I started off with making red velvet cake pops. I'm not a red velvet fan myself, but I know that it is the flavor of choice for many. I used my Bella Cucina cake pop maker. I enjoy using this handy appliance because I find mixing cake and frosting is way too sweet for my liking; plus the benefit of using this appliance gives me perfect balls that look uniform. I dipped my pops in melted white chocolate and decorated with a variety of Easter sprinkles that I bought from Target (my favorite store and anyone who knows me will confirm this as a fact). Which I will share the ingredients at a later time. Then off to cupcakes.
Once I finished my cake pops I started on my cream cheese frosting for the chocolate cupcakes. I used the following recipe for my frosting:
4 ounce cream cheese
5 tbs unsalted butter room temperature (or your frosting will be lumpy)
3-4 cups powdered sugar
1 tsp vanilla extract
1 tbs cream
Using a hand mixer I combined all the ingredients until smooth. I stored the icing in the refrigerator to stiffen while I baked my chocolate cupcakes. I used the following recipe for my moist chocolate cupcakes:
- 1/2 cup (1 stick) butter room temperature
- 1 cup sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
Preheat oven to 350 degrees.
1. Cream sugar and butter together until fluffy then add egg and vanilla.
2. Sift the flour, cocoa powder, salt and baking soda together in a mixing bowl. In a separate bowl combine the liquid ingredients.
3. Slowly add the 1/3 of the dry ingredients to the creamed butter. Alternate between the dry and wet ingredients.
4. Fill the baking cups 2/3 full and bake for about 22 minutes.
5. Frost when cooled and *decorate.
*I decorated with a flower made earlier during the week from leftover royal icing and stored in an air tight container.