Red Velvet Cream Filled Cupcakes

Preheat oven to 350° F (180°C). For the Cupcakes, mix flour, cocoa powder, baking soda and salt. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food colour and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in icing sugar until smooth.

Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon about 3/4 cup (175 ml) Frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 tsp (5 ml) Frosting into each cupcake. Spread top of cupcakes with remaining Frosting. Sprinkle with Red Coloured Sugar.