Preheat oven to 350 degrees.
-Line cupcake tins with paper liners.
-Sift flour, cocoa, baking soda, and salt all together.
-Mix the dry ingredients with a wire whisk for 3 minutes
-In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
-Add the egg, vanilla, red velvet extract, and red gel food coloring.
-Mix well.
-Add flour mix and milk, 1/2 portion of each at a time, mix until completely combined.
-Spoon the batter into the lined cupcake tins until 2/3's filled.
-Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
-Cool for 10 minutes
-Remove from cupcake tins to a wire rack until totally cooled.
Cherry Vanilla Frosting
Vanilla frosting
C unsalted butter, softened
tsp vanilla
C powdered sugar
Cherry frosting
C unsalted butter, softened
tsp vanilla
C powdered sugar
tbsp juice from a jar of maraschino cherries
tsp almond extract
-4 drops of red food coloring
Frosting Directions:
make the vanilla frosting first
-Add the butter into a standing mixer until fluffy
-Mix on low.
-Slowly add powdered sugar until blended.
-Add vanilla and beat until thoroughly combined.
-Scoop the frosting into the side a pastry bag with a large frosting tip.
Cherry Frosting
-Add the butter into a standing mixer until fluffy
-Mix on low.
-Slowly add powdered sugar until blended.
-Add in the cherry juice and almond extract.
-Mix until blended
-Add in the red food coloring, add in a drop or of the food coloring to get the shade of red that you desire
-Add the frosting to a large star tipped pastry bad.
-Twist the open end of the pastry bag to force the frosting to the tip.
-Frost the cupcakes working from the outside edge to the center of the cupcake.