In the bowl of a stand mixer (or using a hand mixer), cream together the shortening and sugar.
Add eggs and mix well.
Add the cocoa, red color and vanilla extract and mix again.
Add the buttermilk and mix well.
Add the flour and salt. Mix again, scraping the sides of the bowl as needed.
Lastly, add the vinegar and baking soda and mix until the batter is smooth.
Line two cupcake pans with paper liners. (This will make 18-24 cupcakes).
Fill the cupcake liners 2/3 full.
Bake for about 20 minutes or until the center of the cupcakes spring back when you touch them.
Frost with your favorite frosting. We like this cream cheese frosting
The calories shown are based on the recipe making 18 cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**