my raspberry valentine red velvet cupcakes

★★★★★ 2 Reviews
crazychelf avatar
By maria maxey
from davenport, FL

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.

★★★★★ 2 Reviews
serves 12
prep time 25 Min
cook time 15 Min

Ingredients For my raspberry valentine red velvet cupcakes

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

How To Make my raspberry valentine red velvet cupcakes

  • 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.
  • 2
    DIVIDE,filling into 12 portions.Working Quickly with hands,roll each portion in a ball. PLACE in freezer.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
ADVERTISEMENT