* Reader Recipe
Our friend Karen, a wonderful cook who used to have her own cookie business, has regular baking playdates Emma. They go out for a girls’ lunch, then back to Karen’s for afternoons of indulgence (with no mom around, there are no holds barred on tasting and licking bowls). Together, they’ve made everything from Halloween Caramel Apples to these beauty-cupcakes for Valentine’s Day.
1 package Duncan Hines Devil’s Food Cake, plus all ingredients required
1 cup mini-chips
1 recipe Frosting, below
Red, white and pink candies
Follow all package instructions and stir in mini-chips. Spoon into greased, lined cupcake tins. Bake for 16 minutes. Cool, frost and decorate.
Frosting ( Ina Garten’s Hot Pink Butter Icing minus the Hot Pink)
3/4 pound (3 sticks) unsalted butter, at room temperature
3 pounds confectioners’ sugar, sifted
9 tablespoons milk
3 teaspoons pure vanilla extract
Food coloring–tap your inner artist (plus, Emma and Karen used cocoa powder so mommy could have chocolate)
Cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners’ sugar, milk and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened. Divide among several small bowls and add food colorings to your heart’s desire. Using a spatula, fully incorporate the color into the frosting.
Other Recipes from Karen