I Was Published!

A year and a half after submitting this, I was notified that this recipe was being published in our lovely little old-farts paper, Daytripping! Well, it just goes to show you - keep shooting stuff their way and eventually they'll publish something to shut you up - or so they thought........

Anyway, here it is, unedited and much more delightful than the published version, as if something published could possibly be any more delightful!

Red velvet Cupcakes with 'White Chocolate Cheesecake' Frosting

These cupcakes are adapted from a recipe for Red Velvet Cake, a traditional favourite in the South. With its deep red colour and rich chocolate taste, it's perfect for special occasions, especially Valentine's Day.

These cupcakes are also a favourite here at home in Canada ! I prepare the batter in my food processor with great results.

Ingredients :

1/2 cup shortening (Crisco, Tenderflake)

1 1/2 cups sugar

2 large eggs

1/4 cup red food coloring

1 tsp. white vinegar

1 tsp vanilla

1/4 cup cocoa

1 tsp salt

2 cups flour

1 tsp baking soda

1 cup buttermilk

Adjust oven rack if necessary so cupcakes bake in center of oven.

Pre-heat to 350.

Place paper cups in muffin tin and lightly grease bottom of cups (PAM is fine for this.)

In a separate bowl, mix together dry ingredients and set aside.

Cream shortening and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition. Mix in vinegar, red food colouring and vanilla until blended.

Gradually add dry ingredients alternating with the buttermilk. Blend after each addition then beat until fluffy. (approximately 2 mins for conventional mixer, less for the food processor.)

Fill cups 2/3 full with batter and bake in the center of the oven for 17 minutes or until tops spring back when lightly touched. Remove at first sign of done-ness.

Allow to cool thoroughly before frosting.

"White Chocolate Cheesecake" Frosting

2 8 oz pkgs cream cheese, softened

1/2 cup butter, softened (stick butter gives best results)

1 tsp. vanilla extract

1 cup white chocolate chips, melted

1 cup icing sugar

Beat cream cheese, vanilla and butter together until fluffy and increased in volume. Add melted white chocolate chips and beat until blended. Add icing sugar gradually and continue to beat until fluffy and slightly stiff in consistency. Frost cupcakes when completely cool. Add sprinkles or mini candies to make these cupcakes extra festive.

Note: I use a pastry bag and large decorators' tip to frost cupcakes with one big frosting rosette. It’s easy, makes a lovely presentation and saves lots of time. If you don't have them already, considering adding these items to your kitchen arsenal!