Red Velvet Cupcakes

Today is my husband's birthday, so of course there is a red velvet cupcake mandate. These are a family favorite, and the classic cream cheese icing combination is unparalleled in my opinion. Admittedly, this is not a healthy treat, but all thing in moderation, right? The trick is to send all of the leftovers to work the next day!

Red Velvet Cupcakes

2 1/2 cups cake flour

1 tsp baking soda

1 tsp salt

2 T cocoa powder

2 T red food coloring

1 1/2 cups sugar

1/2 cup canola oil

1 cup whole milk (less fat would probably be fine too)

2 eggs

1 tsp almond extract

1 tsp white vinegar

Sift the flour, baking soda and salt together and set aside (this time I used half cake flour half regular flour b/c I ran out and it turned out fine, but usually I use all cake flour). Make a paste in a small bowl with the cocoa and red food coloring. Cream the sugar and oil; add eggs. Add the coca paste to sugar mixture and mix; then add the almond extract and milk until incorporated. Slowly add the sifted flour mixture until moistened (I do all of this on a low speed of my stand mixer). Fold in the vinegar with a spatula.

Preheat oven to 325 deg F. Fill 24 muffin cups 2/3 full and bake for 15 minutes. Cool completely and ice/decorate with cream cheese icing (recipe follows).

Cream Cheese Icing

1 stick butter, softened

1 8 oz. block cream cheese, softened

2 cups confectioners sugar

1 tsp almond extract

Cream all ingredients with a mixer until smooth and creamy. Ice!