Ok...I'm puttin' my camera where my mouth is! One of my favorite pastimes is baking, and I can make a pretty decadent Red Velvet Cupcake if I don't say so myself. Baked up a couple dozen Red Velvet Macadamia Nut Crunch cupcakes for two very special ladies a while back. I don't have the heart to not share the recipe so here it is...Enjoy!
"Jo's Red Velvet Bliss with Macadamia Nut Crunch Frosting"
In a bowl mix together:
1 box white cake mix w/pudding in the mix (if no pudding, then add a box of vanilla instant pudding)
3 T. Unsweetened cocoa powder
1 T. White vinegar
1/2 cup vegetable or canola oil
4 large eggs
1 cup milk
Mix well then add
1/4 cup Red food coloring
Pour into 9" x 13" pan or two round 8" cake pans, or a 12 tin cupcake pan. Bake for 20-25 minutes (15-20 for cupcakes) or until toothpick comes out clean. Do not over bake. Let cook completely on rack before frosting.
Frosting:
1 blk. butter (not margarine) at room temperature
1 8 oz. package good quality cream cheese, softened
1/3 box of powdered sugar
1 1/2 C. chopped Macadamia nuts
Cream butter and cream cheese, gradually add powdered sugar and beat until creamy. Stir in 3/4 cups chopped Macadamia nuts. When all cupcakes have been frosted, sprinkle the remaining nuts over the top.
*I personally do not like heavy frosting so I lighten it by folding in 1/3 tup of Cool Whip. The frosting does not lost it's taste, and it is not so overwhelming when you bite into it. Yum-a-lum!
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