My first attempt at red velvet cupcakes was a little disappointing. I used a recipe from Martha Stewart's Cupcake book, and maybe it was the wrong type of oil, or the amount, but they came out too oily, the oil going through the paper cups. Eck. A lot of red velvet recipes I've come upon use oil, and I'm not sure why. I know the vinegar and cocoa powder are important for contributing to their famous hue, but not the oil. Anyway, I found a recipe that uses butter here. I only had half a bottle of red food coloring, instead of the two bottles it calls for but they still came out nice. It was a much lighter cupcake and not oily. To give credit to Martha, I topped it with her cream cheese frosting which is very easy and tasty (I mean, butter + cream cheese + sugar, yeah it's gotta taste good). For next time, I want to try for a denser cake.