Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting

Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting

When Greg and I were young and first married and he would always bring home flowers and candy on Valentine’s Day. Then the kids came along, and they were the ones to get the treats. Some years later we started going out for a nice dinner, and that’s pretty much our Valentine’s Day tradition now.

Another tradition that I will keep this year is making my Valentines a sweet treat. These Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting are a delicious and easy treat. They start with a doctored up cake mix, and then I top them off with one of my favorite frosting recipes. Everyone always loves these and I may even treat myself to one!

 

Red Velvet Cupcakes
 
Author:
 
Ingredients
  • 1 pkg. (18.25-oz.) red velvet cake mix
  • 1 pkg. (3.4-oz.) vanilla instant pudding mix
  • 1 c. sour cream, room temperature
  • ½ c. water
  • ½ c. vegetable oil
  • 3 lg. eggs
  • 1 c. miniature semisweet chocolate chips, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. Place cupcake paper liners in cupcake pan, set aside.
  3. Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed until combined. Stop machine and scrape down the sides of the bowl. Increase speed of mixer to medium and beat for 2 more minutes until well blended. Fold in chocolate chips if you are using them. Spoon batter into pan ¾ full. (Batter will be thick. You'll have enough to make 22 to 24 cupcakes.)
  4. Bake for 18-20 minutes or until cupcakes spring back with lightly pressed with finger. Remove from oven, cool 5 minutes in pan. Remove from pan and place on wire rack to cool completely. Frost with completely cooled.

White Chocolate Cream Cheese Frosting
 
Author:
 
Ingredients
  • 8-oz. cream cheese, room temperature
  • 1 sticks butter, room temperature
  • 3-oz. white chocolate
  • 1 tsp. vanilla extract
  • 2½ to 3 c. powdered sugar
Instructions
  1. Microwave chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted. Do not overheat!! If it is almost melted with just a few solid pieces you can stir continuously for the pieces to melt.
  2. Beat cream cheese and butter with an electric mixer for 2 minutes, until fluffy and completely blended.
  3. Slowly beat in melted chocolate and vanilla extract. Slowly add powdered sugar and beat until light and fluffy. If frosting is too thick you can use heavy whipping cream, adding 1 tbsp. at a time, to reach spreading consistency.
  4. Spread or pipe onto cupcakes.

 

Share Button

Butter Pecan Cake

Butter Pecan Cake

My cousins were my first friends and the ones I call now with good or bad news. They are the people I want to celebrate holidays, weddings, and births. They are the ones that help me get through hard times. Branches from the same tree, our roots run deep. They are also the ones I turn to when I need a new recipe.

With a blog and weekly newspaper article, sometimes I struggle for a new recipe. There are weeks when every new recipe I test is horrible! Then some weeks are just crazy busy when I do not touch a pot or pan for days! That’s when my cousins come through for me and give me a recipe that I have completely forgotten about or that they have made over and over and I trust will be wonderful.

This weeks recipe is compliments of my cousin, Nancy, who got the recipe from my cousin, Lori. This Butter Pecan cake was incredibly easy and delicious. This cake begins with a cake mix and with the addition of pecan coconut frosting, and a few other ingredients, the cake is super moist. This recipe makes two loaves, and they freeze well.

5.0 from 1 reviews
Butter Pecan Cake
 
Author:
 
Ingredients
  • 1 box Butter Pecan cake mix
  • 1 container Pecan Coconut Frosting
  • 4 lg. eggs
  • 1 c. milk
  • ½ c. vegetable oil
  • ¼ c. chopped pecans
Instructions
  1. Preheat oven to 350℉. Grease and flour two loaf pans, set aside.
  2. Using an electric mixer on low, combine the cake mix, frosting, egg, milk, and oil until blended. Add the pecans and beat for 2 minutes on medium speed.
  3. Pour into prepared loaf pans and bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean.
  4. Cool for 10 minutes on a wire rack. Remove from pan and cool completely on wire rack.

 

Share Button

Cucumber, Tomato, and Onion Salad

Cucumber, Tomato, and Onion Salad
 
Author:
 
Ingredients
  • 2 large tomatoes, sliced into thin wedges and then cut in half lengthwise
  • 8 pickling cucumbers (about 4 cups), sliced
  • 1 medium Vidalia onion, quartered, then sliced thin
  • ½ c. plus 3 tbsp. apple cider vinegar
  • 2 tbsp. granulated sugar
  • freshly ground black pepper, to taste
  • salt, to taste
  • ¼ c. vegetable oil
  • ½ c. water
Instructions
  1. Slice all of the vegetables and place in a large bowl.
  2. In a small bowl, whisk together the vinegar, sugar, pepper, salt, oil and water.
  3. Pour over veggies and toss. Cover and refrigerate for at least two hours before serving.
Share Button

Strawberries and Cream Cupcakes

strawberries-and-cream-cupcakes

 

 

I have never met a cupcake that I didn’t like! Strawberry cakes were my favorite flavor as a kid. However, now I’m not sure I could pick between strawberry and chocolate. Lemon could probably be thrown into that mix too. I love them all! Cupcakes are the perfect dessert for a crowd. I love to serve them without the worry of cutting and serving. They are always eaten too, seldom do I have extra cupcakes left. I like it like that because I do not like to take home food from dinners and get-togethers.

