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
 
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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
 
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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.

 

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Earthquake Cake

Earthquake Cake

Several months ago, while visiting my mom, I attended Wednesday night church with her. One of her good friends, Inell, had taken an Earthquake cake and was kind enough to share the recipe with me. However, months later when I wanted to make the cake I could not find it.  This has happened to me more than once! In all honesty, it’s probably in the bottom of a purse somewhere, but for now, I took to the web.

This Earthquake Cake is super moist, extremely easy and crazy delicious! Inell’s cake and the one I made used a chocolate cake mix, however, while searching the web I found several variations including red velvet and pumpkin. I love the coconut, but it is totally optional and works well without it.

Earthquake Cake
 
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Ingredients
  • 1 (15.25-oz.) box Chocolate cake mix (I used German chocolate)
  • 1 (8-oz.) pkg. cream cheese, softened
  • ½ c. butter, softened
  • 1 tsp. vanilla extract
  • 2 c. powdered sugar
  • ½ c. flaked coconut
  • 1 c. chopped pecans, lightly toasted
  • 1½ c. chocolate chips (milk chocolate or semi-sweet)
Instructions
  1. Preheat oven to 350℉. Spray a 9 x 13-inch baking dish with cooking spray.
  2. Sprinkle pecans in the bottom of the dish, set aside.
  3. Prepare the cake mix as directed on the package. Pour the batter evenly over the pecans, do not stir.
  4. Using a hand mixer, mix the cream cheese and butter until mixed well. Gradually add the powdered sugar and beat until creamy. Fold in coconut.
  5. Drop coconut mixture by spoonfuls randomly over the batter. Using a butter knife, lightly swirl through the batter.
  6. Sprinkle the chocolate chips over the top of the cake.
  7. Bake for 30 to 45 minutes or until a toothpick inserted into the cake come out clean.
  8. Cool to room temperature then serve.

 

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Pumpkin Spice Cream Cheese Spread

pumpkin-spice-cream-cheese-spread-11

Give me a day with temperatures under 80 and you will find me polishing up my boots, dragging out my scarves, and pulling out the fall recipes!

With fall just around the corner, my mind is on chili and soup, pumpkin and apples. Have you noticed how pumpkin spice products have taken over the nation? Because of “superfans,” Starbucks began offering their pumpkin spice lattes early this year. One fan, in particular, was delighted. That is Wesley’s girlfriend, Ashley. She is as crazy about pumpkin spice as I am about apples.

Just in time for fall, I want to share this fabulous cream cheese spread. Not only is this fantastic Pumpkin Spice Spread yummy on a warm toasted bagel, but it’s also delicious stuffed inside French toast.

I am also including the recipe for homemade Pumpkin Pie Spice. This combination of warm, fragrant spices is great to keep on hand this time of the year. It is simple to make, and any well-stocked spice cabinet will include all of the ingredients.

 

Pumpkin Spice Cream Cheese Spread
 
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Ingredients
  • 8 oz. cream cheese, softened
  • ¼ c. canned pumpkin puree
  • 2½ tbsp. brown sugar, packed
  • 1½ tsp. pumpkin pie spice blend, or more to taste
  • ¼ c. finely chopped pecans, lightly toasted
  • 1 tsp. vanilla extract
Instructions
  1. In a medium bowl combine the cream cheese, pumpkin, brown sugar, spice blend,pecans, and vanilla with an electric mixer. Mix until mixed well and smooth. Transfer to an airtight container and store in the refrigerator.

 

 

Pumpkin Pie Spice Blend
 
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Ingredients
  • 1½ tbsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground nutmeg
  • ¾ tsp. allspice
  • ¾ tsp. tsp. ground cloves
Instructions
  1. Mix all of the spices together in a small bowl. For convenient storage, pour into a small glass jar.

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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
 
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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
 
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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.

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Whipped Cream Cheese Frosting

 

red velvet cake with whipped cream cheese frosting picture

I have lived in 8 different cities in my lifetime. I know what it feels like to be the new family in the neighborhood. Since I was surrounded by family when I was growing up, it was a bit intimidating when I moved away for the first time. I have wonderful friends at each stop on the road, and I keep in touch with many. When we moved to Garfield six years ago, there were many families that welcomed us. One family, in particular, was Mrs. Martha and Mr. Nick’s family. They invited us to family gatherings and made us feel as if we had been part of this community forever.

Recently, while at a friend’s wedding, who also happens to be Mrs. Martha’s daughter, I tried a cake frosted with this light and airy whipped cream cheese frosting. Mrs. Martha was nice enough to share the recipe with me. I prepared a red velvet cake for the picture, but Mrs. Martha says that this frosting is great on chocolate, strawberry, and lemon cakes too. This frosting is not your typical cream cheese frosting. It isn’t as rich or sweet as traditional cream cheese frosting, which makes it perfect for a summer cake. Whip up your favorite cake recipe today and try this simple and fabulous frosting.

AAA Amye Signature for blog

 

Whipped Cream Cheese Frosting
 
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Ingredients
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1 (16-oz.) container Cool Whip
Instructions
  1. Beat the cream cheese with an electric mixer. Add powdered sugar and beat until light and fluffy. Add vanilla extract and Cool Whip, beating until mixed well.
  2. Frost your favorite cake between layers and on top and sides. Keep cake refrigerated.

 

 

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