Vegan Red Velvet Cupcakes

1. Preheat oven to 350 F and line a 12-count muffin pan with cupcake liners.
2. Put almond milk in a large bowl and set to the side.
3. Sift the flour, sugar, cocoa, baking powder, baking soda and salt into a separate large bowl and mix.
4. Add the oil, food coloring, vanilla extract and almond extract to the almond milk. Whisk well to combine. Gently fold wet ingredients into the dry ingredients, mixing until the large clumps disappear.
5. Fill cupcake liners about two-thirds of the way full, as these cupcakes tend to rise fairly high. Place in hot oven and bake for 18 to 20 minutes. Depending on your oven, this could either take 18 or the full 20. Mine requires closer to 20.
6. Remove from oven and allow the cupcakes to cool for a few minutes before transferring to a cooling rack to cool completely.