Red Velvet Cupcakes

Hazel Smith's Hot Dish Recipe of the Week

Red Velvet Cupcakes

With New Year’s having come and gone, these are great for Valentine’s Day.

2 1/2 cups plain flour
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter (room temperature)
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle red food coloring
2 teaspoons vanilla

Preheat oven to 350°.

Mix flour, cocoa, baking powder and salt. Set aside. Beat butter and sugar with mixer until light and fluffy. Beat in eggs one at a time. Mix in sour cream, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed until blended. Pour batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake cupcakes in preheated oven for 20-25 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool.

Vanilla Cream Cheese Frosting

8 ounces cream cheese (room temperature)
1/2 stick butter (room temperature)
2 tablespoons sour cream
2 tablespoons vanilla
1 pound sifted confectioner’s sugar

Beat cream cheese, butter, sour cream and vanilla until light and fluffy. Gradually beat in sifted confectioner’s sugar until smooth. Spread on cooled cupcakes.