That Day is fast approaching, and yes your gift will be measured, compared to..., taken back, exchanged and perhaps even judged. Yes, that's right people, even your gift giving style may make or break a relationship, sorry. Who got what, who gave what, and how much did it cost, and quite frankly who cares? The only ones that matter are the "two". If you want to go that extra mile, don't dig deeper into your wallet, make a right turn into "sweet lane." Everybody loves food and everybody loves a treat, especially sweet ones and especially from their mate.
Let's face it, there's something extra magical about sweet treats on any day, let alone that day, "Valentines Day", so "when in doubt take the sweet route". The key expression is "special", there's something so sincere and sweet about a cupcake that's just makes you smile. Think about it, When is the last time you seen someone take a bite into a cupcake without smiling? They are beautiful, youthful, thoughtful and somewhat sentimental. It's a singular item, meaning "one cupcake for my one and only", "it's not to be shared" and "to cute to be given away."
That's right, a picture is worth a thousand words. The idea of a cupcake is truly designed to make you smile. This smile says I am happy and satisfied with you just the way you are, I can't be brought and you know this, it makes me love you even more! The key is to spend a little "extra time", so let's get cookin, good lookin! "Be Mine Valentine."
Mouth Watering Red Velvet Cream Cheese Cupcakes
Serves: 30
Serving Size: 1 cupcake
Red Velvet Cream Filled Cupcakes:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened (Real Natural Butter)
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) Red Food Color (Natural Food Color Preferred)
2 teaspoons Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar
Directions
1. Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over-beat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
2. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
Frosting
For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon about 3/4 cup Frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 teaspoon Frosting into each cupcake. Spread top of cupcakes with remaining Frosting. Sprinkle with Red Colored Sugar.
Happy Cooking!
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