A Forgotten Kiss Meets Red Velvet

There are so many ways to a person’s heart, and this week I’m trying to cover all my bases, and show you special ways to spread the love.  In my book, food, flowers and sweets are the trifecta for Valentine’s Day.

Bring in the Forgotten Kiss and the Red Velvet Cupcake.

I’m not sure why these refined meringue cookies are called Forgotten Kisses, but they are so pretty, and a delight to give as a gift.

And the Red Velvet Cupcakes.  Huge statement, and not the least bit low in fat.  But who’s keeping track of that anyway.  A beautiful and elegant cupcake.

The Forgotten Kisses recipe is an old family recipe, and the Red Velvet Cupcake is a recipe that I follow from one of my cookbooks.  Here are the recipes:

Forgotten Kisses

Preheat oven to 375 degrees

2 egg whites

1/2 teaspoon cream of tarter

pinch of salt

3/4 cup granulated sugar

1/2 teaspoon vanilla

1 (12 ounce) package chocolate chips

Beat egg whites until foamy.  Add salt, cream of tarter.  Beat until stiff peaks.  Add vanilla, then sugar gradually.  Fold in chocolate chips.  Drop by teaspoon on ungreased cookie sheet.  Put in oven and immediately turn off oven.  Leave in oven for 5 to 6 hours.

Red Velvet Cake

CAKE:

2 1/4 cups unbleached all-purpose flour

1 1/2 teaspoons baking soda

pinch table salt

1 cup buttermilk

1 tablespoon white vinegar

1 teaspoon vanilla extract

2 large eggs

2 tablespoons natural cocoa powder

1 (1 ounce) bottle red food coloring

12 tablespoons unsalted butter, softened

1 1/2 cups granulated sugar

FROSTING:

16 tablespoons unsalted butter, softened

4 cups confectioners sugar

16 ounces cream cheese, cut into 8 pieces, softened

1 1/2 teaspoons vanilla extract

pinch of salt

FOR THE CAKE:  Adjust oven rack to middle position and heat oven to 350 degrees.  Line cupcake pan with holders.  Whisk flour, baking soda, and salt in medium bowl.  Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.  Mix cocoa with food coloring in a small bowl until smooth paste forms.

With a stand mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary.  Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.  Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds.  Scrap down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.  Scrape down bowl, and cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds.  Using rubber spatula, give batter final stir.  Scrap into prepared pans and bake until toothpick inserted in center comes out clean, about 20 minutes.  Cook cupcakes in pan for 5 minutes, then turn out onto wire rack and cool completely.

FOR THE FROSTING:  With stand mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.  Add cream cheese, 1 piece at at time, and beat until incorporated, about 30 seconds.  Beat in vanilla and salt.  Refrigerate until ready to use.

When cupcakes are cooled, spread or pipe frosting on each one.  Cover and refrigerate until ready to serve, up to 3 days.