Red Velvet Cupcakes

Ingredients:

2 1/2 cups (310 g) flour
1/2 cup (45 g) unsweetened cocoa powder
1 teaspoon (5 g) baking soda
1/2 teaspoon (3 g) salt
1 cup (225 g) butter, softened
2 cups (400 g) sugar
4 eggs
1 cup (230 g) sour cream
1/2 cup (120 ml) milk

Vanilla Cream Cheese Frosting

1 (8 ounce) (224 g) package cream cheese, softened
1/4 cup (55 g) butter, softened
2 tablespoons (30 g) sour cream
2 teaspoons (10 ml)  Pure Vanilla Extract( i used McCormick)

1 (16 ounce / 450 g) box confectioners’ sugar
 

Directions:

Preheat oven to 350 degrees F (175 °C). 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 over beat. 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 cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

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