recipe 23: red velvet cupcakettes

I will once again surprise the [very small] masses with some refreshing brevity: Y-U-M. This recipe comes mini-fied straight from McCormick Red and it is for sure the best red velvet recipe on earth (trust me: testing has been done) http://www.mccormick.com/Recipes/Desserts/Red-Velvet-Cupcakes.aspx.

RED VELVET CUPCAKETTES (makes about a zillion mini cupcakes)
Ingredients for mini cupcakes:
-2 1/2 c flour
-1/2 c cocoa powder
-1 t baking soda
-1/2 t salt
-1 c softened butter (2 sticks)
-2 c sugar
-4 eggs
-1 c sour cream
-1/2 c whole milk
-1 oz red food coloring
-2 t vanilla extract
-red sugar crystals (to taste, as you will see below, I may have gone overboard)

Ingredients for cream cheese frosting:
-8 oz cream cheese, softened
-1/4 c butter (1/2 stick), softened
-2 T sour cream
-2 t vanilla extract
-16 oz confectioner's sugar

Instructions:
1) preheat oven to 350 degrees
2) mix flour, cocoa, baking soda, and salt
3) beat butter and sugar in a large bowl on medium speed for 5 minutes
4) beat in eggs, one at a time, and then mix in sour cream, milk, red food coloring, and vanilla
5) gradually beat in flour mix just until blended
6) spoon into mini-muffin cups to 2/3 full (make sure to spray with cooking spray if not using cupcake wrappers)
7) bake, checking at 15 minutes and 18 minutes (these should be ready by 20 minutes at the longest)
8) while baking, make the frosting...
9) beat together all frosting ingredients except the confectioner's sugar, beating until fluffy
10) gradually beat in the confectioner's sugar
11) make sure to let the cupcakes cool before frosting and sprinkling with red sugar crystals!