Red Velvet and Strawberry Mini Cakes

Red Velvet and Strawberry Mini Cakes

Red Velvet and Strawberry Mini Cakes

Happy Valentine’s Day!! I hope you are all enjoying your day, whether you’re spending it with a loved one, or treating yourself to something special.

Today, I thought I would share with you the special treat I made for my sweetie this year – Red Velvet and Strawberry Mini Cakes. I love how cute these little cakes look, with their layer of red velvet and layer of pink strawberry cake. I purposely decided against frosting the entire cake, so the red and pink colors could stand out.

These mini cakes do take a bit of time to prepare and assemble, but they are definitely worth all the hard work. I did however find myself running out of time, and I had to cheat a bit and use a boxed cake mix for the strawberry layer, but I don’t think my guy will mind.

I was able to sneak a small taste while I was assembling these pretty little cakes, so I can tell you that they are incredibly delicious and incredibly rich. This is one Valentine’s Day dessert that is sure to get my sweetie’s taste buds dancing.

~Enjoy~
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Red Velvet and Strawberry Mini Cakes

Strawberry Cake:
1 (18.25 oz) box strawberry cake mix
1 cup water
1/3 cup canola oil
3 eggs

Directions:
Preheat oven to 350 degrees. Grease and flour one large cookie sheet or sheet pan.
Blend cake mix, water, oil and eggs in large bowl with an electric mixer on low speed for 2 minutes. Pour batter into prepared baking sheet.
Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean.
Remove pan to wire rack and cool completely.

Red Velvet Cake:
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon lemon juice
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon water
1 ounce red food coloring

Directions:
Preheat oven to 350 degrees. Grease and flour one large cookie sheet or sheet pan.
In a small bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
In a glass measuring cup, combine milk and lemon juice. Set aside.
In a large bowl, beat butter and sugar with an electric mixer on high speed until fluffy. Beat in eggs, vanilla, and water.
Reduce mixer speed to low. Add flour mixture and milk alternately to butter mixture; beat until combined. Stir in food coloring until color is evenly distributed. Pour batter into prepared baking sheet.
Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean.
Remove pan to wire rack and cool completely.

Buttercream Frosting
1 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk.

Directions:
In a large bowl, beat butter with an electric mixer until smooth.
Add 2 cups of the powdered sugar, one cup at a time, beating after each addition.
Add vanilla and 1 tablespoon of milk; continue beating.
Add the remaining 2 cups of powdered sugar, one at a time.
Add an additional 1-2 tablespoons of milk, until desired consistency is reached.

Chocolate Glaze
6 tablespoons butter
1/3 cup milk
1/4 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon light corn syrup

Directions:
Combine butter, milk and cocoa powder in a small saucepan; bring to a boil stirring constantly. When mixture begins to boil, remove from heat. Gradually stir in powdered sugar and mix until well combined. Stir in vanilla and corn syrup.
Let glaze cool slightly before drizzling over dessert.

Assemble the mini cakes:
With a cookie or biscuit cutter, cut circles from cooled strawberry and red velvet cakes.
Place red velvet cake circles on a sheet of parchment or wax paper.
Spread top of red velvet cake circle with buttercream frosting.
Place strawberry cake circles on top of frosting, pressing down slightly.
Spread a thin layer of buttercream frosting on top of strawberry cake circles.
Drizzle chocolate glaze over top of mini cakes.

Makes approximately 15 mini cakes.

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Irish Cream Cupcakes with Irish Cream Buttercream Frosting

Irish Cream Cupcakes with Irish Cream Buttercream Frosting

Irish Cream Cupcakes with Irish Cream Buttercream Frosting

I mentioned in my last blog post that I would be baking a couple of treats this week using the Homemade Irish Cream that I made, and these cupcakes just happen to be one of those treats that I mentioned.

Don’t they look cute all dressed up for St. Patrick’s Day? I used the Homemade Irish Cream liqueur in the cupcake batter and in the buttercream frosting, and they turned out wonderfully tasty.

What better way to enjoy St. Patrick’s Day than with a cupcake in one hand, and a glass of Irish Cream in the other. Yum!

~Enjoy~




Irish Cream Cupcakes

4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups Irish Cream
2/3 cup water
2 tablespoons milk
2/3 cup butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees. Grease and flour cupcake tins or line with paper liners.

In a medium bowl, combine flour, baking powder and salt; set aside.

In another medium bowl or measuring cup, combine Irish Cream, water and milk; mix well.

In large bowl, cream butter and sugar together until light and fluffy. Add eggs and vanilla extract; beat well. Alternately add the flour mixture and Irish Cream mixture to the butter mixture. Beat for approximately 2 minutes.

Spoon batter into cupcake tins, filling cups about 2/3 full. Bake for 15-20 minutes, or until tops spring back when lightly touched. Remove from oven and place on wire rack to cool.

Frost cooled cupcakes with Irish Cream Buttercream Frosting; if desired. (recipe below)

Makes approximately 30 cupcakes.



Irish Cream Buttercream Frosting

1 cup butter, softened
4 cups powdered sugar
2 tablespoons Irish Cream
3-4 drops green food coloring
decorative sprinkles

Directions:
Cream butter with an electric mixer until light and fluffy. Gradually add powdered sugar; mix until completely combined. Add Irish Cream and food coloring; beat until well combined. If necessary, add more Irish Cream to thin or more powdered sugar to thicken frosting to desired texture.

Frost cooled cupcakes and sprinkle with decorative sprinkles.

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