Red Velvet cupcakes seem to be popping up everywhere, so I just had to make a batch. And…I humbly confess, they’re darn good!
Below is the recipe I used, however, I think I should have made fewer cupcakes as mine did not rise to the top. Did I overbeat or was there not enough batter for 30 cupcakes??? Who knows. I also used less food coloring, just because the entire bottle seemed like overkill.
Nonetheless, the cupcakes taste great even if they didn’t rise over the sides of the paper cups.
Red Velvet Cupcakes
— Makes 30 or so cupcakes
Ingredients
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 bottle (1 oz) red food coloring
- 2 teaspoons pure vanilla extract
Directions
- Mix flour, cocoa, baking soda and salt. Set aside.
- Beat butter and sugar in large dowl with electric mixer on medium speed 5 minutes or until light and fluffy.
- Beat in eggs, one at a time.
- Mix in sour cream, milk, food color and vanilla.
- Gradually beat in the flour mixture on low speed unti blended. Do not over beat.
- Spoon batter into 30 paper lined muffin cups filling each 2/3 full.
- Bake in preheated 350 degree oven for 20-25 minutes or until toothpick comes out clean.
- Cool in pans on wire rack for 5 minutes.
- Remove from pans; cool completely and frost.
Cream Cheese Frosting
Beat 1 8 oz. package of cream cheese, softened, 1/4 cup or 1/2 stick butter, softened, 2 tablespoons sour cream and 2 teaspoons pure vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box (16 oz) confectioner’s sugar until smooth. Frost cooled cupcakes.
