Red Velvet Cupcake

Yields 2 doz cup cake

3/4 c sugar
1/4c unsalted butter, at room temperature
1/4c vegetable oil or extra light olive oil

1 egg


1/2 teaspoon vanilla extract
1/2 cup buttermilk (1/4c evaporated milk + 1/4c hot water + 1.5tsp vinegar)
1 1/2 teaspoons distilled white vinegar
2  Tablespoons red food coloring

Dry ingredients:
1 1/8 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 Tablespoons unsweetened cocoa powder

1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F, bake at 325F.
2. Whisk together all dry ingredients, set aside.
3. In the bowl, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg (one at a time).
4. Add the vanilla and vinegar.
5. Add dry ingredients to the batter,  alternating with the buttermilk. Beat on high until smooth.
6. Add the red food coloring to desired color.
7. Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
8. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

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