Thursday, November 10, 2011

PB Cookie & Red Velvet Love Cups

Our Valentine's Day this past February was a bit low key. No sushi or saki this year :( 
Being 6 months pregnant kinda puts the kabosh on raw fish and alcohol. Our little man was totally worth it though :) Plus my BSM made us juicy lucys instead! YUM! (post to follow soon)
AND we had cookie cups AND red velvet cupcakes!
AND those delicious red chewy gummy hearts! Sugar overload! 

Peanut Butter Cookie Cups with PB M&Ms
makes 2 dozen mini cookie cups

1 cup peanut butter (whatever your favorite kind is)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 bag peanut butter m&ms

1. Preheat your oven to 350. Line your mini cupcake pan with mini liners or if you don't want to use liners just spray it with some non-stick spray.
2. In a stand mixer or with a hand mixer or a good ol' spoon, mix all ingredients together. Since these are mini cookie cups, feel free to cut the m&ms in half before adding them to the cookie dough.
3. Once everything is combined, start pinching off small pieces of dough and press into your liners.
4. Bake at 350 for about 8 minutes. Cookies should look light golden brown.
5. Let cool on a rack and enjoy :)

Red Velvet Cupcakes with Cream Cheese Frosting
*makes 3 dozen cupcakes
Adapted from Annie's Eats

2 1/2 cups cake flour
1 1/4 cup sugar
1 tsp. baking soda
2 Tbsp. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
*1 cup buttermilk
1 tsp. vanilla
1 tsp. distilled vinegar
*1 oz jar of red gel food coloring

1. Preheat your oven to 350 degrees F. Line your cupcake pans with liners or if you'd rather not use liners spray with non-stick spray. Set aside.
2. Combine your flour, sugar, baking soda, cocoa powder, and salt in a medium bowl. Set aside.
3. In a stand mixer or with a large bowl and hand mixer, beat your eggs, oil, buttermilk, vanilla, vinegar, and food coloring. Beat on medium speed until they're well blended.
4. On low speed, slowly add the dry ingredient mixture until the batter is smooth.
5. Fill each liner halfway. (I only fill them halfway because I like my cupcake tops to be even with the top of the liners.)
6. Bake for about 15 minutes or until toothpick inserted comes out clean. Then place on a wire rack to cool.
7. Once cupcakes have cooled frost with cream cheese frosting or buttercream. Or whatever frosting your little heart desires. I love cream cheese so that's what I use. Recipe can be found in this post.

*Notes: If you don't have buttermilk you can use regular milk with a tablespoon of vinegar added. Stir and let sit for about 10 minutes.
You can use any kind of gel food coloring you like to make pink or green or blue velvet. I've found that the gel coloring works the best. 

Vanilla Bean Cream Cheese Frosting found HERE.

Stay tuned for my next baking adventure :)
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