Raspberry Red Velvet Cupcakes Recipe from Sweet Revenge

MYFOXNY.COM - Make a yummy treat for your loved one this Valentine's Day. Here's a recipe for Raspberry Red Velvet Cupcakes from Marlo Scott, owner of Sweet Revenge .

2 cup sugar
2 sticks butter
4 eggs
4 Tbsp cocoa powder
2-3/4 cup self-rising flower
1 tsp salt
1 cup buttermilk
3 Tbsp vanilla
1 Tbsp red food color

Preheat oven to 325 degrees.

Line pans with parchment paper.

Cream together sugar and butter, scrape down sides of bowl, beat again until light and fluffy.

Add eggs one at a time beating well after each addition -- beat again until light and fluffy.

Blend in cocoa, flour and salt.

On a low speed, add buttermilk, vanilla and red food color.

Fill pans 3/4 full with batter, drop 2 raspberries in each. Bake for approximately 25 minutes (until centers spring back when lightly touched. Test with a toothpick. Cool completely before decorating.

Decorate with Cream Cheese Frosting, drizzle with Raspberry Sauce, and dust with cinnamon. Makes two dozen cakes.

Cream Cheese Frosting

16 oz cream cheese
2 sticks butter
3 oz vegetable shortening
2 tsp vanilla
24 oz (1-1/2 boxes) powdered sugar

Raspberry Sauce

1 cup premade raspberry coulis
2-1/2 sheets gelatin, bloomed
1-1/2 tsp red food coloring

Bloom gelatin in ice cold water for five minutes. Heat coulis in a small saucepan. While hot, add bloomed gelatin. Add red food coloring once cooled. Use raspberry sauce while cold or at room temperature. Do not reheat to decorate. Makes about a cup.