Red velvet cupcakes

Preheat the oven to 180.
In a medium-sized bowl, mix the flour, baking powder and salt.
In a large bowl combine the oil and sugar. Stir them together using the whisk until they’re mixed into an even cream.
Add the eggs, one at a time, to the wet ingredients. Whisk them together until the mixture is smooth and uniform.
Add the cocoa powder, vanilla, and red food colouring to the wet bowl. Whisk until smooth again.
To the wet ingredients, add half of the buttermilk, and half of the dry ingredients. Whisk until the batter is smooth.
Add
the rest of the buttermilk and dry ingredients. Whisk until smooth.

Get a muffin tray, and line each hole with a paper
cup.
Scoop batter into each paper cup until they’re about 3/4 full.
There should be a little bit of batter left over, but not much. Use a
spatula if necessary.
Slide
the baking tray onto the top rack and bake for 15-20 minutes.
Test one
of the cupcakes with a toothpick. If it comes out clean, it’s done
After
they’re baked, remove the cupcake tray and let it sit for 3-5 minutes,
then gently remove each cupcake from the tray and place them on a
cooling rack.
Once they’re cooled to room temperature, they’ll be ready
to ice.
Ice with your favourite cream cheese frosting.

For more of Truffle‘s recipes click here.