I know, it’s probably crazy. After all, I eat the food at the gatherings. I have this mental thing about taking it back home and eating it, though. I feel like the food that has been setting out at the gathering just isn’t very clean after multiple people have walked past it, looked over it, many may have even touched it. I generally just toss it in the trash if I have extra.

Enough about my pet peeves, though, let’s talk about these wonderful strawberries and cream cupcakes.  They start with a cake mix and couldn’t be easier! The addition of pureed strawberries makes these cupcakes extra special. Topped with the creamy, luscious cream cheese frosting, your friends and family will go wild over these.

 

Strawberries and Cream Cupcakes
 
Author:
 
Ingredients
  • 1 box white cake mix or French Vanilla cake mix
  • 1 (3.4-oz.) pkg. instant vanilla pudding
  • ½ c. water
  • ½ c. sour cream, room temperature
  • ½ c. vegetable oil
  • 3 lg. eggs, room temperature
  • ½ tsp. strawberry extract
  • 1 (15.5-oz.) container sliced strawberries in sugar, drained well, reserve juice and puree the berries in a blender
Instructions
  1. Preheat oven to 350°F. Line cupcake pans with paper liners and set aside.
  2. Combine cake mix, pudding mix, water, sour cream, oil, and eggs in the bowl of mixer. Beat on medium speed until smooth. Add extract and pureed berries and mix just until blended.
  3. Scoop batter into prepared pan, filling about ¾ full.
  4. Bake for 18-20 minutes or until cupcakes spring back with lightly pressed with finger. Remove from oven, cool 5 minutes in pan. Remove from pan and place on wire rack to cool completely. Frost with completely cooled.

 
Cream Cheese Frosting for Strawberry Cupcakes
 
Author:
 
Ingredients
  • 1 (8-oz.) pkg. cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • ½ tsp. vanilla extract
  • ½ tsp. strawberry extract
  • 3 to 4 c. powdered sugar, sifted
  • some reserved strawberry juice, optional
Instructions
  1. Beat cream cheese and butter with an electric mixer for 2 minutes, until fluffy and completely blended.
  2. Add vanilla and strawberry extracts. Slowly add powdered sugar and beat until light and fluffy. If frosting is too thick you can add reserved strawberry juice, adding 1 tbsp. at a time, to reach spreading consistency.
  3. Spread or pipe onto cupcakes.

Share Button

Crispy Onion Rings

 

onion-ringsIndependence day will be celebrated a little differently this year at the Melton house. Instead of the typical grilling we are planning a fish fry. Greg and Wes went deep sea fishing in Florida recently, and we have grouper, snapper, and wahoo in the freezer.

We seldom fry because I don’t like the splattering mess that it creates. However, Greg will set up the fryer outside, and we will be in business. With delicious Vidalia onions in season, I plan to cut up a few so that we can have these terrific Crispy Onion Rings too!

The coating is light, crispy, and fabulous. Savannah even said these onion rings were better than The Varsity, and I must agree! They fry up very fast and can be kept warm in a 200° F oven.

 

Crispy Onion Rings
 
Author:
 
Ingredients
  • 1 quart vegetable oil, for frying
  • 2 to 3 large Vidalia onions, cut crosswise into ½-inch rings
  • 2 tsp. kosher salt, more for sprinkling
  • 3 to 4 c. club soda, chilled
  • 1 tsp. baking powder
  • 3 c. all-purpose flour
  • ⅓ c. cornstarch
Instructions
  1. In a large bowl, whisk the flour with the cornstarch, baking powder, and 2 tsp. kosher salt. Whisk in 3 cups club soda until the batter is smooth. Add more club soda, about 1 tbsp. at a time, until the mixture is the consistency of thin pancake batter. Let stand for 10 minutes.
  2. Meanwhile, in a large saucepan, heat the vegetable oil to 380°F. Dip 8 onion rings in the batter, letting the excess drip back into the bowl. Fry the onion rings in the hot oil over high heat, turning occasionally, until golden and crispy, 3 to 5 minutes. Transfer to a paper-towel lined baking sheet. Sprinkle lightly with salt. Repeat with the remaining onion rings and batter and serve hot or warm.

 

Share Button