Crimson Tide Cupcakes

Ingredients

• 1 teaspoon baking soda 
• 0.8 cup butter softened
• 1 cup buttermilk 
• 3 large eggs 
• 2.5 cups flour all-purpose
• 1 oz purple gel food coloring red
• 0.5 teaspoon salt 
• 1.5 cups sugar 
• 3 tablespoons cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 1 tablespoon vinegar white
• 1 serving frangelico 
• 1 serving frangelico 

Equipment

• oven
• hand mixer
• measuring cup

Directions

1. Preheat oven to 35
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
3. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla until blended.
4. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. (
5. Mixture will bubble.)
6. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
7. Place 24 paper baking cups in 2 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
8. Bake at 350 for 18 to 20 minutes or until wooden pick inserted in centers comes out clean.
9. Remove cupcakes from pans to wire racks, and let cool completely (about 45 minutes).
10. Pipe frosting onto cupcakes.
11. Garnish, if desired.