Combine cake flour, cocoa powder, and salt in a bowl. Set aside.
Meanwhile, cream together the butter and Golden Coco Sugar®. Then add the egg, and whisk together.
Add red food coloring.
Add the dry ingredient mixture and milk to the buttercream mixture, little by little, alternately.
Lastly, mix together balsamic vinegar and baking soda, then pour into the red velvet batter. Add the vanilla extract, and continue mixing.
Pour the batter into the molds. One recipe shall make up to 9 cupcakes. Then, bake at 350°F (about 177°C) for 18 – 20 minutes.
Meanwhile, for the Coco Sugar® buttercream: cream together the butter, shortening, and the Golden Coco Sugar®. Then put into the pipping bag.
Once the cupcakes get out of the oven, let them cool down. Then, when they’re cool enough, pipe the buttercream on top of it, and garnish with chocolate chips.
