Red Velvet Cupcakes (Eggless)

Preheat oven to 180 degrees C (350 degrees F).

Combine Water (1/2 cup), Granulated Sugar (3/4 cup), Unsweetened Cocoa Powder (1 1/2 Tbsp), Vegetable Oil (1/2 cup), Yogurt (1/2 cup), Vanilla Extract (1 tsp), Red Food Coloring (1 tsp), Distilled White Vinegar (3 Tbsp) and Salt (1/4 tsp). Mix well.

Turn mixer down to low, and gradually add in the Cake Flour (1 2/3 cups). Lastly, throw in Baking Soda (1 tsp). Mix well to combine.

Transfer to a cupcake pan. Tap tray well on the counter to release all air bubbles.

Bake in the oven for 23 minutes.

Let cool for about 10 minutes.

Serve with your choice of frosting and enjoy!