Preheat your oven to 350 degrees and line 28 cupcake wells with liners
Sift cake flour into a large bowl along with baking soda, cocoa powder, and kosher salt. Set aside.
Place butter in the bowl of an electric mixer fitted with a paddle attachment on high for about a minute.
Add sugar and continue to beat them together until creamed for about 3-5 minutes.
Add the oil and mix on high for 2 minutes. It will look like bright, white sour cream.
Add the eggs one at a time just until the yellow disappears and then the vanilla seeds until combined.
Add in the vinegar and red food coloring until combined.
Add the dry ingredients (flour mixture) and the wet (buttermilk) to the batter in intervals beginning and ending with the dry.
Pour batter into cupcake wells until 2/3 full.
Bake for 15-20 minutes or until a clean toothpick comes out clean. Check at 15. My convection oven took about 16 minutes. Cool pans on a wire rack for 5 minutes and them remove the cakes and completely cool on the rack.