It’s no joke, Red Velvet Pancakes was Food Republic’s most popular recipe of 2011. Like Chinese oranging, red velveting is a lot easier than you think (as is inventing food verbs). Say, that looks a lot like a red velvet cupcake. We maintain that this recipe churns out frosting-free, not-too-sweet muffins. You could technically red velvet a croissant if you wanted to stick it to the French. Sounds tasty, right?
Smear these with whipped cream cheese while still slightly warm for a sweet-savory combination that’s more appropriate for breakfast.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons red food coloring
- 3 teaspoons natural unsweetened cocoa powder
- whipped cream cheese, for serving
- In a mixing bowl fitted with the paddle attachment, cream together butter and sugar until fluffy.
- Add eggs, vanilla and food coloring and mix well, then fold in sour cream.
- Preheat oven to 400 degrees.
- Combine flour, baking powder, baking soda, cocoa powder and salt in a large bowl, then stir in the butter mixture until just until combined. Fill a greased or paper-lined muffin tin two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- When cool enough to touch, remove to a wire rack.
- Serve with whipped cream cheese.