I found this recipe in the February 2013 issue of Good Housekeeping magazine. I’ve also seen it in several other magazines. It’s included in an advertisement for McCormick Pure Vanilla Extract.
Anybody else love red velvet cake and cupcakes? Yeah. I thought so. Just don’t wait around until another Valentine’s Day or Christmas. Go ahead. Indulge.
McCormick Red Velvet Cupcakes
2 ½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
½ cup milk
1 bottle (1 oz.) McCormick Red Food Color
2 teaspoons McCormick Pure Vanilla Extract
Vanilla Cream Cheese Frosting
Mix flour, cocoa powder, baking soda and salt. Set aside.
Beat butter and sugar with electric mixer on medium speed for 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. Spoon into paper-lined muffin cups, filling each cup 1/3 full.
Bake in preheated 350 degrees oven 20 to 25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with Vanilla Cream Cheese Frosting.
Makes 30 cupcakes.
Vanilla Cream Cheese Frosting
1 package (8 oz.) cream cheese, softened4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick Pure Vanilla Extract
1 box (16 oz.) confectioners’ sugar
Beat cream cheese, butter, sour cream and vanilla extract until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
