Today is a big day for Alabama. Our team has finally gone all the way and tonight we’re going to show Colt McCoy why he didn’t win the Heisman. ;) In honor of the Crimson Tide, I decided we needed some crimson cupcakes to enjoy during the game.
I think I’ve only had red velvet cake once in my life and it was years ago. I’ve made it a handful of times for other people (which is why I never have red food coloring) but for some reason I’ve never found it very appealing. These cupcakes have changed my mind completely. They’re moist and chocolate-y but not overly so.
Now who’s ready for the game?!
adapted from McCormick
- Preheat oven to 350F. 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.
- For cream cheese frosting, use an electric mixer to beat butter and cream cheese until smooth. Beat in vanilla and start adding powdered sugar a little at a time until you reach the desired consistency. Don't feel like you need to use all 4 cups of the sugar. Frost and decorate cupcakes however you wish.