Preparation Steps

• Preheat oven to 350°F. Line 2 cupcake pans with cupcake liners.
• In a small bowl, sift the cake flour and salt; set aside.
• In a large bowl, cream the softened butter and granulated sugar with an electric mixer until very light and fluffy, about 5 minutes.
• Add eggs one at a time, beating well after each addition.
• In a small bowl, whisk together the red food coloring, cocoa powder, and vanilla extract. Add to the batter and beat well.
• Add the buttermilk to the batter in three parts alternating with the flour mixture, beating on medium-low speed until ingredients are incorporated.
• In a small bowl, stir together cider vinegar and baking soda. Add to batter and mix well. Scrape down the bowl to make sure ingredients are well blended and smooth.
• Divide the batter evenly among the prepared cupcake pans, using an ice cream scoop if desired.
• Bake cupcakes for 17 to 20 minutes. Cupcakes are done when gently pressed and spring back or when a toothpick inserted comes out with a few crumbs.
• Cool cupcakes in pan for 10 minutes, then remove and cool completely before adding frosting.
• For frosting: Place a saucepan with a couple inches of water on the stove and bring to a slow boil.
• In a heat-safe bowl, whisk together room temperature egg whites, sugar, water, and cream of tartar until frothy.
• Set the bowl over the simmering water and whisk continuously until sugar dissolves, about 5 minutes.
• Transfer mixture to an electric mixer and beat on high speed for about 10 minutes, add vanilla extract and continue beating for another 5 minutes.
• Use frosting immediately. If piping, place frosting into a pastry bag and pipe onto the cooled cupcakes.