Red Velvet Cupcakes

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?!

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Red Velvet Cupcakes

adapted from McCormick

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 red food coloring
• 2 teaspoons vanilla

For the frosting:

• 1 cup 2 sticks butter, softened
• 1 brick 8 ounces cream cheese, softened
• 1 teaspoon vanilla
• 4 cups powdered sugar

Instructions

1. Preheat oven to 350F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. 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.
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.
4. 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.

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