Relax, It's Only Velvet

An experiment. Does red food coloring really stain one's skin? Answer: yes.

The cupcakes, poised and ready to stain your insides!

I couldn't bring myself to use an entire bottle of red. 

But, really, it doesn't make it taste red. Right?!

So then! Here we are. It's good to see you.

This entry is my 200th post, and it's very lovingly dedicated to an incredible redheaded human, Diane, who once proved her interest in skunks by posing for a photograph while holding one. I like skunks, too, but I do not like things that stink, like having not having her around. We will remember you always, Diane. (She would have liked these cupcakes! You will, too.)

Red Velvet Cupcakes

Preheat oven to 350 degrees F.

Cupcakes:

2 1/2 C flour

1/2 c cocoa powder (sweetened or unsweetened -- I haven't found much of a difference, honestly!)

1 t baking soda

1/2 t salt

1 C butter, softened

2 C sugar

4 eggs, at room temperature, if possible

1 C sour cream

1/2 C milk

2 t vanilla

1/2 to 1 oz. red food coloring

Mix dry ingredients in medium bowl. Beat butter and sugar in a really large bowl until fluffy -- about 5 minutes. Add eggs one at a time, beating with a hand- or stand-mixer. Add sour cream, milk, red food coloring, and vanilla. Gradually add dry ingredients to wet. Mix just until moistened. Fill paper liner cups  2/3 full (no more!) Bake 18 minutes or until toothpick inserted in the center comes out clean. Cool in muffin tins for 5 minutes or so, then remove cupcakes to cooling rack and cool completely. Combine icing ingredients and frost cupcakes. Makes 34.

Icing:

8 oz. cream cheese, softened

1/4 C butter, softened

2 T sour cream

2 t vanilla

16 oz. powdered sugar