1ozWilton red (no taste) food gel coloringor 1 bottle
1 1/2tsppure vanilla extract
1cupbuttermilk
1tsp baking soda
1tbspwhite vinegar
Instructions
Preheat the oven to 350 degrees Fahrenheit. Line your muffin tin with 24 regular sized baking cups.
In a small bowl, mix the flour, cocoa and salt and set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until mixed. Slowly add the eggs; beat 1 to 2 minutes or until light and fluffy. Add the red food color and vanilla and mix slowly until incorporated.
Stir the vinegar into the buttermilk.
On low speed, beat in 1/2 of the flour mixture just until mixed, then beat in 1/2 of the buttermilk mixture until mixed. Repeat beating in flour mixture alternately with the buttermilk just until mixed. Beat in the baking soda until mixed. Spoon about 1/4 cup of the batter into the cups.
Bake about 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Remove cupcakes from pan, cool completely and ice.