Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans
with cupcake papers.
In a medium mixing bowl, sift
together the flour, sugar, baking soda, salt, and cocoa powder
. In a large bowl gently beat together the oil, buttermilk
, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer
. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter
evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting