I love Valentine's Day.  I love it all: the various shades of Red and Pink that are donned on this day, the paper Valentine's for the kid's parties, flowers, chocolates, desserts, mmmm the desserts...  Even when I was single I loved this day.  Traditionally I have thrown a dessert party and invited all our friends for sweets.  This year we kept it a little more low key and my husband and I had a dear friend couple over for dinner.  They are just the cutest pair of sweethearts I know.  They have been together for almost 10 years, but only married for over a year and are still lovey-dovey and so sweet on each other.  They even have cute little pet names.  I love it!  I was making cupcakes for my son's 6th grade class and  was preparing to pipe the frosting when my husband grabs a bag, sets the piping tip and says, "here let me do it." (He managed a grocery store bakery many moons ago).  I have always been apprehensive about believing the cake decorating ability as I had never seen it, but he came through with flying colors!  He never ceases to amaze me.  I love my sweet husband dearly and am so blessed to have such a strong, spiritual, confident and loving partner.  I couldn't ask for more.  So today I hope you don't hold my mushy musings against me, i just can't help but be sickening sweet.  And speaking of sweet, I have added my Red Velvet Cupcake recipe below and it is I have to say, my best yet.  Have a wonderful day!  Love,
M

Red Velvet Cupcakes

Cake Ingredients

1/2 cup shortening
1 1/2 cups sugar
2 extra large eggs at room temperature
1 ounces red food coloring
2 heaping Tbs cocoa powder
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

Frosting Ingredients

1 1/2 pounds cream cheese at room temperature
1 pound butter at room temperature
2 pounds powdered sugar sifted
1 tablespoon pure vanilla extract


Instructions for Cake:

Preheat oven to 350 F.
Cream the shortening, sugar and eggs in a mixer with the paddle attachment.  Make a paste of the food coloring and cocoa and add to creamed mixture.  Combine buttermilk, vanilla, soda, salt and vinegar in a large bowl (It will foam, be careful).  Add buttermilk mixture to creamed mixture alternating with sifted flour. Do not over mix.  Mix just until large lumps (if any) disappear.  Pour into cupcake tins with paper inserts to a little over 1/2 full.  Bake until toothpick inserted into center comes out clean.  Makes about 25 cupcakes.

Bake at 350 F. for 25 minutes.

Instructions for the cream cheese frosting

Cream the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.  The frosting can be used right away, or stored in the refrigerator up to a week.  Enough for about 50 cupcakes.

Frost cooled cupcakes with the cream cheese frosting