Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

Cake

2 1/2 cups flour

2 cups sugar

2 tbsp cocoa

1 tsp baking soda

2 eggs

1 1/2 cups oil

1 cup buttermilk

1 tbsp vinegar

1 tsp vanilla

2 oz red food coloring

Frosting

12 oz cream cheese

6 tbsp butter

6 tbsp shortening

7 cups powdered sugar

1/2 tsp vanilla

Instructions

1. Whisk together all wet ingredients in a large bowl until combined. Set aside.

2. In a large mixing bowl, whisk together all dry ingredients until combined.

3. Add wet ingredients to dry ingredients and mix on medium high until completely combined.

4. Add cupcake liners to cupcake pans and fill liners about 3/4 full with batter.

5. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted comes out clean.

6. Allow to cool for a few minutes and then remove to a wire rack to finish cooling.

While the cupcakes are cooling, make the frosting:

1. Beat the cream cheese, butter and shortening until smooth.

2. Slowly add 3 cups of powdered sugar. Mix until combined.

3. Mix in the vanilla extract.

4. Add the rest of the powdered sugar and mix until smooth. Add a teaspoon or two of cream or water, if needed, to get the right consistency.

5. Ice the cupcakes when they are cool.

recipe from lifeloveadnsugar.com

Reese’s Peanut Butter Chocolate Chip Cookie Cake

Ingredients

Cookie

1/2 cup butter

3/4 cup light brown sugar

1/4 cup sugar

3/4 cup peanut butter

1 egg

1 tsp vanilla extract

1 3/4 cups flour

3/4 tsp baking soda

1/2 cup peanut butter cups, chopped (from a 12 oz bag of Reeses)

1/2-3/4 cup chocolate chunks

Icing and Topping

1/4 cup butter

1/4 cup shortening

2 cups powdered sugar

1/4 cup cocoa

1/2 tsp vanilla extract

1-2 tbsp water

remainder of Reeses, chopped (from 12 oz bag)

chocolate sauce, optional

Instructions

1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.

2. Mix in peanut butter, egg and vanilla extract.

3. Add flour and baking soda and combine.

4. Stir in Reeses, peanut butter cups and chocolate chunks.

5. Preheat oven to 350 degrees. Line a 9 inch cake pan with parchment paper and grease the sides so that the cookie doesn't stick.

6. Press dough evenly into the pan cake.

7. Bake for 18-20 minutes, or until edges are slightly brown.

9. Remove cookie from oven and allow to cool for 15-20 minutes in pan.

10. Remove from pan carefully and allow to cool completely.

While cookie cools, make icing:

1. Beat the shortening and butter until smooth.

2. Slowly add 1 cup of powdered sugar. Mix until combined.

3. Mix in the vanilla extract and 1 tbsp water.

4. Add the cocoa and the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.

To finish:

1. When cookie cake has cooled, spread chocolate icing on the top.

2. Add Reese's to the top of the icing.

3. Drizzle chocolate sauce on top of Reese's.

4. Store in an airtight container.

recipe from lifeloveandsugar.com

Crispy Peanut Butter Balls

Ingredients

2 cups creamy peanut butter

1/2 cup butter, softened

3 3/4 cups powdered sugar

3 cups rice krispie cereal

4 cups chocolate chips

1/4 cup shortening

Instructions

1. Beat peanut butter and butter together in a large bowl until well blended.

2. Slowly mix in powdered sugar until smooth.

3. Stir in rice krispie cereal.

4. Shape into 1 inch balls. Refrigerate until firm.

5. Melt chocolate chips and shortening in a bowl in the microwave, stirring every 30 seconds, until smooth.

6. Dip balls into chocolate using a toothpick. Tap on the side of the bowl to allow excess chocolate to drip off.

7. Place balls on parchment paper and allow to dry.

recipe fromlifeloveandsugar.com

Layered Red Velvet Cheesecake Bundt Cake

Ingredients

Cheesecake Filling

1 package cream cheese, softened (8oz)

1/4 cup sugar

1 egg

1 tsp vanilla

Cake

3 cups flour

1 1/4 cup sugar

1 tbsp + 1 tsp cocoa

1 tsp baking soda

1 cup oil

3/4 cup buttermilk

1 tsp vanilla

2 eggs

1 oz red food color

2 tsp vinegar

Glaze

1 1/2 cups powdered sugar (plus more if needed for thickness)

3 tbsp milk

1/2 tsp vanilla extract

sprinkles, optional

Instructions

1. Beat cheesecake filling ingredients together with an electric mixture, until smooth. Set aside.

2. Add flour, sugar, cocoa and baking soda together in a large mixer bowl. Set aside.

3. Whisk together oil, buttermilk, vanilla, eggs, red color and vinegar in another large bowl.

4. Add wet ingredients to dry ingredients and mix until thoroughly combined.

5. Preheat oven to 350 degrees and grease a 10 inch bundt pan.

6. Add about 1/3 of the cake batter to the pan.

7. Spoon half of the cheesecake filling into the pan, trying to keep it in the center of the cake batter (not touching the sides of the pan)

8. Spoon another 1/3 of the cake batter on top of the cheesecake filling, starting with the edges.

9. Add the remaining cheesecake filling, again trying to keep it away from the sides of the pan.

10. Add remaining 1/3 of the cake batter, beginning with the sides and covering all the cheesecake filling.

11. Bake for 38-43 minutes.

12. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.

13. When cake is completely cooled, whisk together glaze ingredients in a small bowl. Use a spoon to drizzle it on top of the cake. Top with sprinkles, if desired.

recipe from lifeloveandsugar.com