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Red Velvet Cupcakes
Hazel Smith's Hot Dish Recipe of the Week
Hot Dish
Hot Dish
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.
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