Preheat the oven to 350, and line four cups in a muffin pan with paper liners.

First, make the cupcakes: In a medium bowl, beat with an electric mixer the butter, sugar, vanilla and almond extract. Beat until light and fluffy, at least 30 seconds.

Add the egg white and beat until combined.

Next, beat in the sour cream.

Finally, sprinkle the flour, baking powder and salt evenly over the batter, and then beat until just combined.

Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.

Let the cupcakes cool.

To make the frosting: beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of the cream and the almond extract. Beat until very light and fluffy, about 1-2 minutes. Add more cream, if necessary. Finally, add the food coloring, if using.

Scrape the frosting into a piping bag fitting with a large star tip. To make this shape, place the tip perpendicular to the cupcake, and squeeze with even pressure until a mound of frosting forms that begins to collapse onto itself.

Place a Ruby Cacao Truffle on top of each cupcake and serve.