For the Cupcakes:

1. Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-hole muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, and bicarbonate of soda. Set aside.
3. Cream the Butter and Sugar: In a separate large bowl, beat the butter and sugar together using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
5. Add Vinegar and Food Coloring: Stir in the white vinegar and red food coloring until the batter is evenly red.
6. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a skewer inserted into the center comes out clean.
7. Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.

For the Cream Cheese Frosting:

8. Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the sifted icing sugar, mixing well after each addition. Stir in the vanilla extract.
9. Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag with a nozzle to frost the cupcakes, or simply spread the frosting on top with a knife.