Today is a big day for Alabama. Our team has finally gone all the way and tonight we’re going to show Colt McCoy why he didn’t win the Heisman. ;) In honor of the Crimson Tide, I decided we needed some crimson cupcakes to enjoy during the game.

I think I’ve only had red velvet cake once in my life and it was years ago. I’ve made it a handful of times for other people (which is why I never have red food coloring) but for some reason I’ve never found it very appealing. These cupcakes have changed my mind completely. They’re moist and chocolate-y but not overly so.

Now who’s ready for the game?!

Red Velvet Cupcakes
adapted from McCormick

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) red food coloring
2 teaspoons vanilla

1 cup (2 sticks) butter, softened
1 brick (8 ounces) cream cheese, softened
1 teaspoon vanilla
4 cups powdered sugar

Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

For cream cheese frosting, use an electric mixer to beat butter and cream cheese until smooth. Beat in vanilla and start adding powdered sugar a little at a time until you reach the desired consistency. Don’t feel like you need to use all 4 cups of the sugar. Frost and decorate cupcakes however you wish.

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