Taterbug's Red Velvet Cupcakes

TaterBug! :)'s Note:

This is my favorite recipe for Red Velvet Cake or Cupcakes. The combo of flour and cocoa may seem odd, but I like a more pronounced cocoa flavor plus I love the tender even result of cake flour, and the healthful and tender result of WWPF. I tried this recipe yesterday and it came out so moist, tender, and scrumpious. It is not traditional but I am a southern girl at heart, so I do love my Red Velvet. I hope you enjoy! Note: Please watch these closely as they bake! As with any cake recipe, if overcooked, it will be dry.

• Total Time: 43 mins
• Prep Time: 15 mins
• Cook Time: 28 mins

Ingredients:

Serves: 16

Yield: 16.0 large

• 1 cup cake flour , sifted
• 1 cup whole wheat pastry flour , sifted
• 1 cup cocoa , sifted
• 1 ¼ teaspoons baking soda
• 1 ¼ teaspoons salt
• 1 ½ cups vegetable oil
• 2 cups granulated sugar
• 1 ¼ cups buttermilk
• 3 eggs
• 3 tablespoons red food coloring , gel
• 1 ¼ teaspoons vinegar
• 2 teaspoons vanilla extract
• 1⁄8; cup water

Directions:

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. Be sure not to over mix, or the batter will come out tough!
6. 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. Let cool.
7. Watch these very closely! If you over cook these, they will be DRY! Just like any cupcake recipe.
8. I like these with my Vanilla Bean Cream Cheese Frosting Recipe. Vanilla Buttercream is a very good match as well.