Red Velvet Cupcakes

2½ cups all-purpose flour

2 tablespoons cocoa powder (not Dutch processed)

1 teaspoon baking soda

1 teaspoon salt

1½ cups sugar

2 large eggs

¾ cup vegetable oil

¾ cup sour cream

2 teaspoons vanilla extract

1 bottle (1 ounce) red food color

Frosting

¼ cup unsalted butter, softened

¼ cup cream cheese, softened

¼ cup butter-flavored shortening

2½ cups powdered sugar

½ cup sour cream

Heat oven to 350 degrees. Line two, standard 12-cup muffin tins with festive baking cups.

In large mixing bowl, whisk together flour, cocoa powder, baking soda, salt and sugar. Set aside.

In medium bowl, combine eggs and oil. Whisk until smooth. Stir in sour cream and vanilla extract. Pour liquid mixture over dry ingredients. Mix on low speed 30 seconds until combined. Scrape bowl well. Add entire bottle of red food color. Beat 30 seconds on low speed, scraping bowl well. Increase speed to medium and beat 1 minute until smooth. Scrape bowl well.

Spoon batter into prepared pans; bake 13-15 minutes, just until top springs back when touched. Cool 10 minutes before removing cake from pan.

For the frosting: Beat the butter, cream cheese and shortening until combined and light, about 1 minute. Add powdered sugar and sour cream. Beat on low speed 30 seconds until smooth. Increase speed to high and beat 2 minutes until light and creamy. If frosting feels too soft, chill until firm, but let soften slightly before frosting.

Serves 24.

Baker's hint: Reduced-fat cream cheese and sour cream can be substituted for the regular varieties.

This recipe also works in a 9-by-13-inch pan or two 8-inch round pans. Lightly grease and flour bottom only of the pans. Bake large cake 30-35 minutes; 8-inch rounds 25-27 minutes. Double the frosting if making a layer cake.

Nutrition values per serving: 276 calories, 14 g fat (5 g saturated), 35 g carbohydrates, trace amount fiber, 2 g protein, 30 mg cholesterol, 160 mg sodium.