It’s a hype these days, and friends, students, and relatives would always ask me how I bake my red velvet cupcakes. It’s not the easiest recipe on hand, in fact it’s one of the hardest cupcake flavors I’ve mastered before I came to a standard one. I’ve tried and tested a couple of recipes, and this one is the best tasting (and looking) so far. Sharing this recipe for the baker in you. Feel free to try it out.
RED VELVET CUPCAKES (Yield: 30 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
- Red Food Color
- 2 teaspoons Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 2 tablespoons sour cream
- 2 teaspoons Vanilla Extract
- 2 cups confectioners’ sugar
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in a medium bowl. 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, 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.
- Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean.Cool on wire racks completely before frosting.
- Frost with Vanilla Cream Cheese Frosting.
- Top with your favorite toppers
*Vanilla Cream Cheese Frosting:
- Beat cream cheese, softened, butter, sour cream and Vanilla Extract in a large bowl until light and fluffy.
- Gradually beat in confectioners’ sugar until smooth (not grainy)
- Add toppings of your choice. (You may use sprinkles, chocolates, or drizzle some chocolate syrup)