1 (2oz) bottle of red food coloring
1 tsp. cocoa
1 tsp. white vinegar
1 1/2 C. sugar
1 1/2 C. veg. oil
2 eggs
1 C. buttermilk
2 1/2 C. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

Preheat oven to 350°F. Line two standard muffin tins with cupcake liners.
In small bow combine food coloring, cocoa, and vinegar. Set aside.
In large bowl, combine sugar, oil, eggs, and buttermilk. Beat until well blended. Slowly add flour, baking soda, and salt. Stir in vanilla extract.
Fold in red coloring.
Spoon batter into cupcake liners, filling 3/4 full. Bake 15-20 min. or until cupcakes spring back when lightly pressed.
Cool in pan 5 min. Remove and place on wire rack until completely cooled.
Ice each with cream cheese frosting.

Cream Cheese Frosting
1 8z. package of cream cheese
1/2 c. butter, softened
16z. box of powdered sugar
1 tsp. vanilla

In large bowl, beat cream cheese and butter until fluffy. Slowly add powdered sugar, beating until smooth. Stir in vanilla.

Using a pastry bag with star tip, pipe frosting on tops of cooled cupcakes.