Red velvet cupcakes

Molly Snyder

For cake

2 ½ cups cake flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1 cup butter

2 ¼ cups sugar

4 eggs

1 cup sour cream

1 cup buttermilk

1 bottle red food colouring

2 ½ tsp vanilla

For icing

1 pkg cream cheese

¼ cup butter, softened

2 tbspn sour cream

2 tsp vanilla

1 pkg 16 oz powdered sugar

For Cake

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in 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, buttermilk, 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 ⅔ full.

Bake 15 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

For icing

Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

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