One Bowl Mini Red Velvet Cupcakes

adapted from: Boastful Baker

1/2 c. buttermilk

3/4 c. vegetable oil

1 egg

1/2 tsp. white vinegar

3 tsp. red food coloring

1 tsp. vanilla

1 1/4 c. all-purpose flour

3/4 c. sugar

1/2 tsp. baking soda

3 tsp. cocoa powder

1/2 batch Whipped Vanilla Frosting

or you could always use cream cheese frosting

Preheat oven to 350 degrees. Combine the buttermilk, vegetable oil, egg, vinegar, food coloring and vanilla. Beat for two minutes. Add the flour, sugar, baking soda and cocoa and beat two more minutes. Divide batter between mini muffin tins that have been lined with paper liners and sprayed lightly with cooking spray (about 1 Tablespoon batter per cupcake). Bake 10-11 minutes or until a toothpick comes out clean. Yield: 40 mini cupcakes.

Cool completely and top with frosting.