Yield: 12 cupcakes
4 Tbsp unsalted butter, room temp
3/4 cup sugar
2 1/2 Tbsp cocoa powder
3 Tbsp red food coloring
1/2 tsp vanilla extract
1/2 cup buttermilk
1 cup + 2 Tbsp flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp distilled white vinegar
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
Cream the butter and sugar together until light and fluffy, add the egg.
In a small bowl combine the cocoa, vanilla and food coloring to make a thick paste. Add to the butter mixture.
Add half the buttermilk, then half the flour and mix until combined. Add remaining ingredients and mix until smooth.
Divide the batter evenly among the cupcake tins. Bake in oven for about 20 minutes test the cupcakes with a toothpick for doneness.