Red Velvet Cupcakes

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 12 cavity muffin tray with paper liners.

2. 2

   In a bowl, combine the buttermilk, oil, eggs, vinegar and food coloring. Set aside.

3. 3

   In food processor, combine the flour, sugar, cocoa, baking soda and salt. Add the liquid mixture and blend until the batter is smooth.

4. 4

   Scoop the batter into the molds. Bake for 22 to 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.

5. 5

   Cool completely. Using a pastry bag fitted with a fluted or plain tip, frost the cupcakes with the meringue.