We had a little birthday party for my sister-in-law Rachel yesterday, and I made red velvet cupcakes for dessert. This is the first time I've used a cake decorating tip to frost cupcakes, but I'm definitely converted. During WWII beets were used to achieve the red color. I'll try that next time in honor of Dwight Schrute.
Red Velvet Cupcakes
1 cup butter
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 Tbsp vanilla extract
1 oz liquid red food coloring
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
8 oz cream cheese
1/4 cup butter
2 Tbsp sour cream
1 Tbsp vanilla extract
16+ ounces powdered sugar
Combined softened butter and sugar. Beat until fluffy--about five minutes.
Add eggs. Mix. Add sour cream and milk. Mix. Add vanilla and food coloring. Mix.
Add cocoa, baking soda, and salt. Mix.
Add flour 1/2 cup at a time and stir just until combined. Don't over-stir.
Fill muffin cups 2/3 full.
Bake at 350 degrees for 20-25 minutes. 22 minutes worked perfectly for me and 23 was a bit too much.
Cool in pan for five minutes and then remove from pan.
When cupcakes are completely cooled, make frosting.
Beat softened cream cheese, butter, and sour cream until smooth.
Add vanilla. Stir.
Add powdered sugar until the frosting is as thick as you would like. Less powdered sugar will create a runny frosting, and more will create one that holds its shape. For this recipe, I used about 20 oz.
Yield: 28 cupcakes
