Red Velvet Cupcake with Cream Cheese Frosting


Red Velvet Cupcake Mix:


   2 1/2 cups all-purpose 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

   red food coloring

   2 teaspoons pure vanilla extract


   Step 1: In a medium sized bowl, mix flour, cocoa powder, baking soda, and salt. Make a well into the center of the bowl.

   Step 2: In the same bowl, add butter, sugar, eggs, sour cream, milk, food coloring and pure vanilla extract.

   Step 3: Mix until the batter is smooth and uniform. Add any extra food coloring necessary to make it lighter or darker.

   Step 4: Take a cupcake tin and fill it with cupcake papers. Fill with batter about two thirds full.  You can also put the batter into a piping bag and pipe it into the cupcake papers.


Vanilla Cream Cheese Frosting:


   8 ounce package cream cheese, softened

   1/4 cup butter, softened

   2 tablespoons sour cream

   2 teaspoons pure vanilla extract

   16 ounce confectioners’ sugar


   Step 1: In a medium sized bowl, mix powdered sugar, softened butter, cream cheese, sour cream and vanilla extract.

   Step 2: (not shown in video) Let the cupcakes cool for 15-20 minutes then frost with the frosting.

   Bakers notes: I found it easier to use an electric mixer to completely blend the frosting. It incorporates all of the cream cheese and powdered sugar together, making it more uniform.

This recipe makes 18-20 standard cupcakes.