• Cooking Time: 18-20
• Servings: 12
• Preparation Time: 15
• Cupcakes:
• 1 1/4 cups sifted pastry/cake flour
• 1/4 teaspoon salt
• 1 tablespoons Dutch-processed cocoa powder (scharffen berger preffered)
• 1/4 cup unsalted butter, at room temperature
• 3/4 cups granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon liquid red food coloring
• 1/2 teaspoon white distilled vinegar
• 1/2 teaspoon baking soda
• Vanilla Almond Cream Cheese Frosting:
• 1 (8oz) package cream cheese, room temperature
• 1 cup butter, softened
• 3-4 cups sifted powdered sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt

1. Preheat oven to 350 degrees and line 12 muffin tins with paper cupcake liners.
2. In a large bowl sift together the flour, salt, and cocoa powder.
3. In the bowl of your electric mixer, beat the butter until soft (about 1-2 minutes).
4. Add the sugar and beat until light and fluffy (about 2-3 minutes).
5. Add the egg and beat until incorporated.
6. make sure to scrape down the sides of the bowl.
7. Add the vanilla extract and beat until combined.
8. In a measuring cup whisk the buttermilk with the red food coloring, set aside.
9. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture.
10. In a small cup combine the vinegar and baking soda.
11. Allow the mixture to fizz and then quickly fold into the cake batter.
12. Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.
13. Bake in the preheated oven for approximately 18 -20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
14. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan.
15. Let cool completely before frosting.
17. Frosting:
18. Put cream cheese and butter in bowl of electric mixer and blend on low until light and fluffy.
19. Add salt and incorporate.
20. Add sugar, vanilla, and almond. Blend again on low until sugar is incorporated – approx. 1 minute.
21. Increase speed to medium and beat until light and fluffy all the way through. Do not over beat or you will get too much air in the frosting.
22. Adjust powdered sugar to your desired consistency.

The classic Red Velvet cake is one not to go unnoticed. However, I like to spice things up and add a little almond to the mixture. Bring an old classic to a new twist.