» » RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING

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These Red Velvet Cupcakes are super moist and topped with a delicious chocolate cream cheese frosting! They’d be great for any time, but with some super cute heart decorations, these babies are all decked out for Valentine’s Day!
The frosting is a chocolate cream cheese. You could totally leave out the cocoa and add in a bit more powdered sugar for a regular cream cheese frosting if you like. I just decided to change things up and add some chocolate. It pairs well with the red velvet and chocolate is yummy, so I went for it. But either would be delicious.

Once the frosting is added, the sides of the frosting are dipped into sprinkles and the cupcakes are topped with cute little hearts. I made the hearts with red candy melts, which are super easy to work with and dry nice and firm. You could even make other shapes, or little words like I did with the “love” on these strawberry cupcakes. So many options! No matter what though, these cupcakes are super moist, fluffy and totally delicious! A great treat to share – or keep to yourself!

INGREDIENTS:
RED VELVET CUPCAKES
  • 1 1/4 cup (163g) all-purpose flour
  • 1 cup (207g) sugar
  • 1 1/8 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp natural unsweetened cocoa
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 tsp white vinegar
  • 2 tsp red food coloring
  • 1/2 cup hot water

CHOCOLATE CREAM CHEESE FROSTING
  • 8 oz (226g) cream cheese, room temperature
  • 6 tbsp (86g) butter, room temperature
  • 4 cups (460g) powdered sugar
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1 tsp vanilla extract
  • Sprinkles
  • 3 oz red candy melts

DIRECTIONS:
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Add the flour, sugar, baking powder, baking powder, cocoa and salt to a large mixer bowl and combine. Set aside.
3. Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, combine the cream cheese and butter with a mixer until smooth.
9. Add about half of the powdered sugar, cocoa and vanilla extract and mix until smooth and well combined.
10. Add the remaining powdered sugar and mix until smooth.
11. Pipe the frosting onto the cupcakes. I used Ateco tip 808 to create the swirl.
12. Press some sprinkles onto the sides of the frosting. I used a small bowl for the sprinkles and lightly pressed the cupcake into the sprinkles.
13. To create the cupcake toppers, add the red candy melts to a small sized bowl and melt according to package instructions.
14. Using a piping bag fitted with a Wilton 4 tip, pipe the melted candy into hearts of varying sizes. I mostly went with two sizes – one a little bigger than the other. Allow them to dry and harden, then add a couple hearts to the top of each cupcake.
15. Refrigerate cupcakes until ready to serve. Cupcakes are best when kept in an air tight container for 3-4 days.
Enjoy!

Recipe Source:lifeloveandsugar.com

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