This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Red Velvet Cupcakes
www.mccormick.com
2½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
½ cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting (recipe follows)
Preheat oven to 350°. 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 ⅔ 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 Vanilla Cream Cheese Frosting.
Makes 30 cupcakes.
MF&L Staff at Maine Food & Lifestyle magazine.
I made Red Velvet cake and replaced the red food coloring with one juiced beet and it turned out amazing without the artificial red coloring. It’s way better for your health!! There are people and I am one of them that is very sensitive to artificial color and flavor. I was happy to see that this recipe uses natural vanilla extract!
Posted by: Adam Godfrey | December 13, 2009 at 5:16 PM
Very good cupcakes!! red velvet is my all time favorite! there is a cafe in my neighborhood that makes the lightest fluffiest cupcakes ever, i’m trying to compete cuz my boyfriend raves about them.
Thanks for sharing
Posted by: Technology | December 14, 2009 at 5:59 AM