Ingredients (for 12 cupcakes)
250 gr flour
230 gr unsalted butter, at room temperature
400 gr granulated sugar
250 ml sour cream
1250 ml milk
45 gr unsweetened cocoa powder
20 ml red food coloring
2 tsps. vanilla extract
½ tsp salt
1 tsp baking soda
For the Cream Cheese Frosting:
115 gr butter, at room temperature
230 gr cream cheese, at room temperature
500 gr powdered sugar
2 tbsps. vanilla extract
Preheat oven to 180C. Mix flour, cocoa powder, baking soda and salt in medium bowl and set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed approximately 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 paper-lined muffin cups, filling each cup ⅔ full.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pan for 5 minutes. Remove red velvet cupcakes from pans and cool completely.
To make the frosting:
Beat butter and cream cheese until blended well. Add in vanilla and mix. Gradually add in powdered sugar until you reach your preferred sweetness.
Put the frosting into a pipe and decorate your cupcakes. You can then decorate the cupcakes with small hearts to get into the Valentine’s spirit!