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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

substitute

substitute

I always use sour cream in my cake mix, rid of sweetners and soften batters


packing cupcakes for lunch boxes

packing cupcakes for lunch boxes

next time you want to pack a cupcake into your husband's or children's lunch but are afraid the icing will melt,slide,smash,or stick to the wrapper try this. bake cup cakes as directed and let cool,then split the cupcakes in HALF and ice them in between the layers.....now your cupcakes can be wrapped with simple cling wrap and no mess no stick ,and no staleness





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