Halloween Cupcakes: Mini Blood Cakes

Directions

1. Set your oven to 350°F and line a muffin tin with paper liners.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In another small bowl, combine the red food coloring and cocoa powder, stirring into a smooth paste. Set this aside as well.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg and beat until incorporated, then mix in the vanilla and the red cocoa paste. Scrape down the sides of the bowl. Gradually add the flour mixture, alternating with the buttermilk, and beat until smooth.
4. In a small bowl, stir together the white vinegar and baking soda (it will fizz). Fold this mixture into the batter until just combined. Divide the batter among the lined muffin cups, filling each about two-thirds full. You should get 10 cupcakes. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean (mine were done at 19 minutes).
5. Let the cupcakes cool completely in the pan on a wire rack.
6. To make the frosting, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, salt, and vanilla, beating until smooth and spreadable. Frost the cooled cupcakes as desired.