Preheat your oven to 350 degrees.
Line your cupcake tin with paper liners.
Sift your flour, cocoa, baking soda, and salt all in one in a small mixing bowl, set to the side.
In a separate bowl using a mixer, beat the butter, shortening, and sugar until it is creamy on medium speed for 2 minutes.
Add the egg white, vanilla, red velvet extract, and red gel food coloring to the mixing bowl.
Mix until well combined.
Add the flour and milk; mix until completely combined.
Add batter into the lined cupcake tins until two-thirds filled.
Bake your cupcakes at 350 degrees for 20-22 minutes.
Cool for 10 minutes in the tins.
Remove from cupcake pan to a wire rack and cool for 30 minutes.