1. Preheat oven to 170°C (325°F) and line a 12-cup muffin tin with paper liners.

2. Beat butter and sugar until fluffy, then mix in the egg.

3. Sift flour and cocoa into a separate bowl.

4. In a jug, combine buttermilk, red food colouring, and vanilla.

5. Alternately add half the buttermilk mixture and half the flour mixture to the butter mix, repeating until smooth.

6. Mix in bicarbonate of soda and vinegar quickly, then divide batter among cases.

7. Bake for 20–25 minutes until a skewer comes out clean.

8. Cool on a wire rack.

9. For the icing, stir cream cheese, icing sugar, and vanilla together, then add cream and whip until stiff.

10. Separate out a third and colour it black; colour the remaining icing red.

11. Line a piping bag with black icing around the sides, then fill the center with red icing.

12. Pipe a swirl from the center outward, forming a rose shape.

13. Refrigerate cupcakes before serving.