Long Distance Baking Project #2

February is almost over! I can hardly believe it!

This month was Amber's month to choose. She chose Red Velvet Cupcakes with Cream Cheese icing! The recipe came from another baker at heart, Angela Bennett. I LOVE that Angela has been participating in our baking adventure. She lives in Louisville and Amber gets to spend lots of time with Angela and her family. Strangely I have known of Angela for many years as her dad was one of my professors at Lincoln Christian College. He was also my home church's interim minister until her brother Scott came to be our Senior Minister. It's a small world, huh?

Disclaimer: I did not read the recipe completely before I purchased the food coloring!! I bought a bottle of red food coloring, however I bought the .25 oz bottle, not the 1 oz. bottle. Oops! Good thing the food coloring doesn't affect the taste, as these cupcakes are divine!

February's Recipe:
Red Velvet Cupcakes
2 1/2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup softened butter
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 oz.) McCormick Red Food Color
2 tsp pure vanilla extract

Cream Cheese Frosting
1 pkg (8 oz) softened cream cheese
2 sticks softened salted butter
2 tsp. vanilla
2 lbs powdered sugard


1) Preheat oven to 350. Line cupcake tin with liners.
In a medium bowl, combine flour, cocoa, baking soda, and salt.

2) Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and
fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color, and
vanilla.

3) Gradually beat in flour mixture on low speed just until blended.

4) Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. Bake in preheated oven 20 to 25 minutes.
Cool in pans 5 minutes. Remove from pans; cool completely.

5) Meanwhile, prepare frosting.
In a medium bowl beat butter and cream cheese on medium speed until combined. Gradually add the sugar. Beat first 3 ingredients until smooth. Gradually beat in powdered sugar. If frosting is too stiff, add 1 tbsp water at a time until desired consistency.

6) Spread or pipe on frosting.

Makes 30 regular size cupcakes













Amber's Name: Red Velvet Crush Cupcakes

Sara's Name: Flirting with Red Velvet Cupcakes or Slightly Interested in Red Velvet Cupcakes