Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

Ina medium mixing bowl, sift together the flour, sugar, baking soda,salt, and cocoa powder. In a large bowl gently beat together the oil,buttermilk, eggs, food coloring, vinegar, and vanilla with a handheldelectric mixer. Add the sifted dry ingredients to the wet and mix untilsmooth and thoroughly combined.

Dividethe batter evenly among the cupcake tins about 2/3 filled. Bake in ovenfor about 20 to 22 minutes, turning the pans once, half way through.Test the cupcakes with a toothpick for doneness. Remove from oven andcool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanillatogether until smooth. Add the sugar and on low speed, beat untilincorporated. Increase the speed to high and mix until very light andfluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

1. Field Centerpiece          2. Beer Tags          3. Caribbean Chicken Wings          4. Chili    

5. Dolphins' Stadium          6. Ranch Dip Centerpiece          7. Football Cookies         

8. Cold Beer           9. Ritz Cheesy Football

Recipe of the Week


Interstate Chili

• 2 tablespoons olive oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium Vidalia onion, diced
• 3 garlic cloves, minced
• 3 jalapeno peppers, minced
• 3 tablespoons ground cumin
• 2 tablespoons dried oregano
• 1 tablespoons chili powder
• 1 tablespoon ground cinnamon
• 2 teaspoons cayenne
• 1 pound ground beef chuck
• 6 links Mexican chorizo, removed from casings
• 3 tablespoons Worcestershire sauce
• 2 tablespoons Gravy Master
• 2 tablespoons hot sauce
• 1 (6-ounce) can tomato paste
• 2 cups beef broth
• 2 to 3 bay leaves
• Salt and freshly ground black pepper
• 1 (unce) container sour cream, for garnish
• 3 cups grated Cheddar, for garnish
• 1 small onion, diced, for garnish

For the chips:

• 1 (10-ounce) bags corn tortillas, cut into 1-inch strips
• Vegetable oil, for frying
• Salt

Directions

To prepare the chili: Heat oil in a large heavy pot over medium-highheat. Add bell peppers, onion, garlic, and jalapenos and saute untiltender, about 6 minutes. Add cumin, oregano, chili powder, cinnamon andcayenne and continue to cook, another 5 minutes. Add beef and chorizoand saute until browned, about 10 minutes, breaking meat apart as itcooks. Add Worcestershire, Gravy Master, hot sauce and tomato paste.Continue cooking until tomato paste turns nicely brown and caramelized,another 3 to 4 minutes. Add beef broth and bay leaves. Bring to a boil,then reduce heat to a simmer and cook, 1 hour. Season with salt andpepper, to taste. Serve with sour cream, grated cheese, onion andHomemade Tortilla Chips. Chili can be made 2 days in advance andchilled, covered. Reheat before serving.

To prepare the chips: Place oil in a deep pot until it comes almost halfway up the side of the pan. Heat oil to 360 degrees F.

Deep-frystrips, 30 to 45 seconds each side, until crisp and just turninggolden. Transfer to paper towel to drain. Sprinkle with saltimmediately. Serve with chili.