Our favorite use of this recipe is for mini-cupcakes, because they're quick to pop in your mouth and just rich enough for one or two bites. (It makes a LOT of mini cupcakes, so just make 1/2 recipe if doing mini cupcakes!) But it makes a pretty Bundt cake too...with cream cheese icing drizzled down the sides!Beat together:
1 cup butter or margarine
2 cups sugar
1 cup sour cream
1/2 cup milk
4 eggs
1 bottle (1 oz.) red food coloring
2 tsp. vanilla
Then add:
2-1/2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
Mix well. Pour batter into paper-lined cups half-full (or well-greased and floured bundt pan). Bake at 350 degrees until done. (Mini cupcakes take about 10 min.) After completely cooled, frost with cream cheese frosting and sprinkle cupcakes with red cinnamon sprinkles.
Cream Cheese Frosting:
1 pkg. (8 oz.) softened cream cheese
4 Tbl. (1/2 cube) softened butter or margarine
2 Tbl. sour cream
2 tsp. vanilla
Beat these ingredients well and add 1 lb. (3-1/2 - 4 cups) powdered sugar.
