Although many people (including me) have a love / hate relationship with the Saint Valentin, I can not resist the overload of sugary sweets. I mean any party that values chocolates, truffles and cute desserts is one reason a girl dessert to celebrate right? (Not to mention a lot of pink, hearts and flowers!) In fact, I think it's the perfect opportunity to whip all my red velvet skills for a holiday that was rubbed red and pink on our faces from New Year. Right?
In my constant search for recipes that can be scaled down for smaller lots, I created what I consider a perfect dessert for you and your loved / roommate / mom. Because really- who need a dozen of red velvet cake for dessert when cooking a romantic dinner for two? (Okay, who am I kidding, I could eat these in one sitting ... but at least I am try to learn portion control.) I am proud of this additional revenue because for the first time I developed all this myself. With much help from recipe testers (including Tracey, Lauren, and Krissy Samantha), I finally worked the kinks and created what I consider really delicious, well portioned treat. Cupcakes are the perfect touch of cocoa, are sweet without being over-poweringly well, and spicy cheese frosting cream is (literally) the icing on the cake!
PS This post is a contribution to the British designer Edina Ronay to blog inspired by her red velvet dress!
- 1 tablespoon melted butter
- 2 tablespoons and 1 teaspoon of white sugar
- 1 tablespoon sour cream
- ½ teaspoon of white vinegar
- ½ extract teaspoon vanilla
- ¾ teaspoon red food coloring
- 1 egg white *
- 3 tablespoons flour and 2 tablespoons of coffee while use
- ¾ teaspoon cocoa powder
- ½ teaspoon baking powder
- pinch of salt.
- frosting cream cheese for two:
- 2 oz cream cheese softened
- 2 tablespoons buttermilk softened
- ½-3/4 powdered sugar cup
- ¼ c extract vanilla.
- Preheat oven to 325 degrees. Line 2 muffin tins with cupcake liners.
- In a small bowl, sift together flour, cocoa, baking powder and salt.
- In a second small bowl or measuring cup gushing, mix the melted butter and sugar. Stir until well-combined.
- Add sour cream, vanilla, vinegar, food coloring and egg white and mix until smooth and creamy.
- Gradually add dry ingredients to butter mixture and stir until combined arms being careful not to over mix.
- Divide dough between two liners cupcake bake for 15-18 minutes or until a tester comes out clean. Cool before frosting
- Beat butter and cream cheese until smooth and creamy. add vanilla and powdered sugar, ¼ cup at a time and mix until the frosting is free of lumps, creamy and spreadable.