Red Velvet Cupcake Recipe 2 1/4 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda

1/2 teaspoon salt 1 cup butter, softened 2 1/4 cups sugar 4 eggs 1 cup sour cream 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice) 1 ounce red food coloring (optional) 4 teaspoons pure vanilla extract Directions: 1. Preheat oven to 350 degrees F. 2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. 3. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. 4. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full. 5. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. 6. Gently remove from oven (these are super-moist, and will collapse if you arent careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely. 7. I use the Vanilla Buttercream Frosting (From Sprinkles Cupcakes) recipe (Vanilla Buttercream Frosting (From Sprinkles Cupcakes)) with these cupcakes and my family loves them.

Strawberry Valentine Cookies Recipe Ingredients 2/3 cup butter, softened 2/3 cup sugar 1 egg 1 tablespoon lemon juice 2 cups all-purpose flour 1/3 cup strawberry drink mix 2 teaspoons baking powder 1/2 teaspoon salt GLAZE: 1 cup (6 ounces) semisweet chocolate chips 1 teaspoon shortening FROSTING: 1/3 cup butter, softened 2 tablespoons strawberry drink mix 1/8 teaspoon salt 3 cups confectioners' sugar 3 to 5 tablespoons 2% milk Directions In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 810 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.

In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies. Yield: about 2 dozen. Chocolate-Frosted Heart Cookies Recipe Ingredients 3/4 cup butter, softened 1/2 cup sugar 1 egg 4 teaspoons grated orange peel 1/2 teaspoon vanilla extract 2 cups all-purpose flour 3/4 teaspoon salt 1/4 cup semisweet chocolate chips 2 ounces white baking chocolate, chopped Chocolate, red and pink sprinkles Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Shape into a ball, then flatten into a disk. Wrap each in plastic wrap and refrigerate for 1 hour or until firm. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. heartshaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325 for 13-15 minutes or until edges are golden brown. Remove to wire racks to cool completely. In a microwave, melt chocolate chips; stir until smooth. Repeat with white chocolate. Frost half of the cookies with semisweet chocolate and the remaining half with white chocolate. Immediately decorate as desired with sprinkles. Let stand until set. Store in an airtight container. Yield: 3 dozen.