Red Velvet Cupcakes
This is the original McCormick’s Red Velvet Cake recipe, divided in half. In place of the McCormick’s Vanilla Cream Cheese Frosting, I have included my own version of cream cheese frosting. If you prefer, you can use the original Vanilla Cream Cheese Frosting on the Red Velvet Cake. This recipe makes about 16 cupcakes.
What You Need
1 1/4 cups flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cups sugar
1/2 cup sour cream
1/4 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
1 teaspoons McCormick® Pure Vanilla Extract
Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Place butter and sugar in large bowl and beat 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 16 paper-lined muffin cups, filling each cup 2/3 full.
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 Cream Cheese Frosting (recipe below).
Cream Cheese Frosting (Glen’s Version)
1/3 cup butter, softened
1 (3-ounce package) cream cheese, softened
2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla
In a small bowl, combine all frosting ingredients; beat until smooth. Frost cooled cupcakes.
Note: This is the same frosting that I use on the Pumpkin Raisin Cake on this website.
A Little Slice of Paradise