my raspberry valentine red velvet cupcakes

Name: My Raspberry valentine red velvet cupcakes
Prep time: 25 min
Cook time: 15 min
Yield: 12
Ingredients: 1 cup(s) milk chocolate pieces; 1/4 cup(s) whipping cream; 1/4 cup(s) butter(plus 1 tablespoon .butter); 1 large egg; 1 cup(s) all-purpose flour; 2 1/2 teaspoon(s) unsweetened cocoa powder; 3/4 cup(s) splenda; 2 1/2 teaspoon(s) red food coloring drops; 1 tablespoon(s) bakery emulsion natural vanilla(or vanilla extract); 1/2 cup(s) buttermilk; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) vinegar; 1 teaspoon(s) filling also need raspberry preserves.; - fresh raspberries for top it.; 1 small scoop vanilla ice cream

(2 RATINGS)

91 Pinches

maria maxey

davenport, FL

Updated on Jan 23, 2012

My Grand daughter AND my girlfriend Linda-son,Samuel enjoys baking together .YESTERDAY Visit ,teaching the little ones to measuring their ingredients,for their valentine cupcakes.THEY ENJOYED.THEIR CREATION OF RED VELVET CUPCAKES FILLED WITH LOTS OF CHOCOLATE AND RED RASPBERRIES.MAKING MORE MEMORIES AND SHARING SMILES.FOR VAVO"S cancer cookbook.

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prep time 25 Min

cook time 15 Min

method ---

yield 12 serving(s)

Ingredients

1 cup milk chocolate pieces
1/4 cup whipping cream
1/4 cup butter(plus 1 tablespoon .butter)
1 large egg
1 cup all-purpose flour
2 1/2 teaspoons unsweetened cocoa powder
3/4 cup splenda
2 1/2 teaspoons red food coloring drops
1 tablespoon bakery emulsion natural vanilla(or vanilla extract)
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vinegar
1 teaspoon filling also need raspberry preserves.
- fresh raspberries for top it.
1 small scoop vanilla ice cream

How To Make my raspberry valentine red velvet cupcakes

Step 1

FOR THE FILLING,in small saucepan combine chocolate ,pieces,cream ,and 1 TBSP.butter. STIR over low heat until chocolate is melted. TRANSFER yo a small bowl;cool for 15 minutes. STIRRING OCCASIONALLY,Cover and freeze for about 1 hour.Until fudge like consistency.

Step 2

DIVIDE,filling into 12 portions.Working Quickly with hands,roll each portion in a ball. PLACE in freezer.
Step 3

MEANWHILE ,let 1/4 cup of butter and eggs,stand at room temperature 30 minutes. PREHEAT OVEN TO 375*Line 12 (2-1/2 inch)muffin cups with paper bake cups.
Step 4

IN A SMALL BOWL stir together flour, cocoa powder,and 1/4 tsp.salt;set aside. IN medium mixing bowl ,beat the 1/4 cup softened butter with on medium to high for 30 seconds. Gradually add sugar; beat on medium until combined. BEAT on medium 2 minutes more, scraping side of bowl occasionally . BEAT IN EGG,FOOD COLORING AND VANILLA. ALTERNATELY ADD Flour mixture,and buttermilk, beating on low after each addition just until IN A SMALL bowl combined baking soda, and vinegar;stir into batter.
Step 5

DIVIDE HALF THE BATTER AMONG PREPARED CUPS. PLACE A BALL OF FILLING,AND RASPBERRY ON THE BATTER IN THE CENTER OF EACH CUP.SPOON THE REMAINING BATTER INTO CUPS.
Step 6

BAKE THEM 15 to 18 minutes or until tops spring back ,when lightly touched. REMOVE FROM OVEN.COOL 10 minutes.SERVE WARM TOPPED WITH a small scoop ,of vanilla ice cream, and topped with fresh raspberries.
Step 7

ENJOY THE LOVERS CUPCAKE ON YOUR SPECIAL VALENTINE"S DAY.WITH LOTS OF WONDERFUL MEMORIES FROM GRANNY'S KITCHEN TO YOUS .1/23/12
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