Red Velvet Cupcakes

Preheat oven to 350°. Place 12 muffin cup liners in muffin tin.

Place flours in a bowl. Sift sugar, baking soda, and salt into bowl.

Whisk butter and oil in a bowl. Add buttermilk and next 4 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.

Divide batter evenly among liners, and bake in middle of oven about 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to a wire rack to cool.

Pipe frosting on cakes with a star-tipped pastry bag.

Skinny it up! Skip the frosting for a 216-calorie treat.