Somehow it has become socially acceptable to dislike Valentine’s Day. Some people say that it’s a meaningless marketing scam run by card and chocolate companies. Others try to be witty, saying that we should profess our love every day of the year.
You all need to relax. I hate Halloween — but you don’t hear me complaining!
I remember in lower school we would get to decorate a big envelope with glitter, puffy paint, and heart shaped doilies. Everyone in the class would exchange cut-out Dora the Explorer valentines and Hershey’s Kisses.
…and everyone liked Valentine’s Day.
Fast-forward 5 years, and (unlike a few of my friends) I still like Valentine’s day — maybe I’m a bit biased because I love arts and crafts, chocolate, and sparkly, corny love notes.
Valentine’s Day shouldn’t be a day to be sad that you’re single, or rolling your eyes at every lovey-dovey couple you see. It’s a national holiday, so you might as well get into it. I can’t think of a better way to do that than with cupcakes. There’s something special for everyone (and it all starts with these cupcakes).
It’s Valentine’s Day, why not spread a little love?
Red Velvet Cupcakes
1 (18.25 ounce) package red velvet cake mix
1 (3.4 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon coffee granules dissolved in 1/2 cup warm water
Preheat oven to 350 degrees F. Line 24 muffin wells with paper liners.
Beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and instant coffee mixture until well combined.
Distribute the batter between 24 muffin wells. (I like to use an ice cream scoop)
Bake for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
Cream Cheese Frosting
1 stick softened butter
1/2 cup crisco
8 oz. cream cheese, room temperature
2 teaspoons vanilla extract
5-6 cups powdered sugar
1-3 tablespoons milk
Place butter, crisco and cream cheese in the bowl of a stand mixer and beat until smooth.
Add vanilla extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the milk until you reach desired consistency.
Beat until fluffy, about 1 minute.
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