Instructions: To make cupcakes: Line muffin tin with 12 cupcake liners. Heat oven to 350 degrees.

Cream shortening, eggs and sugar together in a mixer fitted with a paddle attachment until smooth and fluffy.

Whisk cocoa powder and food coloring into a smooth paste in a small bowl. Add paste to shortening mixture and mix.

Sift flour, salt and baking soda together. Combine buttermilk, vanilla and vinegar in a bowl. With mixer at low speed, add about a third of dry ingredients to shortening mixture and mix. Then add about half of wet ingredients and mix.

Add another third of dry ingredients and mix. Add remaining wet ingredients and mix. Add remaining dry ingredients and mix until smooth.

Pour or ladle batter into cupcake papers, filling three-quarters full. Bake until cupcakes are firm to the touch in center, 15 to 20 minutes. Let cool in pan.

To make frosting: Put milk in a saucepan and whisk in flour. Over medium heat, bring to a simmer and cook until thickened, about 5 minutes, whisking often. Cover and let cool to room temperature.

Cream butter, sugar and vanilla in a mixer fitted with a paddle attachment until light and fluffy. Add cooled thickened milk and mix until smooth. When cupcakes are cool, frost tops with an icing spatula.

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