The cupcake recipe was taken from http://www.allrecipes.com, or just purchase the easy to bake red velvet cake from your local store and substitute the cake baking pan to cupcake pan. 🙂 That’s exactly what I would have done if I didn’t have the extra time….Personally, I would prefer the Duncan Heins brand. Also to ensure that the cake comes out moist, when baking add a pan with water and place it on the bottom oven rack.
Can you tell? I’m not good at baking. I forget the most basic stuff, such as over filling the cupcake pan that the batter overflows.
Ingredients: 1-1/2 cups flour, 1/4 cup and 2 teaspoons unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup and 1 tablespoon and 2 teaspoons butter, softened, 1 cup and 3 tablespoons sugar, 2-1/2 eggs, 1/2 cup and 1 tablespoon and 2 teaspoons sour cream, 1/4 cup and 2 teaspoons milk, 5/8 (1 ounce) bottle McCormick® Red Food Color, 1-1/4 teaspoons Pure Vanilla Extract