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Cupcakes

Red Velvet Cupcakes

kristina beiler Recipe shared by:
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This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

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Ingredients

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 bottle (1 ounce) McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Vanilla Cream Cheese Frosting (recipe follows)

Baking Instructions

  1. 1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. 2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy.
  3. Beat in eggs, one at a time.
  4. Mix in sour cream, milk, food color and vanilla
  5. . Gradually beat in flour mixture on low speed until just blended.
  6. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  7. 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.

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Tips

butter for oil in a recipe

butter for oil in a recipe

substitute real butter without salt instead of the oil you will get a richer taste even though you will raise the caloric level up in the sacrifice...allow the butter to soften at room temperature


the brown brownie

the brown brownie

If the brownie is not brown the brownie is bad because the brownie has be broun





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