Preheat oven to 325° F (165° C). Line a cupcake tin with baking cups.
Sift flour with pudding mix, baking powder, salt and baking soda. Set aside.
Cream butter, sugar, food coloring and vanilla, beating until well aerated. Add starter, oil, eggs, vinegar, and buttermilk. Mix until well incorporated.
Create a well in the flour mixture and slowly add the starter mixture, mixing until combined after each addition.
Fill baking cups to ⅔ full. Bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean.
Allow to cool then frost with cream cheese frosting.