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Red velvet cups filled with a white chocolate and amaretto buttercream.
Preheat oven to 350 F. Spray two 24-count mini muffin tins with cooking spray (recipe makes roughly 36) and set aside.
For the cups:
Prepare cake batter according to package directions. Scoop out tablespoon sized scoops of batter and roll into balls. Place balls in each muffin tin cavity. Bake for 12-15 minutes. Remove from oven. Let them stand for one minute. Using a small spoon, carefully press to make an indentation in the top of each cup. Let them cool completely.
For the frosting:
Melt white chocolate and cream in a microwave safe bowl for 1 minute. Stir. Continue to melt in 30 second intervals until completely smooth. Let cool to room temperature.
In the large bowl of a stand mixer, beat butter and 1 cup of powdered sugar until creamy. Carefully add remaining powdered sugar, alternately with liqueur on low speed until smooth and creamy. Add the room temperature white chocolate mixture and beat until until smooth. Add additional heavy cream as necessary to achieve piping consistency. Pipe frosting into each cooled cake cup.
Frosting adapted from My Recipes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!