Red velvet cupcake recipe with Illovo Sugar
- Time: 40 mins
- Servings: 30
- Yield: 30 cupcakes
Ingredients:
- 2 ½ cups flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups Illovo sugar
- 1¼ cup butter, softened
- 4 large eggs
- 1 cup & 2tsp of sour cream
- ½ cup milk
- 1 (1 ounce) bottle Red Food Color
- 4 teaspoons Pure Vanilla Extract
- 1 (8 ounce) package cream cheese, softened
Method:
- Preheat the oven to 350°F (175°C) and line 30 muffin cups with paper liners. To make the cake batter, combine flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, followed by sour cream, milk, food coloring, and vanilla. Gradually mix in the flour mixture until just combined, avoiding overmixing. Fill muffin cups with batter, about 2/3 full.
- Bake for approximately 20 minutes or until a toothpick inserted into a cupcake comes out clean. Let cupcakes cool in the pans for 5 minutes, then remove and allow them to cool completely on a wire rack.
- While the cupcakes cool, prepare the frosting by beating cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually mix in confectioners’ sugar until the frosting is smooth. Once the cupcakes are fully cooled, spread or pipe the frosting onto them.