Monthly Archives: March 2014

Red Velvet Cupcakes with Coconut Cream Cheese Frosting

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Ingredients:

2 1/2 cups cake flour (not self- rising)
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red food color
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

 For the frosting:

1 1/2 sticks unsalted butter, room temperature
1 8-ounce package cream cheese
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sweetened, flaked coconut
3 3/4 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees F. Line muffins tins with cupcake liners. Combine cake flour, salt, and cocoa in medium bowl and set aside.

2. In mixer on medium setting, whisk together sugar and oil. Add eggs one at a time and beat until combined. Mix in vanilla and food color.

3. With mixer on low setting, add flour mixture in three batches. Alternate with buttermilk and whisk until both are completely combined. In small bowl, combine vinegar and baking soda. Add vinegar mixture to batter and mix for 20 seconds.

4. Divide batter evenly between 24 muffin cups (about 3/4 full). Bake at 350 degrees F for 20 minutes. Rotate tins at 10 minutes. Let cupcakes cool on racks before frosting.

5. For the coconut cream cheese frosting, use mixer with paddle attachment. Cream together cream cheese, butter, vanilla, and almond extract. Add powdered sugar until smooth and creamy. Fold in 1/4 cup coconut. Spread frosting onto cooled cupcakes and sprinkle remaining coconut on top.

Makes 24 cupcakes.

Cake recipe adapted from Martha Stewart’s Red Velvet Cupcakes

Frosting recipe adapted from Ina Garten’s Coconut Cupcakes

Snickerdoodle Cupcakes

Standard

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Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk

For the vanilla buttercream frosting:

1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar
1/4 cup half-and-half or heavy cream
1 teaspoon vanilla
2 tablespoons cinnamon

Directions:

1. Preheat oven to 350 degrees F. Line muffins tine with liners. Sift together flours, baking powder, salt, and cinnamon.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time. Beat in vanilla. Reduce speed to low. Add flour mixture slowly, alternating with milk, and beating until combined after each.

3. Fill each lined cup about 3/4 full.  Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Let cupcakes cool on wire racks to cool before frosting.

For the vanilla buttercream frosting:

1. Beat the butter by itself for about 3 minutes on medium speed. 

2. Add your powdered sugar, one cup at a time. Next, heavy cream and 1 teaspoon of vanilla extract. Beat until completely combined and frosting is light and fluffy. 

3. Beat in cinnamon and pipe onto cupcakes.

Makes 26 cupcakes

Cake recipe adapted from Martha Stewart’s Snickerdoodle Cupcakes

Frosting recipe adapted from Sally’s Baking Addiction

Skinny Chocolate Oatmeal Muffins

Standard

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Ingredients:
1/4 cup molasses

1/4 cup honey
1/4 c. unsweetened applesauce
2 large eggs
1 tsp. vanilla extract

1 3/4 cup 1% milk
2 c. old fashion oats, rolled
2 c. white whole wheat flour
1/4 c. cocoa powder
4 tsp. baking powder
1 tsp. salt

4 oz. semisweet 
or dark chocolate chopped

Directions:

1. Preheat oven to 375 degrees F. Line 18 cups in muffins tins with cupcake liners. In a large bowl, stir flour, baking powder, salt, cocoa powder, and rolled oats and set aside.

2. In a separate bowl, combine molasses, honey, applesauce , eggs and vanilla and mix until completely combined. Stir in milk. 

3. Slowly add flour mixture in with wet ingredients until thoroughly mixed. Fold in chopped baking chocolate.

4. Fill cups 3/4 full. Bake at 375F for 12-16, checking with a toothpick at 10 minutes.