Red Velvet Cupcakes

 Makes 24 Cupcakes

1 egg
3 egg whites
1 1/2 cups granulated sugar
1/3 cup vegetable oil
1 tsp vanilla
3 Tbsp red liquid food coloring
2 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 cup Penn Maid® Sour Cream, divided in half

12 oz or (1 1/2 blocks) cream cheese
1 stick unsalted butter
2 Tbsp Heavy Cream 2 tsp vanilla
5 1/2 cups sifted confectioner's sugar
24 red cinnamon candies (for decoration)

Preheat the oven to 350°F. Line two cupcake pans with 24 cupcake liners. In a large mixing bowl, sift together the flour, unsweetened cocoa powder, baking soda, and salt, and set aside. In the bowl of a stand mixer with a whisk attachment*, combine the egg, egg whites, granulated sugar, and vegetable oil. Whisk on high until smooth and pale yellow in color. Add in the red liquid food coloring and vanilla and whisk until fully combined. Add the flour mixture in two parts, alternating with the Penn Maid Sour Cream. Mix until combined with no lumps. Divide the batter evenly into the cupcake liners, filling each about 3/4 full. Bake the cupcakes for 12-15 minutes.

Allow all ingredients to come to room temperature before beginning. In the bowl of a stand mixer with a paddle attachment*, cream together the cream cheese and butter until smooth. Add in the Heavy Cream and continue to mix until smooth. Slowly add in the sifted confectioner’s sugar and mix until combined. Add in the vanilla extract and mix until combined. Transfer the frosting into an airtight container and refrigerate for an hour. Once the cupcakes have cooled, pipe a generous amount of frosting onto each cupcake using a pastry bag or a spoon. Top each cupcake with a cinnamon candy and serve immediately. Refrigerate any leftovers.

*If you don’t have a stand mixer, you can use a hand held mixer with a whisk attachment.


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