Preheat oven to 350°F degrees and add cupcake liners to a cupcake/muffin pan.
To a large bowl add: flour, sugar, baking powder and salt, whisk to combine. Set aside.
Add milk, vegetable oil, vanilla extract and eggs to a mixer bowl and whisk until fully combined, about 1 minute on medium speed.
Add the dry ingredients to the wet ingredients and beat until well combined. Stop once to scrape the sides and bottom of the bowl.
Slowly, with the mixer on low speed, add gel food color and the water to the batter and mix just until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
The batter is thin, I find it easier to add it to a pancake dispenser, this makes filling the cupcakes liners much easier.
Fill the cupcake liners just a little over half and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs NOT raw batter. In my oven, the cupcakes were perfectly done at the 20 minutes mark. Do NOT open the oven until 15 minutes have passed. Start checking on the cupcakes at the 15 minutes mark. If you are baking mini cupcakes, they may be done in 9-12 minutes, start checking after 9 minutes.
Remove the cupcakes from oven and allow to cool for 3-5 minutes in the pan, then remove to a cooling rack to finish cooling.