Everyone loves cupcakes and you really can’t go wrong with Red Velvet with some cream cheese frosting. Also, it was my dads pick for his favorite sweet treat! I’m so excited because this was my first batch of cupcakes from scratch that turned out perfect! The recipe is super easy, but it’s important to stick to the directions though because that’s where I went wrong before. Now grab your mixer and let’s get baking!

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To start use a medium to large bowl mix the flour, unsweetened cocoa powder, baking soda, and salt. Set the dry ingredients aside for now, you’ll use them later. In your mixer, beat 1 cup of butter and sugar for 5 minutes on medium speed. Seriously, set the timer and start measuring out your other ingredients because this step is so important to get the perfect light, fluffy texture! After 5 minutes start beating in the eggs, one at a time. Then mix in the the rest of your wet ingredients: sour cream, milk, food color, and 2 teaspoons of vanilla extract. The red food color I used was for icing and I didn’t use a whole bottle, which explains the brownish red color.

Once the wet ingredients are thoroughly mixed together, slowly add in your dry ingredients on low speed till everything is mixed together. Make sure not to add mix it for too long or too fast. The mixture turned out creamy and smooth.

 

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Before you start filling the cupcake liners, set your oven 350ºF. While the oven is heating up, go back and fill up the liners about 2/3 of the way. Bake the cupcakes for about 20 minutes or until a inserted toothpick comes out clean.

For the cream cheese frosting… beat softened cream cheese, 1/4 cup of butter, and 2 teaspoons of vanilla extract until the frosting is fluffy. Once well mixed, begin to add in the confectioners’ sugar until smooth and creamy. I recommend sifting the powdered sugar so it doesn’t come out clumpy like mine did. Then, just simply frost your cupcakes and voila! Delicious, moist, savory cupcakes!

 

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