Valentines Day Red Velvet Cup CakesFrom midgelet 8 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
Definitely on the menu for Valentine's Day...thanks a bunch, they sound awesome!debbie919 in Manahawkin 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
nice post!chichimonkeyface in Albany loved it