Red Velvet Cupcakes

Direction :

Preheat oven, line muffin tins, and combine dry ingredients:
Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
Whisk sugar and oil:
With an electric mixer on medium-high speed, whisk together sugar and oil until combined.
Add eggs one at a time, then food color and vanilla:
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Add flour, alternating with buttermilk:
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.
Mix baking soda and vinegar and add:
Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter between prepared tins and bake:
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
Cool:
Transfer tins to wire racks to cool completely before removing cupcakes.
Frost cupakes:
Use a small offset spatula to spread cupcakes with frosting.