Preheat oven to 175°C.
Whisk milk and vinegar together. Set aside for 10 minutes.
Sift dry ingredients into a bowl and mix together.
Add oil, food colouring, vanilla extract, and almond extract to milk mixture. Whisk to combine. Fold wet ingredients into dry.
Bake for 20 minutes or until cooked when tested.
Beat frosting ingredients together and spread on cooled cupcakes.