This recipe makes 16 cupcakes. Prepare the frosting as the cupcakes cool off. You may want to remove the butter and the cream cheese from the refrigerator a couple of hours prior to making them as they get less lumpy if they are room temperature.
First of all,preheat the oven to 350 degrees Fahreneit or 175 degrees celcious
In a large bowl place the sifted flour, the baking soda, the salt and cocoa powder together.
In a second bowl, combine all the wet ingredients (vegetable oil, buttermilk, eggs, food coloring, vanilla extract, vinegar, water) including the sugar because sugar always counts as a wet ingredient and the food coloring and whisk smooth.
Add the flour mixture to the wet ingredients and whisk smooth. Poor the batter into 16 paper lined cupcake molds and fill the 3/4 of the way through.
Finally,bake at 350 degrees F for 18-25 minutes or until springy to the touch when gently pressed in the centers.
Remove from the oven when done and cool completely. While they cool, prepare the frosting.
Furthermore for the frosting, place in a bowl and while using the paddle attachment in your standing or hand held mixer, place the room temperature butter and cream cheese. Mix well till they are blended well together and smooth, about 3 minutes. Add the powdered sugar and the vanilla and blend well together. If the mixture is too runny, you may add a little bit more powdered sugar. If it is too dense you may add a tablespoon of milk or so.
When the cupcakes are cooled completely, frost the cupcakes and enjoy!