Preheat your oven to 350
Mix the dry ingredients together in a bowl and set aside.
Cream the butter together with the sugar in a stand mixer until smooth.
Add the food coloring and then the eggs, one at a time, mixing between each addition.
Beat in the vanilla or almond extract.
Divide the dry ingredients into three parts and add one at a time, alternating with the buttermilk and mixing between each addition until you have added all of both ingredients.
Add the batter into 12 cupcake tins, previously prepared with liners, and bake for 15 minutes, or until a toothpick comes out clean.