Preparation

• 1
  Preheat the oven to 180°C
• 2
  Cream the butter and sugar until it is a pale yellow colour and fluffy texture
• 3
  Slowly add the egg and beat vigorously until it is incorporated
• 4
  Mix together the cocoa powder, food colouring and vanilla until smooth, add to the butter mix
• 5
  Slowly add the buttermilk and flour alternating between the two until all the buttermilk and flour has been incorporated. Beat vigorously until you have a smooth batter
• 6
  Add the salt, bicarbonate of soda and vinegar until incorporated. Beat vigorously for 1-3 min
• 7
  Fill greased cupcake tins ¾ full with the mixture and bake for 20-25 minutes or until the sponge bounces back when touched
• 8
  Once baked cool the cupcakes