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Preheat the oven to 350°F. Fill a 12-cup muffin
pan with cupcake papers.
Sift the flour, cocoa, baking powder, and salt
onto a sheet of waxed paper or into a medium bowl
and set aside. Pulse the coconut in a food
processor until it is the size of confetti. In the
bowl of a stand mixer fitted with a paddle
attachment cream the butter, sugar, and coconut on
medium speed until thoroughly combined, about 2
minutes. Add the eggs one at a time, beating after
each addition. Then add the vanilla and mix until
smooth.
In a small bowl, stir together the red food
coloring, buttermilk, and coconut milk. With the
mixer on the lowest speed, add dry ingredients
alternating with the buttermilk mixture, in 3
additions beginning and ending with the dry
ingredients. Stop and scrape down the bowl twice.
In a small bowl, stir together the vinegar and
baking soda. Increase the mixer speed to medium
and add the vinegar mixture, beating until well
blended.
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Fill the cupcake tin about 2/3 of the way,
dividing the batter evenly. Bake in the heated
oven for about18 to 20 minutes. Turn the pans
once, half way through, to assure even cooking.
Test the cupcakes with a fork or toothpick for
doneness (no batter should stick). When the
cupcakes are ready, remove from oven and cool
completely before frosting.
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