Preheat oven to 350 degrees and line a standard muffin tin with paper liners.
Whisk together cake flour, cocoa and salt.
With an electric mixer, combine sugar and oil until combined.
Add eggs one at a time just until combined.
Mix in vanilla and red food gel slowly.
Alternate flour and buttermilk in three batches – mixing well between each addition.
Stir together the vinegar and baking soda in a separate bowl and add to batter. Mix until combined.
By using a ice cream scoop or a spoon, evenly add batter to the muffin tins.
Bake 18 minutes or until toothpick in center comes out clean. Rotate tin halfway through.
Cool on wire racks before removing from pan.
Frost completely cooled cupcakes with my Cream Cheese Frosting