Thursday, March 22, 2012

Sunny Cupcake

Happy Spring! This cupcake makes me feel bright and cheery :)

My kids and I made this for a preschool treat, so fun, so easy!
We were in a rush, so we used box cupcakes (preschoolers don't know the difference anyway!!)
Candy Corn for the sunrays
Rope Licorice for the smile
Mini Chocolate Chips for the eyes
Idea found in the Taste of Home Cupcake Magazine :)

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Tuesday, March 13, 2012

Georgetown Cupcake's Red Velvet Cupcakes

Anyone besides me love DC Cupcake?  I love to watch it when I catch it on TV, my husband thinks I'm insane and just walks away :) We made the Georgetown Red Velvet cupcakes, and they were fabulous! Texture and moisture was spot on. I would have liked a little more "chocolate" flavor, so next time I intend to add extra cocoa powder!

Georgetown Cupcake Red Velvet Cupcakes
Source: food folks and fun, adapted for 12 cupcakes - fabulous consistency, moistness, but next time I will try buttermilk and/or more cocoa

1 5/8 C all-purpose flour
1/2 t salt
6 T unsalted butter, at room temperature (preferably European style)
7/8 C sugar
1 large eggs, at room temperature
2 T red food coloring (no-taste liquid food color, such as McCormick)
1/2 teaspoon pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
1 1/4T cocoa powder, sifted
3/4 C whole milk, at room temperature
3/4 t baking soda
3/4 t apple cider vinegar

Preheat the oven to 350°F. Line a standard cupcake pan with baking liners.

Sift together the flour and salt, set aside. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream the butter and sugar together at medium speed for about 3 minutes, or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.

Using a whisk, whisk together the red food coloring, vanilla, and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.

Add one third of the flour, followed by one third of the milk and mix until combined. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk and mix until incorporated.

In a small bowl, add the baking soda to the apple cider vinegar. You’ll see the baking soda and vinegar fizz up. Mix thoroughly and add this reaction to the batter. Mix until just incorporated.

Scoop the batter into the prepared cupcake pan, about 2/3 full. Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

Serves: 12

Nutrition: 186 calories, without frosting

For the Vanilla Cream-Cheese Frosting
4 T unsalted butter, at room temperature (preferably European style)
4 C (or 1 pounds) confectioners’ sugar, sifted
1/4 t pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended) 
6ounces cream cheese, at room temperature

Place the butter and cream cheese in a mixer fitted with a paddle attachment and cream for about 2 minutes on medium speed.

Add the remaining ingredients to the bowl and beat until well combined. Be sure to beat on high speed at the very end for about 2 minutes to ensure that the frosting is light and fluffy.

others to try: