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Preheat oven to 350 F. Beat butter at medium speed with an electric
mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a
time, beating until blended after each addition. Stir in food coloring
and vanilla until blended.
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Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and
baking soda in a 4-cup liquid measuring cup. (Mixture will bubble).
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. Place 24 paper baking cups in 2
(12-cup) muffin pans; spoon batter into cups, filling 3/4 full.
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