Red Velvet Cake

I found a low fat version of this somewhere else but I didn't think that this one was particularly high fat for a cake so... I used this one because it was a little weird.

2 1/2 c flour
2 T cocoa powder
1 1/2 t baking powder
1 t salt
1/2 c softened butter
1 1/2 c sugar
2 eggs
1 1/2 t Wilton No-Taste Red Icing Colour
1 t vanilla
1 c buttermilk
2 T water
1 1/2 t white vinegar
1 t baking soda

Cream butter and sugar till light and fluffy. Add eggs (I added an extra egg to a double batch), vanilla, and colour till evenly coloured. Sift dry together and add alternately with the buttermilk to the butter (Hint: end with the dry, you get a better crumb). Add the water to the mix.

Mix vinegar and baking soda in a small bowl and gently stir into the batter. Spoon into prepped pans (will fill about 20 cupcakes or a 10" round) and cook at 350F until passes the toothpick test. 20-22 minutes for cupcakes, 35-40 for cake. Cool in pan for 5-10 and then turn out and cool completely.