Monday, November 5, 2012

Red Velvet Cupcakes

I have made these once before but I think the recipe I used was a Paula Deen recipe. This time I used the one off the McCormick website. They make great extracts! They turned out great and made plenty. I was able to send everyone home from a party with some.

Red Velvet Cupcakes from: McCormick Website
2 1/2 cup flour
1/2 cup cocoa
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of butter, softened (I used unsalted)
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle of red food coloring (I just used a big dollop of gel coloring)
2 teaspoons of vanilla

1 8 ounce package of cream cheese, softened
1/4 cup butter, softened
2 tablespoons of sour cream
2 teaspoons of vanilla
16 ounces of powdered sugar

Preheat the oven to 350 degrees. Mix the flour through the salt together. In a separate bowl, beat the butter and sugar until fluffy. Beat in the eggs one at a time. Add sour cream, milk, food coloring and vanilla. Slowly add in dry ingredients just until blended. I used my 1/4 cup ice cream scoop to fill 30 lined muffin cups. Bake for 20 minutes (until a toothpick comes out clean). Cool in pan for a few minutes, then remove and cool completely.
Make the frosting by mixing the cream cheese and butter until blended, then add the sour cream and vanilla. (the website says to mix the 1st 4 ingredients together, but this didn't work as well for me and I was mixing like crazy to get a few lumps out) Add the powdered sugar slowly. Frost your cupcakes. I used a Wilton's 1M frosting tip in a ziplock to get the swirls. I love the swirls! I was a little leery of the sour cream in the frosting. I have never heard of adding this, but the frosting was really good. I kind of wonder if it cuts the sweetness down a bit. Refrigerate the leftovers. I thought refrigerating these made them more dense and I liked that.

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