Red Velvet Cupcakes

Red Velvet Cupcakes

Hello everyone! I know I’ve been missing in action lately. I had every intention of blogging my Christmas goodies prior to Christmas. But alas, the week before Christmas I came down with the worst cold I have had in years. So I was lucky enough to get through the holiday and get my Christmas goodie boxes out to the family and friends. I just didn’t have the energy to blog afterwards. Here are my red velvet cupcakes with white chocolate cream cheese frosting. They came out really well considering it felt like everything I baked or cooked this Christmas was on autopilot due to all the cold medicine I had flowing through me. This recipe makes 30 cupcakes.

INGREDIENTS:

  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 ounce bottle of red food coloring
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar

FROSTING INGREDIENTS:

  • 1 1/2 package (6oz total) Baker’s White Chocolate bars
  • 1 package (8oz) cream cheese, softened
  • 1/4 cup unsalted butter, softened and cut into pieces
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 cup powdered sugar

CUPCAKE DIRECTIONS:

  1. Preheat oven to 350 f degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color, vanilla and vinegar. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Red Velvet Cupcakes 1
  3. Bake 18-20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Cool completely before frosting.

FROSTING DIRECTIONS:

  1. Melt chocolate according to package directions.
  2. Beat cream cheese and butter in large mixing bowl for 3-4 minutes until light and fluffy.
  3. Add melted chocolate, vanilla extract, lemon juice and powdered sugar. Beat for another 2 minutes.
  4. Pipe onto cupcakes and garnish with sprinkles of your choice. Red Velvet Cupcakes 2
Advertisements

White Chocolate Cranberry Poke Cupcakes

White Chocolate Cranberry Poke Cupcakes

Did you get a chance to see my Sugared Cranberries recipe? Well, here is where I used some of mine.  They paired well with my white chocolate cream cheese frosting on top of the cranberry poke cupcakes. I tried these out on my family at Thanksgiving. They were well received. If you can’t find cranberry Jello gelatin, substitute with raspberry Jello gelatin. And if you prefer to use a shortcut, just use a box of your favorite white cake mix. I won’t tell. This recipe makes 24 cupcakes.

CUPCAKE INGREDIENTS:

  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/3 cup milk
  • 1 cup sour cream
  • 2 cups all purpose flour
  • 1 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, slightly softened (Do not soften in microwave)
  • 1 package (3 ounces) cranberry JELL-O gelatin
  • 1 cup boiling water

FROSTING INGREDIENTS:

  • 1 1/2 package (6oz total) Baker’s White Chocolate bars
  • 1 package (8oz) cream cheese, softened
  • 1/4 cup unsalted butter, softened and cut into pieces
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 cup powdered sugar

CUPCAKE DIRECTIONS:

  1. Preheat oven to 350 F degrees. Add cupcake liners to cupcake pans.
  2. In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
  3. Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
  4. Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
  5. It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes — the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into cupcake liners.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Pierce tops of cupcakes with fork immediately after cooking.
  7. Combine boiling water with JELL-O gelatin. Stir until dissolved. Spoon gently over cupcakes, allowing to sink into fork holes. Refrigerate at least 2 hours or overnight is best.

FROSTING DIRECTIONS:

  1. Melt chocolate according to package directions.
  2. Beat cream cheese and butter in large mixing bowl for 3-4 minutes until light and fluffy.
  3. Add melted chocolate, vanilla extract, lemon juice and powdered sugar. Beat for another 2 minutes.
  4. Pipe onto cupcakes and garnish with sugared cranberries.

White Chocolate Cranberry Poke Cupcake

Cherry Chocolate Chip Cupcakes 2.0

Cherry Chocolate Chip CupcakesWhile I was coming up with this recipe. I was getting a déjà vu feeling. Then I realized, I have made a similar cupcake recipe to this. Gosh, I must be getting forgetful. My Valentine’s Day cupcakes used similar cherry and chocolate flavors. Check out that recipe here: Cherry Chocolate Chip Cupcakes. So I am calling these my Cherry Chocolate Chip Cupcakes 2.0 version. You can use a boxed white cake mix if you like. But this recipe is very simple, and you can have the bragging rights that you made these from scratch. This recipe makes 18-24 cupcakes.

CUPCAKE INGREDIENTS:

  • 1 jar (10 ounce) maraschino cherries, drained and chopped, 1 tablespoon liquid reserved; 18-24 cherries reserved for garnish
  • 1 cup miniature semisweet chocolate chips
  • 2 cups all-purpose flour, plus one tablespoon reserved for chocolate chips
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup whole milk
  • 1/2 cup sour cream
  • 2 teaspoons almond extract
  • 2 egg whites, beaten to stiff peaks

TOPPING AND GARNISH INGREDIENTS:

  • 2 containers Betty Crocker Whipped vanilla frosting
  • 1 tablespoon maraschino cherry liquid you reserved
  • 1 teaspoon cherry or almond extract
  • maraschino cherries to garnish
  • sugar sprinkles (optional but they make it more fun, don’t they?)

DIRECTIONS:

  1. Heat oven to 350 degrees. Line 18 regular size baking cups in baking tins. Set aside.
  2. Finely chop cherries. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
  3. In a small bowl or container, add 1 tablespoon flour to 1 cup miniature chocolate chips and mix/shake well. Set aside.
  4. In a medium bowl, stir together flour, baking powder and salt. Set aside.
  5. In a large bowl, beat butter and sugar with an electric mixer on medium speed until well blended.
  6. Add 2 teaspoons almond extract to 1/4 cup whole milk.
  7. Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Fold in stiffly beaten egg whites. Fold in chopped cherries and miniature chocolate chips. Spoon batter into muffin cups, filling each about 3/4 full.
  8. Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about an hour.
  9. To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon cherry or almond extract; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with sugar sprinkles and a maraschino cherry.

Cherry Chocolate Chip Cupcakes batch

Cherry Chocolate Chip Cupcakes

Chocolate Cherry cupcake 1It’s almost Valentine’s Day. Need a special treat for your sweetie? Or maybe just a little treat for yourself? Sure you could just buy a box of cake mix, but nothing says love like a homemade baked good. Okay, we can cheat a little with the frosting. Go ahead and get your favorite vanilla frosting. I won’t tell. In fact, I’ll help you dress it up. This recipe makes 1 dozen standard size cupcakes. So, if you want to make more be sure to multiply ingredient quantities.

CUPCAKE INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup sour cream
  • 2 eggs, at room temperature
  • 2 teaspoons cherry extract
  • 1/2 teaspoon lemon zest
  • 1/2 cup chocolate cherry chips (or you can use cherry flavored chips like Gurley’s.)

FROSTING INGREDIENTS:

  • 1 container vanilla frosting
  • 4 drops red gel food coloring
  • 1/2 teaspoon cherry extract

CUPCAKE DIRECTIONS:

  1. Preheat oven to 350 degrees. Meanwhile line a cupcake pan with cupcake liners; set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the butter, sour cream, eggs, cherry extract and lemon zest and mix well until the mixture is smooth. (About 30-45 seconds.)
  4. With a spatula stir in the chocolate cherry chips.
  5. Place 3 tablespoons of batter into each cupcake liner. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

FROSTING DIRECTIONS:

  1. Add red gel food coloring to vanilla frosting one drop at a time, mixing until desired shade of pink is achieved.
  2. Add cherry extract and stir well.
  3. Frost cupcakes as you like.
  4. Optional add a maraschino cherry or other toppings for decoration.

Chocolate Cherry Cupcake 2