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1
Preheat oven to 375 degrees.
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2
Line two standard-size muffin pans with baking cup liners.
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3
In a bowl whisk together the cake flour, salt, cocoa, and baking powder to combine.
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4
In a pitcher, whisk together the buttermilk, food coloring and vanilla until blended.
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5
In a standard mixer set on medium to medium-high speed, beat the butter and sugar until light and fluffy, about 5 minuted.
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6
Add the eggs, one at a time.
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7
Beating until fully incorporated; scrape down the sides and bottom of bowl as necessary.
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8
Add the flour mixture in portions, alternating with the buttermilk mixture until smooth and just blended.
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9
In a cup combine the vinegar and baking soda, allow to fizz, then fold into the batter by hand.
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10
Working quickly divide the batter evenly among the muffin pan cups and place into the oven immediately.
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11
Bake for 15 minutes, then check center of the cupcakes with a toothpick.
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12
If you have a few crumbs clinging to the toothpick the cupcakes are done.
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13
If the toothpick comes out with more than a few crumbs, return to the oven for a minute or so, watching closely.
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14
Cool cupcakes in pan on a wire rack until cool enough to handle, about 15 minutes.
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15
Carefully lift each from the pan, and set on the wire rack.
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16
Cool to room temperature before icing, about 30 minutes.
