Red-Velvet-Cupcakes
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Red Velvet Cupcakes

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Makes: 30 servings
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All You Need

  • 2 1/2 cups (625 mL) flour
  • 1/2 cup (125 mL) unsweetened cocoa powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) butter, softened
  • 2 cups (500 mL) granulated sugar
  • 4 eggs
  • 1 cup (250 mL) sour cream
  • 1/2 cup (125 mL) milk
  • 1 bottle (28 mL) Club House Red Food Colour
  • 2 tsps (10 mL) Club House Pure Vanilla Extract
  • Recipe for Vanilla Cream Cheese Frosting
  • 1 package (250 g) cream cheese, softened
  • 1/4 cup (62 1/2 mL) butter, softened
  • 2 tbsp (30 mL) sour cream
  • 2 tsps (10 mL) Club House Pure Vanilla Extract
  • 2 cups (500 mL) icing sugar

Instructions

  1. Preheat oven to 350°F (180°C). For the cupcakes, mix flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.

  2. Beat butter and granulated 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 colour 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.

  3. 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.

  4. For the frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in icing sugar until smooth. Frost cooled cupcakes with frosting.

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