Valentine red velvet

I used the same recipe as the "Skinny Red Velvet" cupcakes- check out the thread or click on 2012, September tab. This is by far my favorite red velvet cupcake recipe! I kid you not...you ought to try it !

White sheet cakes

Ingredients:
Cakes
1 cup butter
1 cup water
2 cups sugar
2 1/4 cups all purpose flour
1/2 tsp baking soda
2 eggs
1 tsp vanilla
1/2 cup sour cream

Frosting:
1 cup butter
6 tbsp evaporated milk
4 1/2 cups powdered sugar
1 tsp vanilla
1/8 tsp salt
Fruits : Strawberries, raspberrys etc (opt)

Preheat oven to 375 deg F.  Line paper liners to a dozen cupcake pan. Melt butter and water in a large saucepan over medium low heat until butter is melted. Remove from heat and stir in the sugar, flour, salt and baking soda. Stir in the sour cream and mix until blended. Pour the batter about 1/2 full into cup cake liners and bake for 22 minutes or until the cake springs back or when inserted a tooth pick in the center it comes out clean.  Remove from the pan and cool completelty.

Frosting: Put the butter and milk into a medium saucepan. Heat until the butter is melted and bring to a simmer. Remove from heat and stir in a powdered sugar, vanilla and a dash of salt. You do not need a stiff icing as you don't pipe it anyway. Just spread over the cupcakes and topped with whatever you want on it.

Soft chocolate

Ingredients:

1/2 cup plus 1 tbsp cocoa powder (any unsweetened brand)

1/2 cup plus 1 tbsp hot water

2 1/4 cups all purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

2 sticks plus 1 tbsp butter, softened

1 2/3 cups granulated sugar

3 large eggs

1 tbsp vanilla extract

3/4 cup sour cream

Will yield 2 dozens. 

Preheat oven to 350 def F. Line cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth.  In a medium bowl whisk together the four, baking soda, baking powder and salt.

In a medium saucepan over medim heat, combine butter and sugar. Cook, stirring occasionally until the mixture is smooth and butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium low speed until the mixture is cool about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture alternately with the sour cream, beginning and ending with the dry ingredients. Keep mixing until well incorporated.

Fill the liners no more than 2/3 full. If you live at high altitude (which I do), err on the side of filling the liner of one cupcake 1/2 full and baking it alone first to judge how the cupcake will rise in the oven.

Bake cupcakes until a toothpick inserted in the center and comes out clean. About 15-18 minutes. Remove from the pan and cool to a wire rack completely before icing.

In the photos above, I dipped half of the dozen in a chocolate ganache. The other half I put about 2 cups of powdered sugar into the left over ganache and milk. Make sure to stir while adding the powdered sugar to avoid lumps. Then add about a tbsp or two of milk for consistency until smooth.

Spread over each cupcake and decorate with chocolate sprinkles.

Boston Cream

• Prep: 25 min. Bake: 15 min. + cooling
• Yield: 6 Servings

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Ingredients

• 3 tablespoons shortening
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons 2% milk
• 2/3 cup prepared vanilla pudding
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy whipping cream

Directions

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
• Filled paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator. Yield: 1/2 dozen.

Nutritional Facts1 cupcake equals 288 calories, 16 g fat (7 g saturated fat), 53 mg cholesterol, 198 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.