Red Velvet Cupcake
Ingredients:
Cupcakes:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar
Directions
1. Preheat oven to 350 degrees F. Mix flour, cocoa powder,
baking soda and salt in medium bowl. Set
aside.
2. 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 2/3
full.
3. 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.
4.
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream
and McCormick®Pure Vanilla Extract in large bowl until light and fluffy.
Gradually beat in confectioners' sugar until smooth
Cupcakes:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar
Directions
1. Preheat oven to 350 degrees F. Mix flour, cocoa powder,
baking soda and salt in medium bowl. Set
aside.
2. 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 2/3
full.
3. 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.
4.
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream
and McCormick®Pure Vanilla Extract in large bowl until light and fluffy.
Gradually beat in confectioners' sugar until smooth
Notes/Tips:
*Makes 30 |