Valentines Day Red Velvet Cup CakesFrom midgelet 7 years ago
- 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao shopping list
- bittersweet chocolate Baking Bar, broken into small pieces shopping list
- 1 1/4 cups all-purpose flour shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 3/4 cup milk shopping list
- 1 tablespoon white vinegar shopping list
- 1 cup granulated sugar shopping list
- 1/2 cup vegetable oil shopping list
- 3 large eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1 tablespoon red food coloring shopping list
- cream cheese frosting shopping list
- 1 pkg. (3 oz.) cream cheese, at room temperature shopping list
- 2 tablespoons butter, softened shopping list
- 2 tablespoons milk shopping list
- 1/2 teaspoon vanilla extract shopping list
- 3 cups powdered sugar shopping list
- Assorted sprinkles (optional) shopping list
How to make it
- FOR CUPCAKES:
- PREHEAT oven to 350º F. Paper-line 18 muffin cups.
- MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
- If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
- Cool to room temperature.
- COMBINE flour, baking soda and salt in small bowl.
- Combine milk and vinegar in small glass measure.
- Beat sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes.
- Carefully beat in melted chocolate and red food coloring.
- Gradually beat in flour mixture alternately with milk mixture.
- Spoon into prepared muffin cups, filling 2/3 full.
- BAKE for 22 to 27 minutes or until wooden pick inserted in centers comes out clean.
- Cool in pan for 10 minutes; remove to wire racks to cool completely.
- Frost with Cream Cheese Frosting.
- Top with sprinkles, if desired.
- FOR CREAM CHEESE FROSTING:
- BEAT cream cheese, butter, milk and vanilla extract in medium mixer bowl until light and fluffy, scraping bowl occasionally.
- Gradually beat in powdered sugar until light and fluffy. Makes about 1 3/4 cups.
- • You may substitute store bought cream cheese frosting (one 16-oz. container) to save time.
- • Frosting can be piped on with a pastry bag for a professional look.
The Cookmidgelet Eastern, USA
The Rating3 people
nice post!chichimonkeyface in Albany loved it
Absolutely love this one, Midge! Red Velvet cake is one of my favourites! Making it into cupcakes sounds like a super idea!juels in Clayton loved it
Definitely on the menu for Valentine's Day...thanks a bunch, they sound awesome!debbie919 in Manahawkin loved it