Joanne Fluke RED VELVET CUPCAKE MURDER Recipe for Red Velvet Surprise Cupcakes from RED VELVET CUPCAKE MURDER by Joanne Fluke Chocolate Apricot Surprises: 6 ounces semi-sweet chocolate chips (one cup) 2 Tablespoons apricot jam (chop up big pieces) 2 Tablespoons salted butter Microwave the ingredients together until they’re melted and you can stir them smooth. Let cool 5 minutes. Drop by small spoonfuls onto wax paper to form 24 mounds. Refrigerate while you mix the cupcake batter. Red Velvet Cupcakes: 1 and 1/2 cups white (granulated) sugar 1/2 cup salted butter, room temperature. 1/2 cup vegetable oil 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cocoa powder 2 teaspoons red food color gel 1 teaspoon vanilla extract 2 large eggs 2 and 1/2 cups all-purpose flour (pack it down when you measure it) 1 cup buttermilk (or sour cream thinned with milk) 1 teaspoon red wine vinegar (or white vinegar) Preheat the oven to 350 degrees F., rack in the middle position. Place 24 paper cupcake liners in two 12-cup cupcake pans. Add the flour in increments, alternating with the buttermilk. Then mix in the vinegar. (The batter will foam up a bit.) Fill the cupcake papers 1/3 full of batter. Then place one Chocolate Apricot Surprise in the center of each cup and press them down slightly. Fill the cups three-quarters full with batter. (These cupcakes don’t rise much.)

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Red velvet cupcakes

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Page 1: RECIPE-Joanne Fluke-Red Velvet Surprise Cupcakes.docx

Joanne Fluke RED VELVET CUPCAKE MURDER

Recipe forRed Velvet Surprise Cupcakes

from RED VELVET CUPCAKE MURDER by Joanne Fluke

Chocolate Apricot Surprises:6 ounces semi-sweet chocolate chips (one cup)2 Tablespoons apricot jam (chop up big pieces)2 Tablespoons salted butter

Microwave the ingredients together until they’re melted and you can stir them smooth. Let cool 5 minutes. Drop by small spoonfuls onto wax paper to form 24 mounds. Refrigerate while you mix the cupcake batter.

Red Velvet Cupcakes:1 and 1/2 cups white (granulated) sugar1/2 cup salted butter, room temperature.1/2 cup vegetable oil1 teaspoon salt1 teaspoon baking powder1 teaspoon baking soda1 teaspoon cocoa powder2 teaspoons red food color gel1 teaspoon vanilla extract2 large eggs2 and 1/2 cups all-purpose flour (pack it down when you measure it)1 cup buttermilk (or sour cream thinned with milk)1 teaspoon red wine vinegar (or white vinegar)

Preheat the oven to 350 degrees F., rack in the middle position.Place 24 paper cupcake liners in two 12-cup cupcake pans.

Add the flour in increments, alternating with the buttermilk. Then mix in the vinegar. (The batter will foam up a bit.)

Fill the cupcake papers 1/3 full of batter. Then place one Chocolate Apricot Surprise in the center of each cup and press them down slightly. Fill the cups three-quarters full with batter. (These cupcakes don’t rise much.)

Bake for 20 to 23 minutes. Take them from the oven and let the cupcakes cool in their pans on a wire rack. Cool completely before frosting.

Cream Cheese Frosting:4 ounces cream cheese, softened1/4 cup salted butter, softened1 teaspoon vanilla extract2 cups powdered sugarred decorators sugar (optional)

Page 2: RECIPE-Joanne Fluke-Red Velvet Surprise Cupcakes.docx

Joanne Fluke RED VELVET CUPCAKE MURDER

Mix the first 3 ingredients together in a medium-sized bowl. Then add powdered sugar until the frosting is of spreading consistency.

Work from the center to frost your cupcakes and don’t go all the way to the edges. Leave some pretty red cupcake showing at the edges. To make them even prettier, sprinkle the tops with red decorators sugar before the frosting dries.