Red Hot Cupcakes and Frosting

If you have been wondering where I am you should know that my laptop charger died.  (I realize I have already used that excuse once this year, but really, I should probably be a professional charger exterminator or something because I do a really good job.)

I have currently taken my husband's laptop hostage for the night so I can post some of my Valentine's treats far enough in advance that you can actually make them if you want to.

Anyways, this charger drama cause a real rift in our marriage.  I was all "Whyy do you have to be in *marketing*... why couldn't you work at the Toshiba parts assembly plant! Seriously!  Why do these things always happen to me!"

So then for awhile I'm really mad at him for not being a charger repairman.

But then he says he'll go get me a slice of pie to make me feel better. (Obviously he knows the way to my heart.) And he returns with not one slice of pie, but two WHOLE pies, (which is like 8 slices of pies, or 16 if you have portion control), so then I pretty much forgive him for not being a Toshiba repairman, because first of all, who does that? and second of all, he buys me pie so he pretty much rocks.

I think these cupcakes are a pretty great way of saying "I forgive you for not being a Toshiba repairman and you're a pretty awesome pie-bringer."

Which is always a great thing to express to people, don't ya think?


These are really yummy. I was so-so on the frosting, because I have aversions to buttercream.  But the red hots in the cake... mmmm so good.  Don't be afraid of them if you don't like feeling like your mouth is on fire.  These have a great cinnamon flavor but are not really "hot" per se.  You don't need to have a glass of water handy to chase it with, I promise. My 2 year old didn't even notice, and he's kind of a wuss.

Have a great week! 

Red Hot Cupcakes

Recipe adapted from Erica's Sweet Tooth

-1 white boxed cake mix (and ingredients to make it)
-Red hots (I like the smaller ones that are found on the baking aisle instead of by the theater candy, because as you'll notice my ginormo red hots all sunk to the bottom and that's kind of a bummer.)

For syrup:
-1/4 cup water
-1/4 cup red hots

For frosting:
-1 cup unsalted butter  (Seriously... use unsalted!!)
-4 cups powdered sugar
-4 Tbsp red hot syrup
-1/4-1/3 cup crushed red hots  (Use a food processor)

Make cake mix according to package directions.  Fill cupcake liners 2/3 of the way full with white batter.  Put about 10 red hots into each liner and push slightly down into the batter with a finger.  (They really mellow out as they bake and are surrounded by sweet cake so don't be afraid to use all 10, this is the best part!)  Bake according to package directions and allow to cool completely.

Combine water and red hots for syrup in a small saucepan and simmer while stirring constantly until red hots are completely dissolved.  Allow to reduce for about 15 minutes but stir at intervals so it does not burn.

To make frosting, beat butter until fluffy. Slowly add powdered sugar until well combined, then add 4 Tbsp red hot syrup and 1/4 cup crushed red hots.  (My frosting needed quite a bit more crushed red hots so be sure to taste the frosting and add more if desired. )

You can frost cupcakes using a piping bag or just slather some on top.  This is buttercream so it is very rich.  Less is more here.  (The irony of my picture above does not escape me but I swear I scraped most of it off before eating.)  If your icing is too stiff it will be hard to pipe so feel free to add a little milk or water if you need to.