Thursday, February 14, 2008
Happy Valentine's Day Everyone!
It seems great minds think alike. Here is Dorie Greenspan's Valentine's post today, and here's mine (with a little Valentine's story) from last year. I love the idea of dipping half of them in chocolate!
I've also noticed a lot of hits recently on my post about the "Shortcut" Red Velvet Cupcakes from around this time last year (mostly with Sprinkles in the name) - so here it is again, for those who are still looking for something to make for Valentine's Day! The full post can be found here. Cheers!
"Shortcut" Red Velvet Cupcakes
for the cakes:
2 heaping tablespoons cocoa (I used Scharffenberger)
1/4 -1/2 tsp paste red food coloring, or 1 teaspoon of liquid (1 Tablespoon if you want a REALLY red cake)
1/4 cup boiling water
1 package Duncan Hines Butter Recipe Cake Mix
3/4 stick butter (6 Tbsp) very soft
1/2 cup of buttermilk
1/4 cup canola oil
1 tsp white vinegar
1 tsp vanilla
Preheat the oven to 350
Prepare two 12 cup muffin tins with paper liners (I used these - found 'em at Peoples)
Add the food coloring to your boiling water, and pour over the cocoa - stir to make a paste.
Cream the butter, oil, eggs, buttermilk, vinegar, vanilla and cake mix together in a standing mixture with the whisk attachment. Add the cocoa mixture and beat on medium high speed for four minutes - until fluffy and creamy.
Fill cups just over 3/4 of the way full, about 1/2 inch from the top. Bake about 20 minutes, until a toothpick comes out clean.
"Sprinkles" Recipe Cream Cheese Frosting
8 oz of cream cheese, very soft
4 oz of butter, very soft
1/8 tsp salt
4 cups of powdered sugar, sifted
1 tsp of vanilla extract
Beat the cream cheese and butter with the salt until light and fluffy. Gradually add the powdered sugar, and the vanilla - beat until smooth and creamy. Dollop onto the cupcakes with a small offset spatula and spread by pushing from the center out to the edges.
Makes 24 standard size cupcakes.
Posted by Alice Q. Foodie on Thursday, February 14, 2008