In a Mixmaster bowl, cream the butter and the sugar. Add eggs one at a time, beating well after each addition. Mix food colouring with cocoa and add to mixture.
Add flour alternately with buttermilk. Add vanilla and salt and beat well.
Mix the bicarb with the vinegar and gently stir into mixture. Be careful not to over mix.
Pour gently into pattypans.
Bake in preheated oven for 25 minutes, or till skewer is left clean.
Immediately pipe caramel into centres of cupcake - just poke piping bag into the middle. Allow to cool.
Make the white chocolate cream cheese icing: melt the white chocolate in the microwave and allow to cool to lukewarm.
In a Mixmaster bowl, beat the cream cheese and softened butter until light and fluffy. Add colouring if desired.
Beat in warm melted white chocolate. One last quick fast beating to make fluffy.