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1
Preheat the oven to 350F Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
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2
In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
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3
In another mixing bowl, stir together the eggs and oil.
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4
In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk.
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5
Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients.
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6
We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder if the red is not deep enough.
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7
Then add the batter to the mini cupcake liner until they are 3/4-full and bake for 13 to 14 minutes, or until done.
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8
Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done.
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9
Let the cupcakes cool completely.
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10
CREAM CHEESE FROSTING:.
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11
Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.
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12
NOTES:.
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13
For the garnish; sprinkle red-colored sugar over the cupcakes, then roll-out a prepared fondant and cut out hearts or desired shape and decorate with red piping gel.
