Cream Filled Red Velvet Cupcakes

Happy 4th of July!

Red Velvet Cupcake Batter:
2½ cups flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
2 cups sugar
3 eggs
1 cup sour cream
1 cup buttermilk
1 tsp vanilla
1 (1 oz) bottle red food color

Preheat oven to 350°. Prepare cupcake pan with cupcake papers (recipe makes about 28-30 cupcakes). In medium bowl, whisk together flour, cocoa, baking soda, and salt. In large bowl with electric mixer, cream butter and sugar. Add eggs and mix well. Mix in sour cream, buttermilk, and vanilla. Gradually mix in flour mixture until well incorporated. Scoop batter into prepared cupcake pan, filling each cup about 2/3 full. Bake 20-22 minutes. Cool in pan about 5 minutes, remove and cool completely before filling and frosting.

Creamy Red Velvet Frosting:
1½ cups milk
1/2 cup flour
1¼ cup butter, softened
1¼ cup granulated sugar
1 tsp vanilla

Cook flour and milk over medium heat until thick, stirring constantly. Remove from heat and cool thoroughly! This is the secret to this frosting working…you must let this mixture sit and completely come to room temperature.  Next step (only when milk/flour mixture  is completely cool) cream sugar, butter and vanilla with electric mixer. Beat this well until light and fluffy. Add milk/flour mixture and beat until thoroughly mixed. Use a piping bag with a filler tip (long, thin with diagonal end) fill with about 1 cup of frosting, insert tip down into center of each cupcake, squeeze a small amount. Fill piping bag with desired tip with remaining frosting and frost cupcakes. Put sprinkles on top.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.