First of all, Happy Valentine's Day! This is my first Valentine's Day as a married lady and this year we went to a great little Mediterranean place called Ali Baba for dinner on Saturday. Loved it! My husband had gyro with hummus, tabbouleh, and warm pitas. I had the grilled marinated chicken with hummus, baba ghannouj, and warms pitas. The food was filling and delicious. Now, onto our dessert!
I saw Paula Deen a few months ago and have been dying to try her red velvet cupcake recipe. I went with a cream cheese frosting and red chocolate hearts on top. I thought this went well with this months theme. I took them to work this past week and they were gone within the hour! I'd say these guys were a HUGE hit!
One thing of note-I had no idea how many cupcakes this recipe would make, but it makes 48 mini cupcakes or 24 regular sized cupcakes. I had plenty of icing left over. I love putting applesauce into these because it makes them so moist and delicious. There is no hint of the applesauce in the taste, but these cupcakes are to die for!
1 t. baking soda
1 T. unsweetened cocoa powder
1 1/2 c. sugar
1 c. low fat milk
Red food coloring
1. Preheat the oven to 350 degrees. Put cupcake liners in 48 mini muffin cups or 24 regular muffin cups.
3. In a large bowl, beat the eggs. Add in the sugar and continue beating until fluffy. Add in the oil mixture and mix to combine. Slowly take turns adding in the flour mixture and milk stirring well in between each addition.
1 t. vanilla
2 1/4 c. powdered sugar
1. In a bowl beat the softened cream cheese and butter with a mixer until well combined. Add in the vanilla and powdered sugar and beat until smooth. Refrigerate until ready to use.
To decorate cupcakes:
1. Top each cupcake with cream cheese frosting. Sprinkle with sprinkles if desired. Top with a red chocolate heart. Frosted cupcakes need to be kept refrigerated (because of the frosting).
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