Red Velvet Cupcakes with Cream Cheese Frosting

• Cake:
• 1 cup plus 2 Tbsp all-purpose flour
• 2 Tbsp cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp Kosher salt
• ¾ cup sugar
• ¼ cup butter, softened, cut into pieces
• 1 egg, room temperature
• ½ cup buttermilk
• 1 Tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract
• Frosting:
• 1/3 cup butter, softened, cut into pieces
• 6 oz cream cheese softened, cut into pieces
• ½ tsp almond extract
• ½ tsp vanilla extract
• ½ tsp Kosher salt
• 2 ¼ cups powdered sugar

1. Preheat oven to 350°F. Line a cupcake pan with paper liners and set aside.

2. Place sugar and butter in the bowl with the kneading/crushing blade. Mix at speed 10 for 1 minute and scrape down the sides of the bowl. Add egg, mix at speed 10 for 30 seconds. Scrape down the sides of the bowl. Add buttermilk, red food coloring, vinegar and vanilla. Mix at speed 8 for 30 seconds. Scrape down the sides of the bowl.

3. In small bowl stir together flour, cocoa powder, baking powder, baking soda and salt and add to the bowl. Mix at speed 8 for 1 minute and 30 seconds. After 30 seconds, scrape down the sides of the bowl.

4. Pour batter into paper liners. Bake for 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool completely.

5. Place all frosting ingredients, except powdered sugar, in the bowl with the kneading/crushing blade. Mix at speed 10 for 30 seconds and scrape down the sides of bowl. Mix at speed 10 for 15 seconds. Add powdered sugar and mix at speed 6 for 1 minute. Frost the cupcakes and enjoy.