½ cup unsalted butter, softened
1½ cups sugar
2 tablespoons cocoa powder
2 ounces red food coloring
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 ounces water
Preheat the oven to 350 degrees Fahrenheit.
Cream the butter and sugar with a mixer until fluffy. Add eggs and blend well.
Make a paste with the cocoa powder and food coloring and add to the butter mixture.
Sift flour, salt and baking soda together and add to the mixture.
One at a time, add the sour cream, vanilla, vinegar and water. Fold it into the cake batter. Make sure it's incorporated, but don't beat it. Pour the batter into the cupcake tins.
Bake for 15 to 20 minutes, until the cake springs back when touched. Remove from oven and let cool for about 10 minutes. Turn cupcakes out of the tins and onto a rack to finish cooling completely. Frost when cooled. Recipe makes approximately 14-16 cupcakes.
Vanilla Cream Cheese Frosting
½ cup butter
1 8-ounce block of Philadelphia cream cheese, softened
1 teaspoon vanilla
1 pound powdered sugar, sifted
Combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously.
Spread the frosting over the cupcakes.