I decided to bake some more red velvet cupcakes. I used a recipe that doesn't require cake flour or buttermilk, but used sour cream instead. (Cake flour & buttermilk aren't cheap!).
1 1/4 cups flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, softened
1 cup sugar
1/2 cup sour cream
1/4 cup milk
1 tablespoon red food coloring
1 teaspoon vanilla extract
Vanilla Cream Cheese Frosting, recipe follows
1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. (No sifting necessary)
2. 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 paper-lined muffin cups, filling each cup two-thirds full.
3. Bake 20 to 25 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 4 ounces cream cheese, softened, 1/4 stick butter, softened, 1 tablespoon sour cream and 1 teaspoon vanilla extract in large bowl until light and fluffy. Gradually beat in 1 cup confectioners' sugar until smooth.
THE VERDICT: I like the frosting! I always like the frosting.
The cake was good, too. Lighter than Red Velvet 2 and tastier than Red Velvet 1. No more searching for red velvet recipes is necessary. If you want a fast, easy to make and tasty red velvet cupcake.... use this one. But that doesn't stop MY QUEST to test recipes.
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