Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Line two cupcake tins with white cupcake liners.
Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with an electric hand mixer until well combined.
Next, add the eggs, oil, buttermilk, vanilla and red food dye and continue mixing on low speed until everything is well combined. Scrape down the bowl and mix for a final 20 seconds on low speed.
Scoop the batter into your cupcake liners, filling them halfway. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40 minutes, or until a toothpick inserted in a cupcake comes out clean. The cupcakes will look shiny and moist on top when they’re ready. If they bounce and don’t sink when you touch them, they’re done. Take care not to overbake these cupcakes because they can dry out quickly, and red velvet cupcakes should be moist and delicate. Once baked, set them aside on a wire rack to cool completely before frosting.
These cupcakes are perfectly paired with my cream cheese frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top.