40 ml red food colouring (or your left over burgundy or wine liquid colour) hehehe
1/2 tsp vanilla extract
120 ml buttermilk
150 g plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp white vinegar
1 quantity of cream cheese frosting
1 Preheat the oven to 170c
2 Put the butter and sugar in a free standing electric mixer with a paddle attachment and beat on medium speed until light and fluffy and well mixed.
3 Turn the mixer up to high speed, slowly and the egg and beat until everything is well incorporate.
4 In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very think, dark paste.
5 Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
6 Turn the mixer down to slow speed and slowly pour in half the buttermilk.
7 Beat until well mixed, then add half the flour and beat until everything is well incorporated.
8 Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
9 Turn the mixer up to high speed and beat until you have a smooth, even mixture.
10 Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
11 Spoon the mixture into the paper cases until two – thirds full and bake in the preheat oven for 20 – 25 minutes, or until the sponge bounces back when touched.
12 A skewer inserted in the centre should come out clean Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooking rack to cool completely.
13 When the cupcakes are cold, spoon the cream cheese frosting on top.
Of course this can be made as cake. I would just grease and line a pan and cook for longer.
If you are worried about using red food dye I use an alternative of either beetroot powder or raspberry juice and sometimes a combination. The colour still comes out amazing.