3 1/3 c. cake flour (not self-rising)

3/4 c. unsalted butter, room temperature

2 1/4 c. sugar

3 large eggs, room temperature

2 Tbsp liquid red food colouring

3 Tbsp unsweetened cocoa powder

1 1/2 tsp vanilla extract

1 1/2 tsp salt

1 1/2 c. buttermilk

1 1/2 tsp. white vinegar

1 1/2 tsp. baking soda

1. Preheat the oven to 350 degrees.  Line a muffin tin with paper liners and spray with cooking spray; set aside.
2. In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating well after each addition. 
3. In a small bowl, whisk the food colouring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. 
4. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour.
5. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
6. Fill cupcake liners 2/3 full with batter and bake in a preheated oven for 17-18 minutes or until a toothpick inserted in the centre comes out clean.  Do not over bake.  Repeat with remaining cupcakes. 
7. Cool completely and top with Cream Cheese Frosting.  Makes about 3 1/2 dozen cupcakes.