Recipe
Red Velvet Cupcakes (with sour cream)

INGREDIENTS:

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened – I use Land O’Lakes
• 2 1/4 cups sugar
• 4 eggs, yolks & whites separated
• 1 cup sour cream
• 1/2 cup buttermilk*
• 4 teaspoons red food coloring
• 4 teaspoons vanilla extract – I like Nielsen Massey

*Please note: You can easily substitute milk + vinegar for the buttermilk. For this recipe, pour 1/2 tablespoon (1 1/2 teaspoons) white vinegar into a 1/2-cup measuring cup. Add enough milk to fill the measuring cup. Let stand for 5 minutes, then stir.

PREPARATION:

• Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature.
• Separate egg yolks from the egg whites (keep egg whites in another bowl). Whip egg whites until frothy.

DIRECTIONS:

1. Preheat oven to 350 degrees 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 for 5 minutes or until light and fluffy. Drop egg yolks in mixing bowl, then beat.
3. Mix in sour cream, buttermilk, food coloring, and vanilla. Gradually beat in flour mixture on low speed until just blended. Add egg whites and mix until incorporated. Do not overbeat! Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full (mine was closer to 3/4 full).
4. Bake 18 to 22 minutes or until toothpick (or cake tester) inserted into cupcake comes out clean. Gently remove from oven. Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely.  Frost with Cream Cheese Frosting.

(Recipe adapted from Carrot Top Mom)

Cream Cheese Frosting:

• 8 ounce package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 cups confectioners’ sugar

PREPARATION:

• Soften cream cheese and butter by letting it stand at room temperature for 5 minutes

DIRECTIONS:

1. Using your mixer’s whisk attachment, cream together the cream cheese and butter until creamy. Replace whisk with paddle attachment. Mix in the vanilla, then gradually add the confectioners’ sugar.
2. Stick mixing bowl in freezer for 20 minutes. Using spatula, flip over frosting, then place mixing bowl in fridge for 15 minutes. Frosting will be firm enough to pipe onto cupcakes (I use Bake It Pretty’s Best Ever Cupcake Icing Kit). Note: My frosting for these cupcakes (see above photos) wasn’t quite firm yet. :p

Makes frosting for 12-14 cupcakes. Double recipe for 24 cupcakes.

I thought these cupcakes looked a little bare, so I topped ’em with shaved Lindt dark chocolate (70% cocoa).