• Pre-heat oven to 350 deg F.
• Line the cupcake tray with liners.
• Sift the cake flour, cocoa powder , baking soda and salt into a bowl so the combined flour is mixed well , smooth and there are no lumps.
• Using a stand mixer with a paddle attachment ,on medium speed , cream the sugar and butter for 5 minutes or until smooth and mixed well.
• Scrape from sides using a spatula from time to time if required to mix evenly.
• Add the egg and incorporate it in the batter.
• Add the food coloring and the rest of the wet ingredients namely oil, vanilla extract, and distilled white vinegar.
• Beat for about 2 minutes .
• Add the flour in three additions alternating with buttermilk ensure that flour is added last.
• Divide the batter into the cupcake liners , ensure they are only half full.
• Bake for about 18 to 20 minutes minutes or when a tooth pick inserted in the center comes out neatly without any batter.
  
• Cool on a cooling rack . They can be frosted when completely cool.

Cream Cheese Frosting

• Beat the cream cheese until completely smooth for about 2 - 3 minutes.
• Add the butter and beat for about a minute until it is mixed well.
• Add powdered sugar and vanilla extract .
• Beat for another 2 to 3 minutes.
• Add more powdered sugar if you want to get a thicker consistency.
• Decorate the cupcake with the cream cheese frosting