Red Velvet Cupcakes

Servings 30

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Prep Time: PREP 20 mins COOK 20 mins READY IN 40 mins
Cook Time: 20 mins

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." --- McCormick® Holiday

Author: McCormick® Holiday


*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 *
*1 (1-ounce) bottle mccormick® red food color *
*2 teaspoons mccormick® pure vanilla extract *
**
*vanilla cream cheese frosting: *
*1 (8-ounce) package cream cheese, softened *
*1/4 cup butter, softened *
*2 tablespoons sour cream *
*2 teaspoons mccormick® pure vanilla extract *
*1 (16-ounce) box confectioners' sugar *

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Yield: Makes 30

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

<http://allrecipes.com/recipe/red-velvet-cupcakes-3/detail.aspx>

-- 



*Ginny Butterfield
Cranberry Twp, PA


*


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