Almond Red Velvet Cupcakes

Let eggs and butter stand 30 minutes. Line twenty-eight 2 1/2-inch cupcake pans with paper bake cups; set aside.

Preheat oven to 350 degrees F. In a medium bowl combine flours and cocoa powder; set aside. In a large mixing bowl beat butter on medium speed for 30 seconds. Add sugar, vanilla and almond extract; beat until well combined, scraping sides of bowl occasionally. Gradually add eggs, beating on medium speed until well combined. Beat in food coloring on low speed.

Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each addition just until combined. Stir together baking soda and vinegar in a small bowl. Add to batter; beat just until combined.

Spoon batter evenly into prepared cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool in cups on wire rack for 5 minutes. Remove from cups. Cool completely.

In a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed until smooth. Beat in dry milk powder, vanilla and almond extract. Gradually beat in powdered sugar until smooth (frosting will be thick). If necessary, beat in a small amount of water to desired consistency.

Pipe or dollop frosting (a scant tablespoon each) on cooled cupcakes. Decorate as desired with gumpaste decorations, candy monogram letters or hearts, sprinkles or glitter.