1/2 C. shortening
1 t. salt
1 1/2 C. sugar
1 C. buttermilk
2 eggs
1 t. vanilla
2 oz. red food coloring
1 T. vinegar
4 T. cocoa
1 t. baking soda
2 1/4 C. flour

Cream shortening and sugar in mixer bowl. Add eggs and beat until light and fluffy. In a separate bowl mix red food coloring and cocoa. Add to sugar mixture. Beat well. Add flour and salt alternately with buttermilk and vanilla. Continue beating. Add vinegar and soda. Mix until well blended.

Fill cupcake holders 2/3 full.  Bake 18 - 20  minutes at 350�F.  Cool.

Frosting:
1 1/4 C. milk
3 T. corn starch
1 C. sugar
1 C. shortening
1 t. vanilla
red food coloring. Add a few drops at a time until you get a color you like.

Mix cornstarch with 1/4 cup milk. Add remaining cup milk and cook over medium heat until thick. Pour into shallow plate, cover with plastic wrap so crust will not form, refrigerate until cold. Cream sugar and shortening, add vanilla, mix until very light. Add cooled thickening a spoonful at a time and continue mixing until consistency of whipped cream.

Decorate with Candy Hearts.