Red Velvet Cupcakes

I am sure you have noticed that the red velvet cake is making a come back. You'll see them at weddings, parties and in the corner bakeries. I thought I would try a batch, and after finding a recipe I was somewhat discouraged as it seemed as though they were a light chocolate cupcake with a lot of red food coloring. I was wandering on the baking aisle in the local store and there is was right in front of me...


A cake mix already to go! I snatched it up and ran right home and baked the cute little red devils. I made a cream cheese frosting and topped with the crumbs from a cupcake that I had crumbled. The were

perfect and delicious and the biggest part...SIMPLE!
I have seen this exact cupcake at a bakery selling for $2.79 each. I paid just a little over that for 24!

Cream Cheese Icing
1 (8 ounce) packages cream cheese, softened
1/4 cup butter, softened
1 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
1.In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Delicious and oh so simple!

Frosted Pineapple Cookies

1 (8 ounce) can crushed pineapple
1/2 cup shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups confectioners' sugar
2 Tablespoons softened butter

1.Drain pineapple, set aside 3 tablespoons juice for the frosting. Set pineapple aside.In a mixing bowl, cream shortening and sugar. Add egg; mix well. Add pineapple and vanilla; mix well. Combine flour, baking soda, baking soda and salt; stir into the creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets and press slightly down with a fork. Bake at 325 degrees F for 17-20 minutes or until golden. Immediately remove from baking sheets to cool on wire racks.

2.For frosting, in a small bowl, combine confectioners' sugar and butter with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.

For added pleasure top with toasted coconut.

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