Since work is getting in the way of seeing my love until Tuesday afternoon, I will have to spend all day Monday focusing on the sweet treats part of Valentine's Day.
The most fitting treat I can think of that just screams VALENTINE'S DAY is red velvet cupcakes. It's so moist, not overly sweet and so very very red. With the addition of whipped cream cheese frosting, it's the perfect compliment to such a fantastic cake. You know you want it. Come along with me and we'll make some!
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| Whisk up the dry ingredients |
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| Add in the wet ingredients. That batter is REALLY red! |
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| An ice cream scoop works really well to ensure there's less mess and uniform cupcake sizes. |
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| Frost 'em up with cream cheese frosting, and sprinkles make everything taste better. |
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| Voila! YUM!! |
VALENTINE'S DAY RED VELVET CUPCAKES
(recipe taken from Ming Makes Cupcakes)
1 1/4 C. flour
3/4 C. sugar
1/2 tea. baking soda
1/2 tea. salt
1 Tbs. cocoa powder
3/4 C. vegetable oil
1/2 C. buttermilk
1 egg
1 Tbs. red food coloring
1/2 tea. white vinegar
1 tea. vanilla
Sift together flour, sugar, baking soda, salt and cocoa powder. In a separate bowl, whisk together oil, buttermilk, egg, food coloring, vinegar and vanilla. While mixing at medium speed, gradually add dry mixture to wet mixture until just combined. Fill cupcake liners. Bake at 350 for 25 minutes, or until an inserted toothpick comes out clean. Makes 12 cupcakes
CREAM CHEESE FROSTING
(recipe taken from Mel's Sweet Treats)1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) icing sugar, sifted
3/4 teaspoon vanilla extract
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. Easily frosts 24 cupcakes.
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