Red Velvet Cupcakes with Cream Cheese Frosting

I made these for a friends' birthday party and after axing the bottle of food colouring was quite pleased with the results!
 

Red Velvet Cupcakes

3 cups and 2 tablespoons flour

1/2 cup and 2 tablespoons cocoa powder

1-1/4 teaspoons baking soda

3/4 teaspoon salt

1-1/4 cups butter, softened

2-1/2 cups and 1 tablespoon sugar

5 eggs

1-1/4 cups sour cream

1/2 cup and 2 tablespoons milk

Red Food Colour

2-1/2 teaspoons Pure Vanilla Extract

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

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 paper-lined muffin cups, filling each 2/3 full.

Bake 20 to 25 minutes. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.+

Cream Cheese Frosting

1/2 cup butter, softened

8 ounces cream cheese

4 cups confectioners' sugar

2 teaspoons vanilla extract

1.  Beat softened butter and cream cheese until well blended.

2.  Add powdered sugar and vanilla. Beat until creamy.