My husband loves red velvet cake. And I'm not using the word "love" lightly. I love many things -- shoes, purses, jeans, boots, dresses, TV shows, songs, home accessories... you get the idea. My husband loves his family, football, his commercial-grade fryer and red velvet cake. That about covers it.
When this recipe for Red Velvet Cupcakes (thanks, McCormick) popped into my e-mail inbox, I know I'd found the perfect Valentine's Day treat for the hubby.
RED VELVET CUPCAKES
Prep Time: 20 minutes
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Cook Time: 20 minutes
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
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. 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. 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. Makes 30 (1 cupcake) servings.
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.
Nutritional Information Per Serving: 272 Calories, Fat 12 g, Carbohydrates 38 g, Cholesterol 63 mg, Sodium 178 mg, Fiber 1 g, Protein 3 g