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1
Preheat oven to 350 degrees Farenheit.
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2
Line 2 cupcake pans (yields 20-22 cupcakes) with cupcake paper liners.
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3
Cream butter and sugar in an electric stand mixer.
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4
Add eggs one at a time and beat for 30 seconds.
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5
In a small bowl, combine cocoa and red food colouring with a fork or small whisk until completely smooth; add to creamed butter/sugar mixture.
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6
Next, add flour, salt, and buttermilk; mix on low speed only until combined.
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7
Remove mixing bowl from stand mixer; sprinkle with baking soda, vinegar, and vanilla.
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8
Combine gently - do not beat.
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9
Immediately, using an ice cream scoop, spoon the batter into 2 paper-lined cupcake pans, 3/4 full.
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10
Bake approximately 13-15 minutes, or until top springs back when touched and toothpick inserted in center comes out clean.
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11
Cool cupcakes on wire rack, while preparing the gravy icing.
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12
Gravy Icing:
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13
Whisk flour into light cream, until completely dissolved.
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14
Cook in a saucepan over low-medium heat until thickened, whisking constantly.
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15
Cool completely in a cold water bath, whisking occasionally to prevent lumps from forming.
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16
Cream butter and sugar until extremely fluffy (beat on highest setting for 8-10 minutes).
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17
Add vanilla and cooled flour-cream mixture slowly while beating on low setting.
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18
Beat hard for 5-10 minutes on highest setting until you have achieved the consistency of whipped cream.
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19
When cupcakes have cooled, pipe the icing using a pastry bag or a large, heavy-duty freezer bag (fill the freezer bag with the entire quantity of icing; snip one of the bottom corners with kitchen scissors; suck excess air out of the bag and seal the top; proceed as you would with a pastry bag).
