Thursday, February 14, 2013

Happy Valentines Day!!!!!!

CAUTION: OVERLOAD OF PINK AND RED GOODIES. 


Cups full of happiness. 


Target measuring cups- dollar section score. 


Heart measuring cups makes everything you measure look so cute. 








Happy Valentines Day everyone!!! 

I have always loved this holiday, even when I was single....and you should too! The reason I bring this up is because most people have a love/hate relationship with Valentines Day.... I just want to remind people that it's ok to be single. I was single for 20 years, my current boyfriend is my first boyfriend.....and if you don't have a special someone in your life now, be hopeful and let love find you.  Valentines Day can be about loving yourself as well, so eat a cupcake, drink some wine, go get your latest style watch magazine, paint your nails and watch a cheesy chic flick....and most of all put a smile on your face because your beautiful. 

Red Velvet Cupcakes for Two. 
Recipe by: thebakerchick

Ingredients
  • 1 tablespoon butter, melted
  • 2 tablespoons and 1 teaspoon white sugar
  • 1 tablespoon sour cream
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon red food coloring
  • 1 egg white*
  • 3 tablespoons and 2 teaspoons all purpose flour
  • 3/4 teaspoon cocoa powder
  • 1/2 teaspoon baking powder
  • pinch of salt.
  • cream cheese frosting for two:
  • 2 oz. cream cheese- softened
  • 2 tablespoons of butter- softened
  • 1/2-3/4 cup powdered sugar
  • 1/4 tsp vanilla extract.
Instructions
  1. Preheat oven to 325 degrees. Line 2 muffin tins with cupcake liners.
  2. In a small bowl, sift together the flour, cocoa, baking powder and salt.
  3. In a second small bowl or spouted measuring cup, combine the melted butter and sugar. Stir until well-combined.
  4. Add the sour cream, vanilla, vinegar, food coloring and egg white, and mix until smooth and creamy.
  5. Gradually add the dry ingredients to the butter mixture and stir till combined- being careful not to over-mix.
  6. Divide batter between two cupcake liners Bake for 15-18 minutes or until a tester comes out clean. Allow to cool before frosting.
  7. For the Frosting:
  8. Beat the butter and cream cheese together until smooth and creamy. add the vanilla and powdered sugar, 1/4 cup at a time and mix until frosting is free of lumps, creamy and spreadable


PS: I used a mini cupcake pan so I would get bite size cupcakes....although this recipe also makes two regular sized cupcakes. I also substituted the sour cream for a 3/4 cup of greek yogurt. I tried one and it was delicious!!!!