Anna Weicht

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Classic Red Velvet Cupcakes

February 9, 2017

This recipe comes with a warning - if you make these delicious cupcakes, you may eat them all!  These cupcakes are rich and moist.  They also have a classic red velvet taste that people love.  The half cup of cocoa powder adds the right amount of chocolate balance in this recipe.  This recipe makes 24 to 30 cupcakes.  I usually do 24 as the cupcakes are bigger (so more bites in every one).  I also adapted this recipe from McCormick Holiday.  I made a minor change in their recipe and (I hope) improved on an already classic recipe.

 

Even though the cake scores high in yumminess, the frosting is what truly pushes these cupcakes from great to extraordinary!  It tastes so good that to describe it is often beyond words (especially when you have a mouthful of cupcake).  These cupcakes are an amazing Valentine's Day treat or great for making any occasion even more special.  The most challenging thing about these cupcakes will be trying to stop at eating one (or two)!

Bon Appetit!

 

Cake Ingredients:

2 and 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 (1 ounce) bottle of red food color

2 teaspoons vanilla extract

 

 Vanilla Cream Cheese Frosting:

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

2 tablespoons sourcream

2 teaspoons vanilla extract

1 (16 ounce) box confectioners' sugar

Red sugar crystals (optional)

 

Cupcake Directions:

Preheat oven to 350 degrees Fahrenheit.  Mix the flour, cocoa powder, baking soda, and salt in medium bowl with a wire whisk.  Set aside the mixture. Beat the butter and sugar in large bowl with electric mixer on medium speed 3 to 5 minutes (or until light and fluffy).  Beat in the eggs - one at a time.  Mix in the sour cream, milk, red food color, and vanilla.  Gradually, beat in the flour mixture on low speed until just blended.  Do not overbeat!  Spoon the batter into 24 to 30 paper-lined muffin cups.  Fill each cup two-thirds full.  Bake 20 minutes or until a toothpick inserted into the cupcake comes out clean.  Cool in the pans on a wire rack for 5 minutes.  Remove the cupcakes from the pans, and then cool completely.  Frost with Vanilla Cream Cheese Frosting.

 

Frosting Directions:

Beat the cream cheese, softened butter, sour cream, and vanilla extract in a large bowl until light and fluffy.  Gradually, beat in the confectioners' sugar (also called powdered sugar) until smooth. If desired, you may sprinkle with red sugar crystals.

(edited by Anna Weicht)

 

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