Red Velvet Cupcakes with Buttercream Frosting

Prep time: 20 mins

Cook time: 25 mins

Serves: 6-12

CUPCAKES:

1 ¼ cup flour

¾ cup sugar

½ tsp baking soda

½ tsp salt

1 tbsp cocoa powder

¾ cup vegetable oil

½ cup buttermilk

1 egg

1 tbsp red food coloring

½ tsp white vinegar

1 tsp vanilla

FROSTING:

1 stick room temperature butter

2 ½ cups confectioner’s sugar

¼ cup milk

½ tsp vanilla

½ tsp almond extract

DIRECTIONS:

Sift together flour, sugar, baking soda, salt and cocoa powder.  In a separate bowl, whisk together oil, buttermilk, egg, food coloring, vinegar and vanilla.  While mixing at medium speed, gradually add dry mixture to wet mixture until just combined.   

Fill cupcake liners.  If you are making larger cupcakes this recipe will only fill 6 liners.  If you are making smaller cupcakes you can probably fill 12 liners.  Bake at 350F for 25 minutes (or longer for larger cupcakes) or until an inserted toothpick comes out clean.  Cool cupcakes completely before frosting. 

For icing: Beat butter until smooth and creamy.  Add sugar, milk, vanilla and almond extract and beat until spreadable consistency.  Add additional sugar if needed.  Allow icing to sit for 30 minutes before frosting.