Red Velvet Cupcakes With Cream Cheese Frosting

When I first moved to Atlanta, GA everyone I met would say "You have to try the Red Velvet Cake" and so I did.  I was very disappointed.  I found that the Red Velvet Cake was a little too dry for me.  As years went by I wanted to give it a try, but this time I was going to get in my kitchen and make it myself.

I started comparing different recipes from baking cookbooks I own and recipes online.  I found this recipe from a book I purchased a few months ago, The Complete Cook's Country TV Show Cookbook.  I reviewed the recipe and it sounded easy and the cake on the picture didn't look dry.

So, this weekend I decided to try out the recipe and I'm so happy I did.  Instead of a cake I decided to make cupcakes.  These cupcakes are delicious, super moist and with the Cream Cheese Frosting, a perfect combination.  Now I have a different opinion of this cake.

Lemon Cupcakes with Vanilla Buttercream Frosting

I'm having a jewelry party tomorrow at a friends house and I decided to bring some Lemon Cupcakes with Vanilla Buttercream frosting.  Is always fun to bake cupcakes and decorate them too.  I'm sure people are going to enjoy them.

Lemon Cupcake Ingredients:

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

1. Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray

2. Sift together the flour, baking powder, and salt.

3. Whisk together the milk and egg whites in a medium bowl.

4. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

5. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.

6. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.

7. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed. Place the batter into the cupcake tins.

8. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch -- a thin knife inserted into the centers should come out clean. Cool on wire rack.

Source: Cafe Mom

 Buttercream Frosting

1/2 cup vegetable shortening
1/2 cup (one stick) of butter or margarine soften
1 tsp of vanilla extract (or any flavor you prefer)
4 cups of confectioners sugar
2 tbsp of water

In a large bowl beat the shortening and butter until nice and creamy.  Add the vanilla extract and beat. On  medium speed start adding the confectioners sugar, one cup at a time. It will appear dry, add the water..beat until creamy and fluffy scraping the sides of the bowl.  Add food coloring to the frosting.  Wilton Products offer a big selection of colors.  You can find all of their products at your local Michael's Craft store or Joan's Fabrics.
* Keep bowl covered with a damp cloth until ready to use.

To decorate your cupcakes really fancy, get a decorating tip and a frosting bag.

Whipped Cream

Homemade whipped cream is the way to go.  Is really easy to do and so much better in taste than the canned stuff.

The whipped cream is nice and smooth and not over whipped.  Perfect with your favorite dessert.

Ingredients

2 cups of heavy cream

2 tbsp of sugar

1 tsp of vanilla extract

Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 2 to 3 minutes.) 

NY Cheesecake with Chocolate Ganache

This is a basic NY cheesecake recipe and is really good.  I usually make it with an Oreo cookie crust and chocolate ganache.  But you can pretty much do anything, like a ginger cookie crust with strawberry topping or even cherries. Another way to make it you own is by using some fruit jam.

I have used raspberry and strawberry jam and even dulce de leche, by mixing in after you have prepared the batter.  Poor half of the batter in the the baking pan then add the flavor you want using a spoon.  Add as much as you want then add the other half and mix some on top of the cheesecake too.

 Ingredients:

6 Honey Made Honey Grahams, finely crushed (about 1 cup)

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

5 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup Sour Cream

4 eggs

Heat oven to 325°F.

Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup of sugar and vanilla with mixer until well blended.  Mix in the flour and sour cream, then add eggs, one at a time, mixing on low speed until blended. Pour over crust.

Bake for 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim.

Chocolate Ganache Ingredient:

8 oz semisweet chocolate, coarsely chopped

1 cup heavy cream

1 tablespoon unsalted butter, at room temperature

Place chocolate in a medium heatproof bowl; set aside
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.  Add butter and stir until smooth. Pour over cheesecake. Refrigerate for at least 4 hours before cutting.  Enjoy!!

Vanilla Cupcakes with Almond Buttercream Frosting

Baking cupcakes can be so much fun, specially if you have children.  As much as I like to bake cakes..lately I have been enjoying baking cupcakes and decorating them.  I love baking from scratch, but from time to time if I'm in a time crunch from cooking other stuff, I would just buy a box.  Not my preference, but it's still good.  One of my favorite cakes to bake from scratch is just a simple white cake.  A white cake you can pretty much add any flavor to it, from lemon, orange, vanilla and almond which is my favorite.

These are vanilla cupcakes with an almond flavored buttercream frosting. These were made from scratch.

Brownies with Chocolate Ganache

I'm not sure who in the world does not like chocolate. I love anything that has chocolate in it..from cookies, cakes, pies and cheesecakes.  Today I want to show you how to make the perfect brownie.  This recipe is really easy to make and so delicious. Don't forget to get some vanilla ice cream to go with it.

 Brownie Ingredients

3/4 cup Flour

1/4 tsp Baking soda

1/4 tsp Salt

1/3 cup Butter

1/2 cup Sugar

2 tbsp Water

12 oz Chocolate chips; semi-sweet

1 tsp Vanilla

2 Eggs

Chocolate Ganache Ingredients

8 oz semisweet chocolate, coarsely chopped
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature

Brownie Instructions:

Preheat oven 350 Degrees F

Combine flour, baking soda and salt; set aside.  In microwave-safe mixing bowl, combine butter, sugar and water. Cook for 2 minutes, stirring after 1 minute. Remove from microwave.  Add 1 cup chocolate chips and vanilla and stir until smooth and chips are melted.  Add eggs, one at a time, beating after each addition. Blend in flour mixture and stir in remaining chocolate chips.

Pour into a greased 8 or 9 inch pan and bake in oven for about 25-30 minutes. Insert a toothpick to make sure it comes out clean before taking out.

Chocolate Ganache Instruction:

Place chocolate in a medium heatproof bowl; set aside.  Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
Add butter and stir until smooth. Pour over Brownie...Enjoy with some vanilla ice cream!