From Joanne Fluke’s Red Velvet Cupcake Murder, pg. 19-26

 

CHOCOLATE APRICOT SURPRISES

(Make these first; maybe the night prior and refrigerate)

 

6 ounces semi-sweet chocolate chips

2 Tablespoons apricot jam

2 Tablespoons salted butter

Microwave all ingredients on HIGH for 1 minute, stir until smooth. Scoop out the chocolate mixture in quarter-teaspoons onto a cookie sheet covered with waxed paper, creating chocolate mounds. You will need 24 Chocolate Apricot Surprises. Refrigerate until you’re ready to use them in your cupcakes.

 

 

RED VELVET CUPCAKES

Yield: 24 cupcakes

 

1 and 1⁄2 cups sugar

1⁄2 cup salted butter, softened

1⁄2 cup vegetable oil

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cocoa powder

2 teaspoons red food color gel

1 teaspoon vanilla extract

2 large eggs

2 and 1⁄2 cups flour

1 cup buttermilk

1 teaspoon red wine vinegar

 

Preheat the oven to 350 degrees F., rack in the middle position.

Beat sugar, butter and vegetable oil until fluffy. Mix in salt, baking powder, baking soda, and cocoa powder. Mix thoroughly.

Add red food color gel and vanilla extract. Beat until the color is mixed in evenly.

Add the eggs, one at a time, beating after each addition.

Alternate between adding half the flour, or half the buttermilk, mixing thoroughly on low speed after each addition, and scrapping down the sides of the bowl.

Mix in the red wine vinegar. (The batter may foam.)

Fill the cupcake tin with cupcake liners and pour in batter only 1⁄3 full. Place an Apricot Surprise carefully in the center of each cupcake. Then cover with batter to 3⁄4 full. These cupcakes don’t rise very much.

Bake at 350 degrees F. for 20 to 23 minutes.

Remove from oven and let them cool completely before removing from cupcake tin.
Frost with cream cheese frosting.