Happy Valentines Day from Chef David

BUFFALO, NY (CW23) - Red Velvet Batter

Ingredients:

1/2 C (1 stick) softened unsalted butter
1 1/2C sugar
2 eggs recommended large or extra large)
2 oz red food coloring
2 TBS (heaping) cocoa
1C Buttermilk
2 1/4 C Cake Flour
1 tsp salt
1 tsp vanilla extract
1 tsp baking soda
1 tsp red wine vinegar

Steps:

1) Cream butter, sugar, and eggs
2) make a paste of food coloring and cocoa using a whisk
3) Add cocoa paste to the creamed mixture
4) whisk together cake flour & salt. Add buttermilk alternating w/ flour mixture to the batter.
5) Add vanilla
6) add baking soda to vinegar and whisk briefly, then blend into batter on low speed.
7) Pour into prepared muffin pan pre-lined w/ liners.

Bake at 350 degrees for 9-12 mins or until toothpick comes out clean.
*note this recipe maybe be used to make cakes or cupcakes of any size...adjust your cooking time accordingly.

Buttercream

1 lb or 4 sticks of softened in salted butter
1 8oz package cream cheese softened
1 tsp vanilla extract
1/2-2/3 C Willow Creek Winery Chocolate Temptations Wine
16-24oz of confectioners sugar
1 oz bittersweet chocolate for shaving and garnish.