Friday, June 24, 2011

Red Velvet Cupcakes


       Hello Everyone. I want to start by saying that I'm back for real this time. I recently realized that I hadn't blogged in well over a year. I'm 15 now. I've still been baking though so I don't know what my deal is. Also, I appreciate how nice and encouraging everyone has been towards me! I think the main reason I gave up for so long was that I was so intimidated by the perfection from blogs like Bakerella or Sprinkle Bakes, and I was sort of lazy. I've also been busy with other things. But I'm going to start blogging again for those 1or 2 people that might occasionally read my blog.
      Ok enough blabber. I love all things red velvet: cake, cake balls, whoopie pies, cheesecake, even Duff Goldman's ice cream that I'm kind of obsessed with. Good stuff. So one day I was thinkin that I've never made homemade red velvet cake... I know right? So I got online and started my search. I settled on this recipe from the Magnolia Bakery because well, it's from the Magnolia Bakery. Spotted on The Sweetest Kitchen (fabulous blog btw). I got tons of compliments. It made around 3 dozen cupcakes for me.

Red Velvet Cupcakes
Ingredients
3 1/3 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
Directions
Preheat oven to 350 degrees.
In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
For a 9 inch 3 layer cake: Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

For approx. 3 dozen cupcakesBake for about 18-22 minutes, or until a cake tester inserted in the center of  cupcake comes out clean.

I frosted my cupcakes with my favorite cream cheese frosting. I may have doubled it for this recipe. I don't remember, but I also use this frosting for my Oreo cupcakes and coconut cupcakes.

Ingredients
1 package softened cream cheese (8 ounces)
3/4 cup softened butter (room temp)
1/2 tsp vanilla (I usually add way more)
1/2 tsp almond extract (I don't add this for all recipes, sometimes I use coconut flavoring)
2 3/4 cup powdered sugar (That's the original recipe, but I pipe it on so I always add more. Sometimes up to 6 cups to get the right consistency. Yes it's pretty sweet.)
Directions
In a large bowl beat the first four ingredients until smooth. Gradually add as much powdered sugar as needed for the consistency you want. Then pipe that bad boy on.
Have a good day now :) I look forward to your comments!

Sunday, May 23, 2010

Hello Cupcakers!

      Hello Everyone! I would like to apologize for my lack of posting. To my surprise, some of you actually missed me! Have no fear, I'm back and ready to share more sweet treats with you all! I would love to hear any and all of your suggestions. Take care!

Saturday, December 26, 2009

Homemade Marshmallows!!!


Once you try these delicious homemade marshmallows, you'll never go back to the store-bought ones! They're easier than you think!
 3 envelopes of unflavored Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon vanilla extract
Confectioners' sugar for dredging

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for several minutes. In the meantime, combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute.

Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla (or another flavor) and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly.
(Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
Let the marshmallow sit for a few hours, preferably overnight. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into squares with a greased Knife or scissors. Dredge (isn't that the weirdest word!?) each piece of marshmallow in confectioners' sugar.
I dipped some in Fudge!
(The fudge was just equal parts Melted Semi-Sweet Chocolate & Chocolate Frosting)
Good Luck!

Saturday, November 28, 2009

Want S'more? Cupcakes that is!


These S'mores cupcakes really do taste like s'mores! For the frosting I whipped up some homemade Marshmallows (Recipe coming soon!) and spread them on the cupcakes.

S'more Cupcakes
Makes 24

1 "Family Size" box Pillsbury Fudge Brownies
1/4 cup water
1/2 cup vegetable oil
3 eggs
--------------------------------------
20 graham crackers
1 stick unsalted butter, melted
1/2 sugar
1 bag mini chocolate chips
2 Hershey Bars

Start by preheating you oven to 350 degrees, & line your muffin pans with 24 cupcake wrappers. making the brownie mix according to package instructions, but use 3 eggs instead of 2 for cake-like brownies. Set aside.


For the Grahm Cracker "Crust", combine graham crackers and sugar in food processor, pulse until crackers are crushed into small even crumbs. Slowly add melted butter a little at a time, pulsing after each addition until you get a mixture that's still crumbly, but firm when pressed. Drop a Tablespoon of the crumbs into each cupcake liner & press them down with a small glass. I used a Mini-Tart Shaper from Pampered Chef. On top of that, sprinkle on 1 teaspoon of mini chocolate chips. Pop that into the oven for 5 minutes to firm the crust & start melting the chocolate chips.


Remove the pans from the oven & fill them 3/4 full with the brownie batter. Then, sprinkle another teaspoon of mini chocolate chips & another Tablespoon of the Graham Cracker mixture. Place pans back in the oven & bake for about 20 minutes.


 When they come out they'll look like this! Now you have to decide what you want to do for the frosting.


You can whip up some of Martha Stewart's Marshmallow Frosting.


Or you can spread on a little Marshmallow Fluff & stick a big marshmallow on top like Rebecca from Homemaker's Habitat did.


Or spread on some homemade marshmallow like I did, then stick on a Hershey's piece & Your done!

Happy Baking!