Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons red gel paste food coloring (see Cook's note)
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream, at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- Red, pink and white miniature nonpareils, for sprinkling
Preparation
Step 1
Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners
In a medium bowl, sift together the flour, cocoa powder and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Occasionally turn off mixer and scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, add the eggs, 1 at a time, and mix until incorporated after each addition. Add the food coloring and vanilla and mix well.
With the mixer on low, alternately add the flour mixture and sour cream in 3 additions, beginning and ending with the flour, waiting until each addition is well incorporated before adding the next. In a small bowl, combine the vinegar and soda, and once fizzing has stopped, add to the batter and mix well.
Divide the batter evenly in the tin, filling each liner about 3/4 full. Bake until cupcakes are set and spring back when touched, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.