This might almost be more of a really decadent chocolate cupcake instead of specifically red velvet, but regardless of the subtleties of taste, it's been fantastic as both a cake and cupcake; moist, and full of flavor. However, due to the amount of chocolate, it DOES get very dark, especially if you use 70% like I usually do. That's why I prefer the gel food coloring, which is even more intense than pouring whole bottles of liquid food coloring in.
- 2 1/2 cups cake flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1.5 cups sugar
- 4 eggs
- 1 cup sour cream
- 1 1/2 cup buttermilk
- a few drops of red gel food coloring
- 1 tsp vanilla paste
- vanilla cream cheese frosting
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- 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, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 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.
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