Red Velvet Cupcakes

Makes about 30

INGREDIENTS:

  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 bottle (1 ounce) Red Food Color
  • 2 teaspoons Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons Pure Vanilla Extract
  • 1 box (16 ounces) confectioners’ sugar – i used 400g snow white icing sugar

METHOD:

Cake
  1. Preheat oven to 175°C (350°F).
  2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  3. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy.
  4. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla.
  5. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  6. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting
  1. Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons Pure Vanilla Extract in large bowl until light and fluffy.
  2. Gradually beat in 1 box (16 ounces) confectioners’ sugar until smooth.
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