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  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • Wilton Red Food Colour
  • 2 teaspoons Pure Vanilla Extract

For the Vanilla Cream Cheese frosting

  • 2 packages cream cheese (Philadelphia), softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons Pure Vanilla Extract
  • 1  box icing sugar (Tate&Lyle)


  1. Preheat oven to 180’C. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed  until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla.

  1. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
  2. Spoon batter (use an ice-cream scooper) into 30 muffin cups, filling each cup 2/3 full.

  1. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

  1. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
  2. Frost the cupcakes (I have added hundreds and thousands for an extra touch)