Line 5–6 muffin cups with paper liners and set them aside.

In a medium-sized bowl, sieve together the flour, baking soda, baking powder, and salt.

In a large bowl, beat the butter and sugar until light and fluffy. Add the vanilla essence and mix well.

Sift in the cocoa powder, add the red food colouring, and mix everything well on low speed until combined.

Gradually add half of the flour mixture, followed by half of the buttermilk. Add the remaining buttermilk and flour, mixing just until no dry streaks remain. Divide the soft batter evenly among the prepared muffin cups.

Preheat the Oxy Fryer for 5 minutes. Arrange the cupcakes in the fry basket and cook at 140°C for 20–25 minutes, or until a toothpick inserted in the centre comes out clean. Transfer to a wire rack and allow them to cool.

Beat the whipping cream with essence and icing sugar until stiff peaks form. Spread or pipe the frosting over the cooled cupcakes and serve.