Red Velvet Cupcakes

Meg found a recipe for Red Velvet Cupcakes and wanted to make them happen.

Her first thought was to ask me if i wanted to make them with her….

Bless her heart for thinking of me as a baker. But I really wanted to conquer a cake recipe from scratch since all my other failed attempts and who doesn’t love a girls night in BAKING! Meg came through with half of the ingredients and a recipe. I came through with Pizza and the gear. Pizza, Beer, and Cupcakes… oh and Girl Talk about Boys. Good times.

Despite all the chatting, we managed to measure and mix accordingly. Our only foul-up was not getting enough red food coloring.

I fret because I added a capful of vinegar to increase the redness… saw that on Throw Down…but sadly it didnt work.

I filled 24 cupcakes 2/3 full and baked them. And set them to bake for 22 mins while Meg whipped up the Cream Cheese Frosting.

I put the frosting in the fridge while the cupcakes cooled.

Peep our BURGUNDY velvet cupcakes!

Meg did the frosting (and the dishes!)

and for quality assurance, i took the photos

and the tasting…

Not bad! More chocolatey than red velvety. But definitely not a fail! I think next time we will go for more red food coloring. :0)

Red Velvet Cupcakes (makes 36) adapted from the McCormick website

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 Extract

DIRECTIONS

1. Preheat oven to 350°F. 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. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners’ sugar until smooth.