Red Velvet Babycakes with Winter White Glaze

Valentine’s Day is right around the corner. I know this because my husband, the professional chef, is planning a special Valentine’s Day menu for the patrons of Persimmon Woods Golf Club. Lucky for me, this special dinner is the Saturday before Valentine’s Day so I actually get to spend “the holiday” with my hubby this year, which isn’t usually the case. Ah, just another part of the glamorous life of a chef’s wife (ie, it’s not so glamorous).

When I think of Valentine’s Day, I think of roses, candy hearts, and love letters … none of which I need to make Valentine’s Day special; just getting to spend time with my husband is enough. And I’m actually not a Valentine’s Day person, but there is one Valentine’s Day staple that I do love … red velvet cake.

I recently made the recipe below for Christmas Eve, but these Red Velvet Babycakes would make a perfect Valentine’s Day treat. Swap out the sugared cranberry garnish pictured below for some candy hearts or perhaps a Hershey’s kiss … and have a lovely Valentine’s Day with your special someone … I know I will with mine!

Red Velvet Babycakes

• 3 eggs
• 3/4 cup butter
• 3 cups all-purpose flour
• 2 teaspoons unsweetened cocoa powder
• 2-1/4 cups sugar
• 1-1/2 teaspoons vanilla
• 1 1-ounce bottle red food coloring
• 1-1/2 cups buttermilk
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons vinegar

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Coat 24 2-1/2-inch cupcake pans slots with cooking spray; set aside.

2. In medium bowl, combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl, beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely.

5. Turn cupcakes over and drizzle with Winter White Glaze or icing of your choice. Top with decorations, as desired. Makes 24 cupcakes.

Winter White Glaze

• 4 cups powdered sugar
• 1 tablespoon meringue powder
• 1/2 cup hot water

1. Beat together all ingredients with an electric mixer until smooth.

2. If too thick, add more hot water, 1 tablespoon at a time until desired consistency. Use immediately. Makes about 2 cups.