Red Velvet Cupcake

No, Valentines Day is not only for adults but for kids too! Or at least in our home it is. Every Valentines Day, my husband and I would go out into the yard and have a small V-Day picnic with the kids. Yes, a far cry from romantic dinners and long walks after, but this is our reality now, and we’re happy with it.

So anyway, kids being kids, I needed something to get their interest and not make them run back inside the house and play with their Xbox. So just like their father, I bribe them with food.

And this Valentine’s week, I plan to create a simple but yummy Red velvet Cupcake for my two kids,and.... the old kid.

The only concern I have is the fighting that might ensue over who gets the most cupcakes. No, not between the kids, but between their father and them.

Your Ingredients

1/2 cup of unsweetened cocoa powder
2 1/2 cups of flour
1 tsp of baking soda
1/2 tsp of salt
1 cup of softened butter
2 cups of sugar
4 eggs
1 cup of sour cream
1/2 cup milk
1 (1 ounce) bottle of red food coloring
2 tsp of vanilla extract

Vanilla Cream Cheese Frosting:
1 (8 ounce) package of softened cream cheese
1/4 cup of softened butter
2 tbsp of sour cream
2 tsp of vanilla extract
1 (16 ounce) box of confectioners' sugar

How to make your Red Velvet Cupcake

First you need to preheat your oven to 350°F.

You then start mixing your baking soda, cocoa powder and salt in a bowl. Once done, set it aside for later.

Now get another bowl and beat your sugar and butter using an electric mixer. Mix for 5 minutes on medium until the mixture becomes light and fluffy.

Once done, start beating in your eggs into the mixture one at a time.

Also add in your sour cream, milk, food coloring and vanilla.

Put your mixer on low and slowly add in your flour mixture you made earlier until it is blended.

Now spoon in your mixture, 2/3 full, into muffin cups. Bake for 20 minutes.

Once done, allow them to cool for 5 minutes before removing from their pans.

Now for your vanilla cream cheese frosting:

Get a large bowl and beat your sour cream, butter, cream cheese and vanilla extract until it becomes light and fluffy.

Slowly beat in the confectioners' sugar until the mixture becomes smooth.

Top your cooled down cakes with the frosting.