Preheat the oven to 160 C / 320 F.
Line your muffin pan with cupcake wrappers.
Swift together – flour, cocoa powder, baking powder, baking soda & salt.
Combine the red food color and vinegar with the buttermilk and stir well.
Whisk together oil and sugar until light and fluffy.
Add eggs one at a time.
Followed by the buttermilk mix.
Lastly, add in flour mix.
Once all the ingredients are in. Scrape the sides of the bowl and stir again making sure you have a deep red colored batter.
Divide batter into the cupcake wrappers about 3/4 full.
Bake in a preheated oven for about 18 to 20 mins.
Cool completely before you decorate.