Jun82010

Red Velvet Cupcakes

Red Velvet Cupcakes

May was a weird month. I’ve mentioned already how busy it was, which caused me to neglect my updating, but there was also a random element that kept popping up, again and again. What was this, you ask? Red velvet cupcakes. How weird is that?

From the very first day of May, when my husband and I went out to dinner to celebrate our anniversary, until the last weekend when we were out of town to visit family, red velvet cupcakes were a continuing theme throughout the month. It included everything from samples, to a freebie on our anniversary dinner, to mentions on tv and even in books. So, I took it upon myself to find a recipe and give them a try. Obviously something was trying to tell me something, right?

I decided to try Paula Deen’s recipe, because hers was one of the above-mentioned TV shows that aired during the month. In the review section it’s suggested to use less oil, which I did, and I also added in a full tablespoon of cocoa since a teaspoon just seemed useless to me.

The cupcakes were good, not too oily thanks to cutting the amount of oil in half, but I’m still not sure what the appeal of red velvet is other than the cool color. They tasted like plain cupcakes, despite the cocoa, though the cream cheese frosting is delicious. I also used chopped walnuts instead of pecans because that’s what I had on-hand.

Red Velvet Cupcakes
adapted from Paula Deen

2 1/2 c all-purpose flour
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
1 Tb cocoa powder
3/4 c vegetable oil
1 c buttermilk, room temperature (or use one cup of milk with a tablespoon of vinegar added, stir)
2 large eggs, room temperature
2 Tbs liquid red food coloring (one entire small bottle)
1 tsp white distilled vinegar
1 tsp vanilla extract

Cream Cheese Frosting

1 lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 c sifted confectioners’ sugar
Chopped pecans

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

In a 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 handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

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

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

Apr62010

TWD: Mocha Walnut Marbled Bundt Cake

This week’s Tuesdays with Dorie was the Mocha Walnut Marbled Bundt Cake chosen by Erin of When in Doubt…Leave it at 350.

I almost didn’t make this because I forgot to check the recipe before I did my grocery shopping last week and didn’t want to head out again for a special trip. Thankfully, I had everything I needed anyway so it worked out well!

Actually, I take that back — I didn’t quite have everything I needed: I only had unsweetened baking chocolate in the cupboard, and the recipe calls for bittersweet. But I checked my chocolate drawer just in case and found a bar of Lindt 85%, which worked perfectly. I’ve used Lindt bars for baking before and have never been disappointed. In fact, the recipe called for 3 ounces and the bar was 3.5, so there was a little extra in it too 😉

The cake itself is so moist and yummy, and I love it when chocolate and coffee flavors are combined – they really complement each other. I was also able to use some of the cold-brewed coffee syrup I had in the fridge. However, I was a dummy and didn’t pay close enough attention to my chocolate and butter mixture on the double boiler, and the chocolate and butter ended up over-heating and separating. But! They came back together again perfectly when I added in the cake batter to make the chocolate batter, so hope is not lost if it happens to you too!

After the cake came out of the oven and I let it cool for a bit, I had a heck of a time getting it out of the pan. In fact, the entire top layer stayed in the pan, which was pretty disappointing (the piece in the picture above was the only section of the entire cake that had part of a top still attached). I buttered and floured it beforehand, but it just didn’t work. It’s still yummy, though, and I know Mike and the girls won’t care!

Also, this would be amazing with some dark chocolate chips in it as well, especially after it’s cooled and the chips are able to solidify after baking.

Aug222009

Chocolate Zucchini Cake

It’s not August without Chocolate Zucchini Cake.

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Chocolate Zucchini Cake