Red Velvet Cupcakes for Two
Yield: 2 cupcakes
  • 1 tablespoon butter, melted
  • 2 tablespoons and 1 teaspoon white sugar
  • 1 tablespoon sour cream
  • ½ teaspoon white vinegar
  • ½ teaspoon vanilla extract
  • ¾ teaspoon red food coloring
  • 1 egg white*
  • 3 tablespoons and 2 teaspoons all purpose flour
  • ¾ teaspoon cocoa powder
  • ½ teaspoon baking powder
  • pinch of salt.
  • cream cheese frosting for two:
  • 2 oz. cream cheese- softened
  • 2 tablespoons of butter- softened
  • ½-3/4 cup powdered sugar
  • ¼ tsp vanilla extract.
  1. Preheat oven to 325 degrees. Line 2 muffin tins with cupcake liners.
  2. In a small bowl, sift together the flour, cocoa, baking powder and salt.
  3. In a second small bowl or spouted measuring cup, combine the melted butter and sugar. Stir until well-combined.
  4. Add the sour cream, vanilla, vinegar, food coloring and egg white, and mix until smooth and creamy.
  5. Gradually add the dry ingredients to the butter mixture and stir till combined- being careful not to over-mix.
  6. Divide batter between two cupcake liners Bake for 15-18 minutes or until a tester comes out clean. Allow to cool before frosting.
For the Frosting:
  1. Beat the butter and cream cheese together until smooth and creamy. add the vanilla and powdered sugar, ¼ cup at a time and mix until frosting is free of lumps, creamy and spreadable.
*From a medium or large egg. If using a jumbo or extra large egg, don't use the entire white, it will change the texture of the cake.
Recipe by The Baker Chick at