teaspoons salt
• 1 12 cups vegetable oil
• 2 cups granulated sugar
• 1 14 cups buttermilk
• 3 eggs
• 3 tablespoons red food coloring, gel
• 1 14 teaspoons vinegar
• 2 teaspoons vanilla extract
• 18 cup water

1. Preheat oven 350 degrees F.
2. Sift together flours, cocoa, baking soda, salt, into a bowl and set aside.
3. In a mixer fitted with paddle attachment or bowl with hand mixer, mix oil, sugar, and buttermilk until combined.
4. Add eggs, food coloring, vinegar, vanilla and water and mix well.
5. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined.
6. Be sure not to over mix, or the batter will come out tough!
7. Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners, fill 2/3 full and bake at 350 degrees F for 23 to 28 minutes or until the toothpick comes out clean.
8. Let cool.
9. Watch these very closely!
10. If you over cook these, they will be DRY!
11. Just like any cupcake recipe.
12. I like these with my Vanilla Bean Cream Cheese Frosting Recipe.
13. Vanilla Buttercream is a very good match as well.

cake flour, whole wheat pastry flour, cocoa, baking soda, salt, vegetable oil, sugar, buttermilk, eggs, red food coloring, vinegar, vanilla, water

Taken from www.food.com/recipe/taterbugs-red-velvet-cupcakes-378583 (may not work)