The perfect red velvet cupcakes with tangy cream cheese frosting. Delightfully vegan.
Whisk together milk and apple cider vinegar and set aside to curdle, about 5 - 10 minutes. If it doesn't curdle, that's OK!
Add the oil, food coloring, vanilla extract, and almond extract to the curdled milk-vinegar mixture. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear.
Fill cupcake liners about two-thirds full (these cupcakes will rise fairly high). Place in preheated oven and bake 18 to 20 minutes, but be sure not to over-bake. Use a toothpick inserted in the center to tell--the toothpick will be red, but there should not be any batter or crumbs sticking. When done, let cool for a few minutes then transfer cupcakes to cooling rack to cool completely.
Make the cream cheese frosting: in the bowl of a standing mixer (or use a large bowl with a hand mixer), combine cream cheese and butter. Beat on medium speed until smooth. Pour in vanilla extract, then add in the powdered sugar, about 1-2 cups at a time. Beat on medium speed until completely incorporated after each addition. Refrigerate until ready to use.