1. -Preheat oven to 350 degrees.
2. -Line cupcake tins with paper liners.
3. -Sift flour, cocoa, baking soda, and salt all together.
4. -Mix the dry ingredients with a wire whisk for 3 minutes
5. -In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
6. -Add the egg, vanilla, red velvet extract, and red gel food coloring.
7. -Mix well.
8. -Add flour mix and milk, 1/2 portion of each at a time, mix until completely combined.
9. -Spoon the batter into the lined cupcake tins until 2/3's filled.
10. -Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
11. -Cool for 10 minutes
12. -Remove from cupcake tins to a wire rack until totally cooled.

Make the vanilla frosting first.

1. -Add the butter into a standing mixer until fluffy
2. -Mix on low.
3. -Slowly add powdered sugar until blended.
4. -Add vanilla and beat until thoroughly combined.
5. -Scoop the frosting into the side a pastry bag with a large frosting tip.

Cherry Frosting

1. -Add the butter into a standing mixer until fluffy
2. -Mix on low.
3. -Slowly add powdered sugar until blended.
4. -Add in the cherry juice and almond extract.
5. -Mix until blended
6. -Add in the red food coloring, add in a drop or of the food coloring to get the shade of red that you desire
7. -Add the frosting to a large star tipped pastry bad.
8. -Twist the open end of the pastry bag to force the frosting to the tip.
9. -Frost the cupcakes working from the outside edge to the center of the cupcake.