This year our Valentine's Day has been a bit different...I have a teenager with a boyfriend!! Yes, she is 16 going on 17 and it's been fun helping her create some fun yummies for her dude. She made these Red Velvet cupcakes stuffed with Red Velvet Oreos for him {his favorite cookie are Oreos} They turned out adorable, I must say. The recipe is from the Waldorf Astoria and it is actually for a Red Velvet Cake but we adapted it to cupcakes. We added the Red Velvet Oreos, it's her boyfriend's favorite cookie so that was a no brainer...and I think Red Velvet cupcake is the perfect cupcake to celebrate "the day of Love and hearts".
We ALL went out for a late lunch at our favorite Mexican Restaurant {El Cholo} to celebrate Valentines Day and then came home to eat the Cupcakes....here is the recipe...
~~~~~~~~~~Red Velvet Cupcakes stuffed with Red Velvet Oreos~~~~~~~~~
Ingredients:
2 1/2 cups of sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder {unsweetened}
2 0z. of red food coloring
1/2 cup of unsalted butter, at room temperature
1 1/2 cups of sugar
2 eggs, at room temperature
1 teaspoon of vanilla extract
1 cup of buttermilk, at room temperature
1 teaspoon of white vinegar
1 teaspoon of baking soda
Directions:
Preheat oven to 350 degrees. Put cupcake liners in cupcake tins. Sift together cake flour, baking powder and salt into medium bowl; set aside. In small bowl, mix food coloring and cocoa powder to form a thin paste without lumps, set aside. In a mixer beat butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs, one at a time, then beat in vanilla and red cocoa paste, scraping with a spatula as you go. Add one third of the flour mixture to the butter mixture, mix well then beat in half of the buttermilk. Beat in another third of the flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until combined, making sure to scrape down the bowl with a spatula. In small bowl mix vinegar and baking soda. Add to cake batter and stir well to combine. Put batter halfway in cupcake liner and add one cookie to each, cover with batter until about 3/4 full. Bake for 12-15 minutes, check early to see if done when you insert a toothpick and it comes out clean. Allow to cool completely. Frost with cream cheese frosting.
Cream Cheese Frosting
Ingredients;
16 oz. cream cheese {1 packages} softened
1/4 cup unsalted butter, softened
1/2 teaspoon of vanilla extract
1 1/4 cups of powdered sugar, sifted
pinch of salt
Directions: With and electric mixer, blend together cream cheese and butter until smooth. Turn mixer to a low speed and blend in powdered sugar, salt and vanilla extract. Turn on high and beat until light and fluffy.
Frost cupcakes, sprinkle with hearts and sprinkles and top with red-glittered arrow-heart from World Market or Williams-Sonoma .
Then she boxed those cute little "shot with love" cupcakes in the above craft heart boxes, also from World Market and while he was gone snuck in and decorated his room...
With dangling hearts, red and pink balloons, and hung from red clothes pins pictures of the two of them. I think he was very surprised and loved it!
I hope you had a wonderful I {heart} day with your LOVED ones...
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