Have you walked by the grocery store’s bakery isle and just contemplated life over those frosted cookies or red velvet cupcakes? Don’t worry, I think we’re all a little guilty. I was wondering what made them so special and as far as the cupcakes go, I think I’ve figured it out. They have a secret frosting stash in the middle of the cupcake! We made our own copycat recipe for our Galentine’s Day brunch, and boy were they good!
- 2 1/2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 2 teaspoons pure vanilla extract
- Red food coloring
- Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl and then 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, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended, being careful not to overbeat.
- Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
- Then place a dollop of icing in the middle of each cup. It's ok if it sinks or spreads. It's going to be gooey anyway!
- 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 cream cheese frosting.
- Add on sprinkles, if you wish. Enjoy!
Photos by Harrison Albert