Bite-Sized Red Velvet Cupcakes

I made these little red velvet cupcakes for the Going-Natural event.  I modified a few of the recipes I've seen to get the perfect red velvet for me.  I like to use a little more cocoa powder than most recipes.  This yields about 28 mini-cupcakes (they are really small).
          1 1/4 cups all-purpose flour 
           1/2 teaspoon salt

         1/4 cup unsalted butter, softened

          3/4 cups sugar (brown and organic cane sugar)

         1 egg

         3 tablespoons cocoa powder 

         1 tbsp heavy cream

          1/2 ounces red food coloring

          1/2 cup buttermilk (Saco buttermilk powder mixed with almond milk)

          1 teaspoon vanilla paste

          1/2 teaspoon white vinegar

         1/2 teaspoon baking soda

Cream butter and sugar about 2-3 minutes.  Blend in egg.  Make a paste from cocoa and red dye.

Add paste to butter sugar mixture

Mix in flour and salt.  Add milk and vanilla.

Combine the baking soda and vinegar in a separate bowl. Fold in with a rubber spatula.

Bake 11 minutes or until toothpick comes out clean. ( I used very small cupcake liners.  Add more time for bigger liners.)

Perfect!

 I made a standard cream cheese buttercream (confectioner's sugar, butter, cream cheese, milk, and vanilla) then sprinkled red crystals on top.