1 cup butter, softened (2 sticks)
2 ½ cups sugar
6 large eggs
3 cups all purpose flour
3 T unsweetened cocoa
¼ tsp baking soda
1 (8 oz) container sour cream
2 tsp vanilla extract
2 (1oz) bottles red food coloring
Directions
Preheat oven to 350˚. Beat butter at medium speed with an electric mixer until creamy. Gradually
add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla; stir in red food coloring. Spoon cake batter into greased muffin tin or lined with paper cups. Bake cupcakes at 350˚ in muffin pans 23 to 28 minutes. Makes 32-38 cupcakes.
5 Cup Cream Cheese Frosting Recipe
2 (8oz) packages cream cheese, softened
½ cup butter, softened
1 (32 oz) package powdered sugar
2 tsp vanilla extract
Directions
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla.
Notes: If you have a Kitchenaid standing mixer, I would definitely break it out for the cake. This recipe is a bit time consuming and can definitely wear on the arm if you're using a regular mixer. If you want to make a cake instead of cupcakes, use the same recipe for the cupcakes, but make extra frosting (another 1/2 recipe) to make sure your cake is fully frosted. After I made the frosting, I covered it and put it in the fridge so it could firm up a bit before frosting. To get pretty frosting without going out and buying a frosting decorating kit, scoop the frosting into a ziploc bag and cut off one of the corners. This is a cheap and easy way to achieve fancier looking frosting!


