• Preheat the oven to 180 C | 350 F and line a muffin pan with paper liners.
• Using an electric mixer beat the butter and sugar until light and fluffy.
• Add each egg one at a time ensuring that it is well mixed before adding the next one.
• Add the cocoa, vanilla and food colouring, and mix.
• In a separate bowl sift the flour.
• Mix the salt with the buttermilk (I just add it directly into the measuring cup).
• Add the sifted flour and the buttermilk to the batter in 3 parts, allowing it to incorporate before adding the next part - do not overbeat.
• In a small bowl mix the apple cider vinegar with the baking soda - this will fizz up add this right at the end to the batter and mix briefly.
• Scrape down the bowl by hand using a spatula and ensure that everything is mixed in.
• Using an ice cream scoop to ensure consistency, scoop out dollops of dough to about 3/4 of the way up the cupcake case. Bake for 20 - 25 minutes until well risen-and springy to the touch.

To make the icing

• Beat all of the above ingredients together using an electric mixer until light and fluffy. Add the lemon juice at the end teaspoon at a time until it is the right consistency.
• Decorate your cooled cupcakes with a swirl of frosting and a pretty decoration of your choice.