Red Velvet Cupcakes

I've been trying to cook healthier this year, trying to do away with processed foods, and cook clean. Yeah, I'm not quite there yet. I'm sure by the end of 2011, I'll have an all natural vegan and beet-dyed version of these, but they are pretty fantastic just the way they are. Besides, it's been below zero for the past few days, and sometimes you just need a little cupcake in your life.

Sure, you could hit up your local cupcake shop and spend 3, 4, or 5 bucks on a single cupcake, or you could make an entire batch of them and eat them all yourself. Luckily, it was my friend Keshia's birthday this week and I had an excuse to share.

This started out as a Cake Doctor recipe years ago, but has morphed into my own after making these so many times. Make sure you use the almond extract, it makes all the difference.

Red Velvet Cupcakes with Almond Cream Cheese Frosting

Cupcakes

1 package German Chocolate Cake mix
1/2 Cup flour
1 small package vanilla pudding mix
1 cup sour cream
1/3 cup water
1/3 cup vegetable oil
1/4 cup white vinegar
3 eggs
1 bottle RED food coloring (the big ones in the spice section, not the little bottle with the pointy top)

Almond Frosting

1 brick cream cheese, room temperature
1 stick butter, room temperature
1/2 tsp vanilla extract
1 tsp - 1 tbsp almond extract (to taste)
3-4 cups powdered sugar

Preheat oven to 350.

Whisk dry ingredients until well combined before adding in wet ingredients. Once everything is well mixed, add the food coloring. Be careful, it stains!

Fill cupcake liners 2/3 full and bake for 19-22 minutes until tops of cupcakes are firm.

Cool for at least 30 minutes before frosting.

To make frosting, cream together butter, cream cheese, vanilla, and almond extract. Slowly add powdered sugar, 1/2 cup at a time while whisking vigorously. Start with 1tsp of almond extract, and increase to taste.