Red Velvet Cake and Fruit Tarts

RED VELVET CAKE/CUPCAKES (thank you Dayna!)

2 1/2 c flour
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
2 tsp cocoa powder (it calls for one, but I like a little extra flavor)
1 1/2 c veg. oil
1 c buttermilk (at room temp)
2 eggs
2 tbsp red food coloring (I did a little less and it worked out great)
1 tsp white vinegar
1 tsp vanilla

preheat oven to 350*. Sift flour, sugar, soda, salt, cocoa and set aside. Mix liquid ingredients. Combine in electric mixer.
cook for 20-22 minutes. Cool completely before frosting. Serve with cream cheese frosting. makes 24

FROSTING (although I just used store bought...and they are having a sale at smiths right now if you want to stock up)
1 LB cream cheese
2 sticks butter (room temp)
1 tsp vanilla
4 c powdered sugar

"I make these for many special occasions and if you have a cake decorating kit they look amazing! I think this recipe can also be turned into a cake, but I have never tried it!"



FRUIT TART

* 3/4 cup butter, softened
* 1/2 cup confectioners' sugar
* 1 1/2 cups all-purpose flour
* FILLING:
* 1 (10 ounce) package vanilla or white chips, melted and cooled
* 1/4 cup heavy whipping cream
* 1 (8 ounce) package cream cheese, softened
* 1 (20 ounce) can pineapple chunks, undrained
* 1 pint fresh strawberries, sliced
* 1 (11 ounce) can mandarin oranges, drained
* 2 kiwifruit, peeled and sliced
* GLAZE:
* 3 tablespoons sugar
* 2 teaspoons cornstarch
* 1/2 teaspoon lemon juice
*

1. In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.
3. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.



"I had my grandparents over one night for dinner and I wanted to impress them with a fun dessert so I found this and it was a hit! They are rich so don't make them too big, but they taste delicious!"