Wednesday, February 8, 2012

Red Velvet Cupcakes

I've never made red velvet cupcakes nor do I usually choose them when given the option at a bakery, but my little girl really wanted me to make some (presumably because they are red). So, I looked around the web, flipped through some cook books and decided on this recipe from McCormick's. 

The cupcakes came out soft and perfectly moist. They had just the right amount of cocoa flavor that paired really well with the cream cheese frosting. My whole family really enjoyed these and I would make them again. They would be super cute for Valentines! Especially in mini sizes.
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Red Velvet Cupcakes
Makes 30 Regular Cupcakes

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 ounce) McCormick® Red Food Color
2 teaspoons Vanilla Extract
Vanilla Cream Cheese Frosting (recipe follows)

Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

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 30 paper-lined muffin cups, filling each cup 2/3 full.
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: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

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