Page 23 - Florida Sentinel 10-16-15 Edition

Recipes
Red Velvet Mug Cakes
Enjoy a mug of rich cocoa-flavored red velvet cake... that’s ready to enjoy in less than 10 minutes.
3⁄4 cup Original BisquickTM mix
3 tablespoons unsweetened baking cocoa
1⁄2 cup sugar
1/3 cup canola oil
1⁄2 cup milk
2 eggs
1⁄2 teaspoon vanilla
Red food color, as needed
Buttercream (see the recipes for vanilla, chocolate and raspberry)
DIRECTIONS: In medium bowl, beat all ingredients except frosting until well combined.
Spray insides of 2 large coffee mugs with cooking spray. Divide batter equally into mugs.
One at a time, microwave each mug uncovered on High 2 to 3
minutes or until toothpick inserted in center comes out clean. Serve warm or cool with one of the variety of flavored butter - cream frosting (vanilla, chocolate or raspberry), or whipped cream topping, or if you prefer, a scoop of vanilla bean ice cream.
With and without topping, you’re sure to enjoy it... promise!
Raspberry Buttercream Frosting
1 cup butter or margarine, softened
3 cups powdered sugar
1⁄2 cup raspberry liqueur or raspberry syrup 1⁄2 teaspoon vanilla
DIRECTIONS: Beat butter and powdered sugar in medium bowl on
medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.
Vanilla Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened 11⁄2 teaspoons vanilla
1 to 2 tablespoons milk
DIRECTIONS: In a bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts mug cake generously, and top with your favorites!
Chocolate Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
2 teaspoons vanilla
3 oz. unsweetened baking chocolate, melted and cooled 3 to 4 tablespoons milk
DIRECTIONS: In medium bowl, beat powdered sugar and but- ter with spoon or electric mixer on low speed until blended. Stir in vanilla and chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts your mug cake and top with a piece of chocolate.
FRIDAY, OCTOBER 16, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 11-B