Joanne Fluke RED VELVET CUPCAKE MURDER
Red Velvet Surprise Cupcakes
RED VELVET CUPCAKE MURDER
by Joanne Fluke
Chocolate Apricot Surprises:
6 ounces semi-sweet chocolate chips
2 Tablespoons apricot jam
(chop up big pieces)
2 Tablespoons salted butter
Microwave the ingredients together until they’re melted and you can stir them smooth.
Let cool 5 minutes. Drop by small spoonfuls onto wax paper to form 24 mounds.Refrigerate while you mix the cupcake batter.
Red Velvet Cupcakes:
1 and 1/2 cups white
sugar 1/2 cup salted butter, room temperature.1/2 cup vegetable oil1 teaspoon salt1 teaspoon baking powder 1 teaspoon baking soda1 teaspoon cocoa powder 2 teaspoons red food color gel1 teaspoon vanilla extract2 large eggs2 and 1/2 cups all-purpose flour
(pack it down when you measure it)
1 cup buttermilk
(or sour cream thinned with milk)
1 teaspoon red wine vinegar
(or white vinegar)
Preheat the oven to 350 degrees F., rack in the middle position.Place 24 paper cupcake liners in two 12-cup cupcake pans. Add the flour in increments, alternating with the buttermilk. Then mix in the vinegar.
(The batter will foam up a bit.)
Fill the cupcake papers 1/3 full of batter. Then place one Chocolate Apricot Surprise inthe center of each cup and press them down slightly. Fill the cups three-quarters fullwith batter.
(These cupcakes don’t rise much.)
Bake for 20 to 23 minutes. Take them from the oven and let the cupcakes cool in their pans on a wire rack. Cool completely before frosting.
Cream Cheese Frosting:
4 ounces cream cheese, softened1/4 cup salted butter, softened1 teaspoon vanilla extract2 cups powdered sugar red decorators sugar