A Valentine Birthday: Red Velvet Cupcakes

Preheat oven to 350° F. Paper-line 22 muffin cups.

Sift flour, baking cocoa and salt together into a medium bowl.

Whisk together sugar, oil and eggs in large mixer bowl until thoroughly combined. Whisk in food coloring. Gradually stir in flour mixture alternately with buttermilk (adding flour in three additions and buttermilk in two). Combine baking soda and vinegar in small bowl (it will foam); quickly fold into batter.

Divide batter between paper cups, filling about 2/3 full. If you are using ganache or cookie dough for the center as above, now is the time to drop about a ¼ to ½ teaspoon right into the middle (press in slightly).

Bake for 18 to 20 minutes or until cupcake springs back when touched. Cool in pan for 10 minutes; remove to wire rack to cool completely.

Above is a peek at the center of the cookie-filled cupcake.

And the Chocolate Ganache Filled Cupcakes above (it sank all the way to the bottom leaving a pool of deliciousness).

Ingredients for Cream Cheese Frosting:

ounces light cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 2 tablespoons milk 1 teaspoon vanilla extract 2 cups powdered sugar, sifted Candy sprinkles (optional)

Directions:

Beat cream cheese, butter, milk and vanilla extract in large mixer bowl until light and fluffy, scraping bowl occasionally. Gradually beat in powdered sugar until light and fluffy.

To pipe, place desired star tip into pastry bag. I like to use a heavy-duty food storage bag in place of a pastry bag for convenience (just need to snip the tip off and push the tip through). Place prepared bag in glass and wrap the sides over the glass. Spoon the frosting into the bag. Holding the tip end of the bag with one hand, twist the opened end with the other hand until the frosting begins to come out the tip. Pipe onto cupcakes.

Top with sprinkles.

Happy Valentine’s Day! May your day be filled with lots of hugs and kisses!