Red Velvet Cupcakes

By Foodiewife

Ingredients

• Dry ingredients:
• 3 1/2 T. cocoa powder (unsweetened)
• 2 cups cake flour
• 1 1/2 cups all purpose flour
• 1 tsp. salt
• 1 tsp. soda
• 2 tsp. almond extract
• Wet ingredients:
• 2 sticks butter
• 2 cups sugar
• 2 eggs room temperature
• 1/4 cup red food coloring
• 1 cup sour cream room temperature (full fat)
• 1 cup heavy cream room temperature
• 1 Tablespoon white vinegar
• Frosting:
• 2 sticks butter
• 16 oz. cream cheese
• 2 cups powdered sugar
• 1 teaspoon almond extract
• pinch salt
• Ganache:
• 1 cup semi-sweet chocolate
• 1/2 cup heavy cream

Details

Adapted from soapmomskitchen.com

Preparation

Step 1

Sift dry ingredients on parchment or wax paper

In mixer blend all wet ingredients except sour cream, heavy cream and vinegar put in separate mixing bowl and blend. In mixer add butter, coloring, sugar,eggs and beat until white and fluffy. Slowly add 1/3 of sour cream mixture and alternate with flour mixture in 3 separate application. Bake at 350 degrees about 20-25 minutes until the top springs back when touched. Do not overbake or you will dry out your cupcakes.

I use large muffin tin and line it with large paper cupcake liners. Makes 12 jumbo or 24 regular.