Copycat Sprinkles Red Velvet Cupcake Recipe |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Makes 24 large, or 30 medium cupcakes. I got this recipe from . Ingredients:
2 1/4 cups flour |
1/2 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter, softened |
2 1/4 cups sugar |
4 eggs |
1 cup sour cream |
1/2 cup buttermilk (or milk with 2 teaspoons lemon juice) |
1 ounce red food coloring (optional) |
4 teaspoons pure vanilla extract |
Directions:
1. Preheat oven to 350 degrees F.
2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
3. 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, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
4. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
5. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean.
6. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely.
7. I use the Vanilla Buttercream Frosting (From Sprinkles Cupcakes) recipe (Vanilla Buttercream Frosting (From Sprinkles Cupcakes)) with these cupcakes and my family loves them.
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