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.

3/4 stick butter, room temperature, plus more for pans
1 5/8 cups cake flour
1 teaspoon salt
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1/4 cup unsweetened cocoa powder
3/4 cup buttermilk
3/4 teaspoon vinegar
3/4 teaspoon baking soda
1 ounce red food coloring

Heat oven to 350 degrees. Butter 2 medium-size sheet pans, or 2 8-inch-round cake pans.