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Cake DIrections:.
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Preheat oven to 350 degrees F (175 degrees C).
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Grease two 12 cup muffin pans or line with 20 paper baking cups.
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In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
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Mix in the eggs, buttermilk, red food coloring and vanilla.
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Stir in the baking soda and vinegar.
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Combine the flour, cocoa powder and salt; stir into the batter just until blended.
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Spoon the batter into the prepared cups, dividing evenly.
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Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
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Cool in the pan set over a wire rack.
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When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
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Icing Directions:.
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Cream the butter on medium speed until the butter turns whitish and glossy, about 3-5 minutes.
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Add 1 cup of icing sugar and mix with the butter on medium speed until its all mixed well and glossy again.
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Add the cream cheese, continue mixing with the electric mixer until everything is well mixed.
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Start adding the rest of the icing sugar, one cup at a time to the mixture, and continue mixing on medium speed.
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When all the sugar is mixed well, add the vanilla extract.
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**The final product should be firm and fluffy, you should be able to see the track marks from the mixer hold their shape in the icing**.
