Red velvet cupcakes with cream cheese icing

0 likes 0 comments Recipe by Bobby Keillor

Ingredients for 30 Cupcakes

For the Cupcakes

2 1/2 Cups Flour
1/2 Cup Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Butter, softened
2 Cups Sugar
4 Eggs
1 Cup of Sour Cream
1/2 Cup Buttermilk
1 28ml bottle (or 2 TBSP) Red Food Colouring
2 tsp Vanilla

For the Icing
1 8oz (250g) Package of Cream Cheese, softened
1/4 Cup Butter, softened
2 TBSP Sour Cream
2 tsp Vanilla
16 oz Icing Sugar

40 min · Easy

Directions

1. For the Cupcakes:
Preheat oven to 350 degrees.
Mix flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed for 5 minutes or until light & fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food colouring and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.

2. Spoon batter into 30 paper-lined muffin cups, filling each cup approx. 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pans and let cool completely before you ice them.

4. For the Frosting:
Beat cream cheese, softened butter, sour cream and vanilla in large bowl (or mixer) until light and fluffy. Gradually beat in the icing sugar until smooth.

desserts August 20, 2020 18:57