Red Velvet (Silk Stocking Inn #1) (9 page)

Coming soon from Silk Stocking Inn:

Salted Caramel

Red Velvet Cupcakes

Printable recipe card

Ingredients:

Cake

•1 cup all-purpose flour

•⅓ cup cocoa powder   (unsweetened)

•¾ tsp baking soda

•½ tsp salt

•2 eggs

•¼ cup + 2 Tbsp sour cream

•⅓ cup milk

•½ cup butter

•⅔ cup granulated sugar

•1½ tsp vanilla

•1½ tsp red food coloring

Frosting:

•6oz cream cheese (softened)

•½ cup butter

•1 tsp vanilla

•¼ tsp salt

•1½ cup powdered sugar

•2 Tbsp milk

Yields 12 cupcakes.

Directions

1. Preheat oven to 325°F. Prepare muffin pan with paper muffin cups.

2. In a medium bowl, stir together dry ingredients: flour, cocoa powder, baking soda and salt.

3. In a separate bowl whisk wet cake ingredients: eggs, sour cream and milk together.

4. In a large bowl cream together ½ c butter, ⅔ c granulated sugar, 1 ½ tsp vanilla and red food color.

5. Add half of the dry mixture and half of the wet mixture to the large bowl and mix to combine.

6. Add remaining dry and wet mixture to the large bowl and mix just until combined.

7. Spoon batter into muffin cups until ⅔ full.

8. Bake for 18-20 minutes, until toothpick comes out clean.

9. Prepare frosting. With an electric mixer, cream ½c butter and cream cheese. Add 1 tsp vanilla and slowly add the powdered sugar. mix until a thick “frosting” forms. Add 2 Tbsp milk and mix again until the frosting is shiny and well combined.

10. Wait for cupcakes to cool completely before frosting.

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