Preheat oven to 350 degrees and line 24 cupcake tins with liners.
In a medium bowl, sift together flour, cocoa powder, fine sea salt and baking powder. Set aside.
In a medium bowl or bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
Add eggs and vanilla extract, mix well.
Add desired amount of food coloring and mix until no streaks remain.
Gradually add dry ingredients alternating with buttermilk and water until combined, but do not overmix.
In a small bowl, combine vinegar and baking soda, add to batter and mix.
Evenly divide into cupcake liners.
Bake for 15-18 minutes or until they pass the toothpick test.
Remove and allow to fully cool before frosting.
Cream Cheese Frosting:
In a large mixing bowl using an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.
Add cut butter, beating butter until smooth and combined.
Gradually add powdered sugar, mixing in between each addition until smooth.
Add vanilla and fine sea salt, mixing until combined.
Generously frost cupcakes with an offset knife or place into a piping bag with desired decorating tip and pipe on. If you plan to pipe frosting into tall tips, you might need to double the cream cheese frosting.
If you've tried this recipe, come back and let us know how it was!
Notes
*Find "not taste" red food coloring or "red velvet" food coloring, both of which has virtually no taste. Regular red food coloring, whether liquid or gel, has a bitter aftertaste.
**Clear vanilla is flavored and not real vanilla, but allows the frosting to remain and fluffy white. You can use regular brown extract, but it will be a little more cream colored. You can also opt to use clear vanilla flavoring in the cake.