by Tess Oliver
•1½ cup powdered sugar
•2 Tbsp milk
Yields 12 cupcakes.
Directions
1. Preheat oven to 325°F. Prepare muffin pan with paper muffin cups.
2. In a medium bowl, stir together dry ingredients: flour, cocoa powder, baking soda and salt.
3. In a separate bowl whisk wet cake ingredients: eggs, sour cream and milk together.
4. In a large bowl cream together ½ c butter, ⅔ c granulated sugar, 1 ½ tsp vanilla and red food color.
5. Add half of the dry mixture and half of the wet mixture to the large bowl and mix to combine.
6. Add remaining dry and wet mixture to the large bowl and mix just until combined.
7. Spoon batter into muffin cups until ⅔ full.
8. Bake for 18-20 minutes, until toothpick comes out clean.
9. Prepare frosting. With an electric mixer, cream ½c butter and cream cheese. Add 1 tsp vanilla and slowly add the powdered sugar. mix until a thick “frosting” forms. Add 2 Tbsp milk and mix again until the frosting is shiny and well combined.
10. Wait for cupcakes to cool completely before frosting.
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