This year for Valentine's Day, I wanted to make something special for my nonexistent boyfriend, but I couldn't decide between luxurious red velvet cake or rich fudgey brownies. While I was pondering this dilemma, I suddenly remembered an old recipe for brownie heart cupcakes. Inspired by Martha, I decided to combine the best of both worlds and make red velvet cupcakes with pink cream cheese frosting and brownie heart garnish. The resulting dessert is wonderfully festive and just decadent enough. They're perfectly portable meaning you can easily gift them to the people you love. To learn how I made them, keep reading.
From Martha Stewart Ingredients For the cupcakes: Directions Makes 24 cupcakes. *I used regular red food coloring.
Red Velvet Cupcakes with Pink Cream Cheese Frosting and Brownie Hearts
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color*
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
For the brownies:
Vegetable oil cooking spray
1 1/2 cups all-purpose flour
3/4 teaspoons baking powder
3/4 teaspoons coarse salt
7.5 ounces unsalted butter, cut into pieces
6 ounces unsweetened chocolate, coarsely chopped
1 1/2 cups sugar
3 large eggs, room temperature
1/2 tablespoon pure vanilla extract
For cream cheese frosting:
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
From Martha Stewart
For the cupcakes:
Makes 24 cupcakes.
*I used regular red food coloring.