To begin, preheat the oven to 180°C and line a cupcake tin with 12 paper cases.

In a medium sized bowl (or using a free-standing mixer), add and mix together the flour, sugar, cocoa and a pinch of salt (leaving out the baking soda). Then add in the eggs and butter and beat for about 1 minute, or until nicely combined.

To this mixture, add in the buttermilk, vanilla and red food gel. Beat again for another 30 seconds until incorporated.

Using a small bowl or ramekin, add in the baking soda. Then add in the vinegar, giving a slight mix through. Then, working quickly, add this mixture into the cupcake batter while baking soda and vinegar are still fizzing. Fold this through by hand until incorporate.

Fill paper cases about two-thirds full and bake for 18-20 minutes or until the cake springs back when touched or skewer comes out clean. Remove from the oven and allow to cool completely before icing.

To make the buttercream, beat the butter with a hand-beater or in a free-standing mixer for 5 minutes, scraping down the sides occasionally.

Sift the icing sugar in to a bowl and add to the butter in two stages, beating for another 3 minutes between each addition.

On a slower speed, add in 2-3 tablespoons of strawberry coulis, then bring the mixing speed back up and beat for another few minutes. Taste the buttercream and keep an eye on its consistency, if needed you can add more coulis to give a touch more flavour.

Once the cupcakes have cooled completely, pipe a swirl or blob of buttercream on top. You can then drizzle more coulis over top if you like, or make a slight well in the centre of the buttercream and fill with coulis (as I've done in the photos above). Enjoy!