Preheat the oven to 350 F or 180 C and line a 12-cup cupcake tray with paper liners.

In a bowl, cream together the butter and sugar.

Add the egg and vanilla and beat vigorously until pale yellow, light and fluffy.

Add in the cocoa and salt, and mix well. The batter may resemble chocolate cake batter especially if you are using dark cocoa, but fear not because the food coloring will transform the batter into a deep shade of red.

Stir in the food coloring, adding in more if you need to, until you get your desired shade of red.

Now, pour in the buttermilk, alternating with the flour in three intervals, starting with the buttermilk and ending with the flour.

Mix just until combined, as over mixing after the flour is added will result in a tough, dry cupcake.

Finally, stir in the baking soda, making sure that it melts into the batter.

Stir in the vinegar and watch the batter aerate slightly.

Bake for 20-25 min or until a toothpick inserted comes out clean and cool completely before frosting.

To make the frosting, blend the cream cheese, butter and vanilla until smooth.

Add the confectioner's sugar gradually until you get soft peaks- at that stage, STOP!

Finally, squeeze in the lemon juice.

Pour the mixture into a piping/ziplock bag, snip off the end and pipe dollops of the frosting atop the cooled cupcakes.

You can also just smear the frosting using a butter knife.

Serve topped with coloured sugar or crumbled up cupcake.