Red Velvet Cupcakes

OMG! I don't know one person who doesn't like these red velvet cupcakes. I know red velvet originated from the South, but whoever came up with the idea is a genius! I brought the batch over to a family party for dessert and they were gone within five minutes. Everyone loved them and now I have orders coming in for birthday parties. What did I get myself into?! (Just kidding, I love making them.) These make a perfect treat for Valentine's Day.

I've made Red Velvet many times and have experimented with the ingredients to finally come up with what I think is THE perfect red velvet recipe.

Red Velvet Cupcakes
Adapted from Paula Deen

Cupcakes:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup sugar
• 1/2 cup light brown sugar
• 1 1/2 cups vegetable oil
• 1 cup light buttermilk
  
• 2 large eggs
• 1 tablespoon red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 1 1/2 cups confectioner's sugar
• 1 1/2 packages cream cheese
• 1 1/2 teaspoons vanilla
  

1. Cupcakes: Preheat oven to 350 degrees.

2. In a medium bowl, combine flour, baking soda, salt, cocoa powder and sugar. In a large bowl, gently beat the oil, buttermilk, eggs, vanilla, vinegar, and food coloring. Then gradually add the dry ingredients until smooth and thoroughly combined.

3. Fill 2/3 of the cupcake holders with the batter. Bake for about 20 minutes. Test the cupcakes with a toothpick. Remove and cool completely before frosting. Makes about 24 cupcakes.

4. Frosting: In a large bowl, beat the cream cheese, sugar and vanilla on low speed until smooth. Then increase to high speed until very light and fluffy. Pipe the frosting on the cupcakes or spread on with a spatula.

Pink Chocolate Chip Buttermilk Pancakes

Three of my favorite things are chocolate, the color pink, and breakfast. These pancakes couldn't be more perfect for me. They're also perfect for a Valentine's Day breakfast.

Pink Chocolate Chip Buttermilk Pancakes
Pancake Recipe From Martha Stewart

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
• 10 drops of red food coloring
• chocolate chips

1. Heat griddle to 375 degrees. Whisk dry ingredients in a medium bowl. Add eggs, buttermilk, and 4 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.

2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Brush remaining 1/2 teaspoon of butter. Wipe off excess.

3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Add chocolate chips to the pancakes. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm. Top with chocolate syrup and whipped cream.