- Step 1
Preheat oven to 180C. Line eighteen 1/3 cup (80ml) muffin pans with paper cases.
- Step 2
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the vanilla and beat to combine. Add the eggs, one at a time, beating well after each additions. Add the flour, baking powder, cocoa powder and buttermilk, in alternating batches. Add the vinegar, bicarbonate and food colouring and stir to combine. Spoon evenly among the lined pans.
- Step 3
Bake for 20 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
- Step 4
To make the cream cheese icing, use an electric mixer to beat the cream cheese and butter until smooth and creamy. Gradually add the icing sugar, in batches, beating well between each batch. Add the food colouring and beat to combine. Spoon into a piping bag fitted with a 1.5cm fluted nozzle. Pipe icing on cakes. Use a small sharp knife to trim licorice strap into horns and tails. Attach to cupcakes.