Instructions
Preheat the oven to 375 degrees. Line 2 standard size muffin pans with baking cup liners
In a bowl, whisk together the cake flour, salt, cocoa and baking powder. In a pitcher, combine the buttermilk, food coloring and vanilla. In a stand mixer set to medium speed, beat the butter and sugar together until light and fluffy, . Add the eggs one at a time, beating until fully incorporated — scraping down the sides and bottom of bowl after each addition. Add the flour mixture in portions — alternating with the buttermilk mixture — until just blended and smooth. In a cup combine the vinegar and the baking soda — allow to fizz — then fold into the batter by hand. Divide the batter among the muffin cups and place in the oven immediately. Bake for then check the cupcakes for doneness with a toothpick. If you have a few crumbs clinging to the toothpick, the cupcakes are done. If the toothpick is coated with batter, then the cupcakes need a few more minutes. Take care not to overbake, they will dry out very quickly. Let the cupcakes cool in the pan for , then place them on cooling rack to cool completely before icing.