Sweet Tooth Saturday

Valentines day is just around the corner and every store around town is here to remind you of it. So if your single or coupled up... here is a great way to spread some love this February 14th

Red Velvet Cupcakes, dipped in Milk Chocolate 

& Topped with Cream Cheese Frosting

Cupcakes

(Recipe found here Martha Stewart)

2 1/2 C. cake flour (not self rising), sifted

2 T. unsweetened Dutch-process cocoa powder

1 t. salt

1 1/2 C. sugar

1 1/2 C. vegetable oil

2 large eggs, room temperature

1/2 t. red gel-paste food coloring. (or 1.5 oz. of liquid food coloring)

1 t. pure vanilla extract

1 cup liquid buttermilk

1 1/2 t. baking soda

2 t. distilled white vinegar

Directions

1. Preheat oven to 350*F. You may use a standard or small cupcake tin.

2. Whisk together cake flour, cocoa & salt. 

3. With an electric mixer on medium-high speed, whisk together sugar and oil until well combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl if needed. Mix in food coloring and vanilla. *If using gel food coloring, I added almost 1t to get a richer red color*

4. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds. 

5. Divide batter evenly among cupcake pan. Filling each three-quarters full.

* I did not use paper liners, as later on you will be dipping the bottoms in chocolate. Just make sure you coat each tin very well. *

6. Bake for 15-18mins (large cupcakes) 8-10 mins (small cupcakes). Rotate tins halfway through, until a cake tester inserted in centers comes out clean. Transfer onto wire racks to cool completely before removing from tin. 

Dipping Chocolate
1. Follow melting directions on the melting chocolate that you purchase, as each brand is different. 
2. Have cupcakes completely cooled, before melting chocolate. Dip each cupcake bottom in chocolate and set on wax paper to harden. 

Cream Cheese Frosting
1 C. (2 sticks) unsalted butter, room temperature
12 oz. cream cheese, room temperature
3 1/2 C. confectioners' sugar, sifted
3/4 t. pure vanilla extract

These have been a huge hit! They are perfect for giving to neighbors, loved ones or just to keep for yourself. I hope that you all enjoy them as much as I have. 

Happy Sweet Tooth Saturday!
-C-