Red Velvet Cupcakes

It's Valentine's Day this Sunday, and what better way to celebrate than with Red Velvet cupcakes.  Being a southern girl, red velvet has been a favorite of mine for a while.  And since we're watching the Opening Cermonies and the colors of Canada are Red and White, we're celebrating two ways.  These are very fattening yummy.  :)

Red Velvet Filled Cupcakes

Ingredients:
2 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
3.9 oz. chocolate instant pudding mix
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 oz. red food coloring
2 tsp. vanilla extract

Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 cup whipped topping

Directions:
1. Preheat oven to 350 degrees. 
2. Mix flour, cocoa, baking soda, salt, and pudding mix in medium bowl. 
3. Beat butter and sugar in large bowl until creamy and fluffy.  Beat in eggs.  Mix in sour cream, milk, food coloring, and vanilla extract. 
4. Gradually beat in flour mixture, 1 cup at a time, on low speed only until blended.  Do NOT overbeat! 
5. Spoon batter into muffin tin/cups (2/3 full).  Bake 20 minutes or until toothpick inserted comes out clean.  Remove from pan and allow to cool completely. 
6. Beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in powdered sugar. Fold in whipped topping.
7. Spoon frosting into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Pipe frosting onto tops of cupcake in a swirl pattern.