Red Velvet Cupcakes, Revisited

And now I'm posting the recipe from the third attempt. I think these were the best. The texture is awesome, and the flavor was as close as I've gotten to my ideal! This ended up being the fusion of a few recipes--by the third time, I was not afraid of experimenting a little, and that ended up being a good decision.

Red Velvet Cupcakes (again)
-2 1/2 c. cake flour
-1 1/2 T. natural unsweetened cocoa powder
-1 1/2 t. unsweetened Dutch-process cocoa powder
-1 t. salt
-1 1/2 c. granulated sugar
-1 1/2 c. vegetable oil
-2 eggs
-red food coloring (2 T. liquid, or 1 t. gel)
-1 t. vanilla
-1 c. buttermilk
-1 1/2 t. baking soda
-1 T. vinegar

1. Whisk together flour, cocoa powders, and salt. Beat together sugar and oil. Add eggs one at a time. Add vanilla and food coloring.
2. Add the flour mixture to the sugar mixture in three parts, alternating with two additions of buttermilk.
3. Combine the vinegar and baking soda in a small bowl. Add to batter and mix for 10 seconds.
4. Pour batter into lined cups. Bake at 350* for 20 minutes, rotating tins halfway through.

(Same cream cheese frosting as before--it's a keeper!)