This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this Valentine’s Day for that special someone in your life… as well as your family and friends… and share the LOVE! xoxoxox

Yield: Makes 30 (1 cupcake) servings.

Ingredients  
· 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 Color
· 2 teaspoons Pure Vanilla Extract 

Accompaniment: Vanilla Cream Cheese Frosting (recipe follows) 

Preparation                                                                       
1. Preheat oven to 350°F. 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 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 two-thirds full.

3. 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.                       

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a pastry bag with a large tip.

Vanilla Cream Cheese Frosting

Ingredients 
· 1 package (8 ounces) cream cheese, softened
· 1/4 cup (1/2 stick) butter, softened
· 2 tablespoons sour cream
· 2 teaspoons Pure Vanilla Extract
· 1 box (16 ounces) confectioners' sugar  

Preparation
1. Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons Pure Vanilla Extract in large bowl until light and fluffy.

2. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.