Red Velvet

This afternoon, Evelyn and I began a top-secret project . . . Troy's birthday cake. Evelyn wanted a football cake, specifically one that honored Nebraska. A friend of mine, who makes cakes as a side job, loaned me a football cake pan. Evelyn and I decided to make red velvet cake to represent the Huskers. I made the cake from scratch, following a recipe that makes 30 cupcakes. After filling the football cake pan, we had enough batter leftover to make six cupcakes. Now we just need to frost it and present it to Troy on his birthday tomorrow!

Red Velvet Cupcakes

2 1/2 cups flour

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 bottle (1 oz) red food color

2 tsp vanilla extract

Mix flour, cocoa, baking soda, and salt. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk, food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with cream cheese frosting. Makes 30.