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“A red velvet cupcake makes the heart young again and wipes out the years.”

One of my FAVORITES!

Ingredients – 24 cupcakes

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 (1 ounce) bottle Red Food Color
  • 2 teaspoons Vanilla Extract

Cream Cheese Frosting

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons Vanilla Extract
  • 1 (16 ounce) box confectioners’ sugar

Preparation

  1. Preheat oven to 350 degrees 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. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  4. Bake 20 to 25 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 slightly melted Cream Cheese Frosting.
  5. Keep one cupcake aside, crumble and sprinkle on top.

Cream Cheese Frosting

  1. Beat cream cheese, softened, butter, sour cream and Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

JKM

 

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