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| Valentine's Day Fudge Via Simply Stacie |
Valentine's Day Fudge
Ingredients:
2 cups white cake mix
2 cups powdered sugar (or as we call it here – icing sugar)
1/2 cup butter, cut into four pieces
1/4 cup milk
1/4 cup Wilton Valentine’s sprinkles
Instructions:
Add cake mix and powdered sugar to a microwaveable bowl. Mix together.
Add in butter and milk. Do not mix. Microwave for 2 minutes on high.
Remove from microwave immediately and stir together to combine. Stir in Valentine’s sprinkles.
Immediately spread the batter in an 8×8 greased baking pan. Add a few sprinkles to the top and press down with the palm of your hand or a spoon to set in place.
Refrigerate for 2 hours or until set. Cut into squares and enjoy!
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| Red Velvet Cheesecake Brownies Via Crafty Morning |
Red Velvet Cheesecake Brownies
Brownie Batter Ingredients:
1 box of red velvet cake mix
1 stick of butter, melted
3 tbsp vegetable oil
2 eggs
For the Cream Cheese Frosting:
1 (8 oz) package of cream cheese, room temperature
1/3 cup sugar
1 egg
1 tsp vanilla extract
Instructions:
Preheat the oven to 350. Grease and flour a 9×9 pan.
In a bowl combine the cake mix, melted butter, oil, and eggs. The batter should be very think, but bakes up incredibly moist. Reserve 1/3 cup of batter mixed with 2 tbsp of water for the topping, and spread the rest in to prepared baking dish.
For the cheesecake topping, beat cream cheese until like then add sugar until combined.
Beat in egg until well blended, then add vanilla. Pour on top of brownie mixture and spread into an even layer.
Top cheesecake layers with dollops of the thinned out brownie batter and use a tooth pick or butter knife to make pretty swirls. Bake 20 – 25 minutes until toothpick inserted comes out clean.
Cool completely, then serve!
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Maraschino Cherry Cupcakes
Via Lemon Sugar
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Maraschino Cherry Cupcakes
Prep time: 20 mins
Cook time: 20 mins
Serves: 24 cupcakes
Ingredients:
Cupcakes:
1 box white cake mix
3 eggs
1/3 cup vegetable oil
3/4 cup milk (or buttermilk)
1/2 cup sour cream
1/4 cup cherry juice (from Maraschino cherries)
2 teaspoons almond extract
1 cup Maraschino cherries, roughly chopped
Frosting:
1 and 1/2 cups (3 sticks) unsalted butter, softened
6 cups powdered/confectioners' sugar
2 teaspoons almond extract
1/4 cup heavy whipping cream
24 cherries with stems, for garnish
Try an Apple Butter Pecan Rolls Recipe
Instructions:
Cucpakes:
Preheat oven to 325 degrees (F). Prepare a two 12-cup cupcake pans with papers, and set aside. Rough-chop cherries, and set aside.
Combine remaining ingredients (cake mix, eggs, sour cream, oil, milk, cherry juice, almond) in a large bowl, and beat on medium speed with a hand mixer for two minutes. Fold in chopped cherries.
Fill cupcake papers 2/3 full, with batter.
Bake 17-20 minutes or until a cake-tester comes out clean.
Allow to cool completely on a wire rack before frosting.
Frosting:
In the bowl of a stand mixer, beat butter until creamy.
Add powdered sugar and whipping cream, and beat until just combined.
Add almond extract, and beat until light and fluffy, about 4-5 minutes.
Frost as desired, and top with a cherry.
Enjoy!
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