- 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
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4 eggs
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1 cup sour cream
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1/2 cup milk
- 1 (1 ounce) bottle Red Food Color
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2 teaspoons Vanilla Extract
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-
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Vanilla Cream Cheese Frosting:
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1 (8 ounce) package cream cheese, softened
-
1/4 cup butter, softened
-
2 tablespoons sour cream
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2 teaspoons Vanilla Extract
-
1 (16 ounce) box confectioners' sugar
Directions
- Preheat oven to 350 degrees F. 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.
- Vanilla Cream Cheese
Frosting: Beat cream cheese, softened, butter, sour cream and
McCormick(R) Pure Vanilla Extract in large bowl until light and fluffy.
Gradually beat in confectioners' sugar until smooth.
Found on allrecipes. A McCormick recipe.
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