Wednesday, August 3, 2011

Red Velvet Cupcakes

2 1/4 C all purpose flour
1/2 C cocoa
1 tsp. baking powder
1/2 tsp. salt
1 C butter, softened
2 1/4 C sugar
4 eggs
1 C sour cream
1/2 C buttermilk
1 (1 oz.) bottle of red food coloring
3 tsp. vanilla extract

-Preheat oven to 350 degrees.
-Mix flour, cocoa powder, baking soda, and salt in a bowl, set aside.
-Beat butter and sugar until light and fluffy.
-Beat in eggs, one at a time.
-Mix sour cream, milk, food coloring, and vanilla.
-Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
-Spoon batter into 30 paper lined muffin tins, filling each cup about 2/3 full.
-Bake 20 to 25 minutes or until done.
-Cool pans on wire racks 5 minutes.
-Remove from pans and cool completely. Frost them.

Cream Cheese Frosting
1 (8oz.) package cream cheese, softened
1/4 C butter, softened
2 T sour cream
2 tsp. vanilla
1 (16 oz. ) box confectioners' sugar

-Beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy.
-Gradually beat in confectioners' sugar until smooth.

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