On the plate I have 2 Mini Red velvet cupcakes with cream cheese frosting with a strawberry slice, chocolate bon bons with coconut and powdered sugar, vanilla bon bon with coconut and powdered sugar and 2 fortune cookies.
Here are the recipes.
Red Velvet Cupcake:
1 1/4 Cup cake flour
1/4 Cup cocoa powder
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
1 Stick unsalted butter, softened
3/4 Cup sugar
2 Eggs
1/3 Cup vegetable oil
1/2 Cup buttermilk
1 Teaspoon white vinegar
1 Teaspoon vanilla
1 Ounce red food coloring gel
Cream cheese frosting
4 oz Cream cheese, room temperature
1/2 Stick unsalted butter, room temperature
1/2 Teaspoon vanilla
3 Cups powdered sugar
Preheat oven to 350. Line a muffin tin with cupcake liners. Whisk flour, cocoa, baking soda, baking powder and salt into a medium bowl, set aside.
In a large mixing bowl using hand half electric beater, cream butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add buttermilk, vinegar, vanilla, and food coloring; beat until just combined. Add dry ingredients to the wet and blend until smooth and thoroughly combined. Fill muffin tins and bake 13-15 minutes.
Frosting:
Cream butter and cream cheese together. Mix in vanilla and powdered sugar.
Bon Bons:
1 Dark chocolate cake mix
1 16oz Dark chocolate frosting
Chocolate sprinkles, cocoa, cinnamon, powdered sugar, coconut or crushed walnuts
Prepare cake mix according to directions. Cool, crumble cake into large bowl and stir in frosting completely. Form each bon bon into a bite size ball and place on parchment paper lined tray. Cover with plastic and freeze for at least 1 hour. Let bon bons sit at room temperature until outside is barely tacky. Roll each ball in your choice of coating.
You can do the same with any cake mix and the same flavor of icing. I did it with a white cake mix and vanilla frosting.
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