I’m not a big fan of Red Hots. The sweet and spicy candy is a popular Valentine’s Day treat used to decorate cupcakes and cookies… in kitchens other than my own. My disdain for the cinnamon candy is incredibly evident this time of year when I am faced with making Valentine’s Day treats for my daughter’s playgroup.
This year each mom is required to bring a red-colored dish to pass and someone suggested I make a dessert featuring Red Hots. No dice. Instead, I will be making Red Velvet Cupcakes from the recipe below. (I’m making adjustments to the original cake recipe to create 24 cupcakes). I’ve also included a tried-and-true recipe for Raspberry Muffins, should you too be attending a red-themed potluck this Valentine’s Day.
TRADITIONAL RED VELVET CAKE
Ingredients:
4 ounces unsweetened chocolate, chopped
1 cup pureed cooked beets
2 1/4 cups flour
1/3 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
4 ounces unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
1 cup sugar
3 eggs
2 teaspoons vanilla
2/3 cup buttermilk
2 teaspoons cider vinegar
Directions:
Preheat oven to 350 degrees.
Grease two 9-inch cake pans.
Melt chocolate in double boiler and set aside.
Sift together flour, cocoa, baking soda and salt.
In a bowl, beat butter, sugars, eggs and vanilla until light and fluffy, about 5 minutes. Beat in chocolate. Alternately beat in flour mixture and buttermilk mixed with vinegar, beginning and ending with flour. Beat until incorporated. Add pureed beets and mix until well blended.
Divide the batter between the pans.
Bake for 30 to 35 minutes, or until cake springs back when lightly touched.
Cool cake in pans on wire racks for 10 minutes and invert onto racks to cool completely.
In the meantime, make Cream Cheese Frosting.
CREAM CHEESE FROSTING
Ingredients:
16 ounces cream cheese
4 ounces unsalted butter, softened
1 tablespoon vanilla
6 to 8 cups powdered sugar
Directions:
Beat cream cheese with softened butter and vanilla until combined. Gradually add 2 cups powdered sugar. Continue to add more powdered sugar until you reach a good consistency for spreading.
When done, frost top and sides of cooled Red Velvet Cake.
SIMPLE RASPBERRY MUFFINS
Ingredients:
2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup half and half
1/2 cup vegetable oil
1/2 teaspoon almond extract
1 cup fresh or frozen raspberries
Directions:
Preheat oven to 400 degrees.
In a large bowl, combine the flour, sugar, baking powder and salt.
In another bowl, combine the eggs, half and half, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.
Fill greased muffin cups 2/3 full.
Bake for 15 to 25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Makes about 15 muffins.
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Mint Chocolate Treats for Valentine’s Day