When it comes to sweets, I’m a purist. Give me plain milk chocolate over a chocolate chip cookie-stuffed, bacon-topped chocolate donut any day. There is something elegant about simplicity, whether it’s fresh berries topped with dense whipped cream in the summer or a batch of red velvet cupcakes.
Red velvet is distinctive in its looks and a top contender for a lot of people in the favorite cupcake category. These red velvet cupcakes are easy to whip up for a get together or to have on hand next time your girlfriends come over for a Bravo marathon. Top them off with a cream cheese frosting that’s just as tasty as the red velvet cupcake itself (maybe even tastier). I like to spike the frosting with fresh vanilla bean or sometimes, International Delight Sweet Cream Coffee Creamer for a slightly unique taste.
Red Velvet Cupcakes- 2½ cups flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- ½ cup milk
- 1 (1 ounce) bottle red food coloring
- 2 teaspoons vanilla extract
Vanilla Cream Cheese Frosting:- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 2 tablespoons International Delight French Vanilla Coffee Creamer
- 2 teaspoons vanilla extract
- 1 (16 ounce) box confectioners' sugar
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Combine butter and sugar in the bowl of a stand mixer or in a large bowl with an electric hand mixer on medium speed for five minutes or until light and fluffy.
- Beat in eggs, one at a time. Add sour cream, milk, food coloring and vanilla extract.
- Gradually beat in flour mixture on low speed until just blended, careful not to overheat. Spoon batter into 30 paper-lined muffin cups, filling each cup ⅔ full.
- Bake 20 minutes or until a toothpick into the center of each cupcake comes out clean. Cool in pans on a wire rack for at least five minutes, then remove from pans. Frost once cupcakes have cooled completely.
- Make the Frosting: Beat cream cheese, softened, butter, coffee creamer and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Place frosting into a pastry bag and pipe frosting onto cupcakes as desired. If you prefer a more rustic cupcake, you can frost with a spatula, too.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
