Preheat oven to 180ºC/160ºC fan/Gas Mark 4. Line two 12-cup muffin tins with paper or foil liners.
In large mixing bowl of an electric mixer, beat the butter and sugar until fluffy.
Mix in vanilla, food coloring, and
In a large bowl, sift the flour, cocoa powder, bicarbonate of soda, and salt. Use a fine mesh sieve to ensure no little spots of cocoa powder in the finished product.
Add the flour mixture to the butter mixture, alternating with buttermilk and beating in between.
Beat in eggs.
Fill lined muffin cups about 3/4 full. Getting the cupcake batter into the muffin cups is always a challenge. Use a measuring cup to pour the batter into the cups, or use a metal ice-cream
Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Place on wire racks and cool
Ice each cupcake with a generous amount of Cream Cheese Icing and dust with your favourite sprinkles.
Makes 2 ½ dozen
Bake mixture in 1 x Bundt pan which has been well greased and lined with baking paper on the base, grease the paper again. Bake at the same temperature for 60 – 65 minutes. Allow to cool in the pan slightly, turn out and allow to cool before icing.