Red Velvet Cupcakes

I'm a big fan of cupcakes...Surely I've mentioned that before? But they must be moist and the frosting must be something I would be willing to eat right off the spoon...(aka homemade!) That combination makes for a melt-in-your mouth experience and this red-velvet recipe does not disappoint. Oh-and anything that can be made in "mini" is even better because then the calories don't count...;) These were made for a baby shower.

Red Velvet Cupcakes

(adapted from McCormick)

• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 (1 oz) bottle red food coloring
• 2 teaspoons vanilla

1. Preheat oven to 350. Mix flour, cocoa, soda, and salt in medium bowl. Set aside.

2. Cream butter and sugar with electric mixer until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food coloring, and vanilla. Gradually stir in dry ingredients just until blended. (Do not overbeat!) Spoon batter into muffin cups about 2/3 full. (Recipe yields about 30 regular size cupcakes. So, I usually make several batches of mini ones and then about 12-24 regular ones.)

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• 3. Bake 20-25 minutes (10 minutes for minis) or until toothpick comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pans and cool completely. Frost with cream cheese frosting.
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• • • Cream Cheese Frosting:

• 1 (8 oz) package cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons sour cream
• 2 teaspoons vanilla
• 4 cups powdered sugar

Beat cream cheese, butter, sour cream and vanilla until light and fluffy. Gradually stir in powdered sugar until smooth.