Red Velvet Cupcakes
- 2-1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 bottle (1 oz.) McCormick Red Food Color
- 2 tsp. McCormick Pure Vanilla Extract
Mix flour, cocoa powder, baking soda, and salt. 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, 1 at a time. Mix in sour cream, milk, food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake in preheated 350 degree F oven 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. Spread with Vanilla Cream Cheese Frosting. Makes 30 cupcakes.
VANILLA CREAM CHEESE FROSTING
Beat 1 pkg. (8 oz.) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tbsp. sour cream, and 2 tsp. McCormick Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 oz) confectioners’ sugar on medium speed until smooth.