Red Velvet Cupcakes

• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 bottle (1 ounce) McCormick(R) Red Food Color
• 2 teaspoons McCormick(R) Pure Vanilla Extract
• Vanilla Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350u0b0 F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. 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. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 to 25 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.
4. Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick(R) Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.
5. Calories: 272
6. Fat: 12 g
7. Carbohydrates: 38 g
8. Cholesterol: 63 mg
9. Sodium: 178 mg
10. Fiber: 1 g
11. Protein: 3 g

flour, cocoa, baking soda, salt, butter, sugar, eggs, sour cream, milk, red food color, vanilla, vanilla cream cheese frosting

Taken from www.myrecipes.com/recipe/red-velvet-cupcakes-9 (may not work)