Vanilla Cupcakes with Red Velvet Surprise & White Chocolate Buttercream

July 4th is coming, time for everything Red, White, and Blue.  Time to celebrate patriotism and gratitude for freedom.  I love any holiday that brings family together.


Vanilla Cupcakes with Red Velvet Surprise:
1/2 cup butter
1 cup sugar
3 egg whites
2 tsp vanilla
1½ cups flour
2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
1½ tsp unsweetened cocoa
3/4 tsp red food coloring

Preheat oven to 350°.  Line a 12 cup muffin pan with paper liners.

In large bowl with electric mixer, cream butter and sugar.  Beat egg whites until frothy and add to creamed mixture along with vanilla and mix well.  Combine flour, baking powder, and salt, add to creamed mixture and mix well.  Mix in buttermilk until batter is smooth.  Measure 3/4 cup of batter and put in small bowl, and mix in cocoa and red food coloring.

Fill each prepared cup with scoop of white batter, about 1/3 full.  Place heaping tablespoon of red batter in center of each cup on top of white batter.  Gently scoop remaining white batter over top of red batter in each cup to cover completely.  Bake for 20-22 minutes, until center is set.  Cool completely before frosting.

White Chocolate Buttercream Frosting:
1/2 cup butter, softened
1/2 cup white chocolate chips, melted and cooled slightly
3½ cups powdered sugar
1 tsp vanilla
3-4 Tbl milk

Whip all ingredients together with electric mixer to frosting consistency.  Frost completely cooled cupcakes.

One Year Ago Today:  Sausage Potatoes and Artichoke Hearts

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Cakes, Dessert

Red Velvet Blueberry Cheesecake

Feeling patriotic and wanted red, white and blue in my life.  Thought this up late last night when I should have been sleeping.  The bottom layer is like a red velvet brownie with a cheesecake layer in the middle and the blueberries on top.  The Fam loved it. Happy 4th of July!

1 red velvet cake mix
2 Tbl unsweetened cocoa
1/2 cup butter flavor shortening
2 eggs
2 pkgs cream cheese, room temperature
1/2 cup sugar
1 Tbl lemon juice
1 tsp vanilla
3 egg whites
1 can blueberry pie filling

Preheat oven to 350°.  In large bowl, mix cake mix, cocoa, shortening and eggs with electric mixer.  Press into a sprayed 13×9 pan.  Bake for 12-15 minutes.  Remove from oven and set on cooling rack.  Turn oven down to 325°.  In large bowl, cream together cream cheese and sugar.  Add lemon juice, vanilla, and egg whites, mix well.  Pour over red velvet crust, spread right up to edge without going over.  Bake for 20 minutes.  Remove from oven and cool completely.  Refrigerate at least 2 hours.  When ready to serve, cut into squares, plate, and spoon blueberry pie filling over top.  Keep any leftovers in the fridge.

*If blueberry filling is more purple than blue, stir in a little blue food coloring to achieve the red, white, and blue effect.