Happy Valentine's Day!

Happy Valentine's Day all you lovers out there! The day of roses and chocolate and romantic gestures is upon us. And whether you are single, dating, engaged, or married, you can always enjoy delicious treats of the holiday even if you have to make them yourself! And if you don't have someone else to bake for, you can always make them to share with friends. One of my friends sent me a few recipe ideas for red velvet cake that is healthier and less calories than traditional cakes. The one I chose to make is from the American Cancer Society and was chosen by my favorite, Chef Duff Goldman himself! You can find the original recipe here. The recipe is a cake recipe, but I modified it for cupcakes. The recipe makes almost 24 cupcakes. 

Red Velvet Cake

Ingredients:
1 12oz can of small beets, pureed
1/2 cup applesauce, unsweetened
1 cup sugar
1/2 cup vegetable or canola oil
2 large eggs, 2 large egg whites
3 oz unsweetened chocolate, melted
1 tsp instant coffee
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt

Directions for Cake:


1. Preheat oven to 375. Line pan with cupcake paper wrappers. 
2. Combine oil, eggs, egg whites and sugar in a mixing bowl. Beat on medium speed until smooth and light colored. 
3. Melt chocolate. Add the teaspoon of instant coffee to the melted chocolate. Stir until combined.
4. Turning the speed on mixer down to low, drizzle the melted chocolate into the mixture. Once the chocolate has been added, turn off the mixer and scrape the sides of the bowl. 

5. In a separate bowl, combine the cocoa powder, apple sauce, and beet puree. Add this to the chocolate mixture. Place the mixer on medium and mix, scrape down sides and turn off mixer. 

6. Sift the remaining dry ingredients together (flours, salt, baking soda) and gently fold into the mixture. 

7. Pour batter into cupcake pan and bake for 20-25 minutes, until toothpick comes out clean. 
8. Cool cupcakes completely.


Directions for Chocolate Berry Ganache:


Ingredients: 2 oz heavy cream, 1 1/2 oz berry puree, 4 oz good quality bittersweet chocolate (broken into small pieces)


For this ganache, I used Ghirardelli chocolate and a mixture of fresh strawberries and blackberries. You can make the puree from fresh or frozen berries.


1. Boil cream in a small pot.
2. While the cream is boiling, warm the berry puree in the microwave.
3. Once cream has boiled, add berry puree and stir to combine.
4. Pour over chocolate and stir until the chocolate is completely melted. Set aside and allow to cool so it becomes slightly thick.

5. While ganache is cooling, you can prepare the cupcakes to be filled. Cut off the top of the cupcake and scoop out some of the center. 

6. Fill inside of the cupcake with Chocolate berry ganache. Cover with top of the cupcake that you cut off to prepare for decorating. 

Nom!!

Directions for the Cream Cheese Frosting: 


Ingredients: 24 oz reduced fat/fat free cream cheese (room temperature), 1 1/4 cup powdered sugar, 2 tsp vanilla extract 

Cream cheese must be at room temperature or it is very hard to mix.

1. Lightly beat cream cheese and vanilla until smooth.
2. Scrape sides of bowl then add powdered sugar. Cream together until smooth. Do not over mix or frosting will become too soft. 
3. Decorate with frosting as you desire!

I used my favorite decorating tool, a stainless pastry bag, for most of the cupcakes.

For a little added decoration, I made chocolate heart decorations. Melt chocolate and using a plastic bag, draw hearts with the chocolate on wax paper. Freeze until ready to use and then garnish cupcake. 

So enjoy Valentine's Day no matter what your status by indulging in a delicious, and kind of healthy, treat! And while your enjoying your treat, read about what cupcakes really do for you in the great article from the Washington Post!