Red Velvet Cupcakes

This has been a busy week of baking! I was asked to make a cake and cupcakes for a big meeting we had at work and this is what resulted! I think I am starting to get the hang of this whole cake decorating thing! These red velvet cupcakes were a hit!

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Red Velvet Cupcakes 

(1 dozen cupcakes)

Ingredients:

• 1 cup FLOUR
• 1/2 tsp BAKING SODA
• 1/2 tsp BAKING POWDER
• 1/2 tsp SALT
• 2 Tbs COCOA POWDER
• 1/4 cup + 2 Tbs CANOLA OIL
• 1 cup SUGAR
• 1 EGG, large
• 1/2 cup BUTTERMILK, room temperature
• 1 tsp VANILLA
• 2/3 tsp RED FOOD COLORING PASTE or 1 oz. RED FOOD COLORING
• 1 tsp WHITE VINEGAR
• 1/4 cup BREWED HOT COFFEE

Directions:

1. Preheat your oven to 400 degrees F.
2. Mix the oil, sugar, and egg using an electric mixer. 
3. Add the buttermilk, vanilla, and food coloring. Mix until everything is well combined.
4. Mix in the vinegar and coffee. 
5. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. 
6. Slowly mix the dry ingredients into the wet ingredients in the bowl of the electric mixer. 
7. Once all of the ingredients are well combined, divide the batter equally into greased and floured cake pans. 
8. Bake the cakes for 7 minutes at 400 degrees F. Then lower the oven temperature to 320 degrees F and bake for another 13 minutes. 

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Red Velvet Birthday Cake

I made this red velvet birthday present cake for a friend's birthday, but also as a test run for a wedding cake that I will be making later this year. I made one batch of the batter for each layer of the cake (essentially tripling the recipe) and it worked out beautifully! 

This cake turned out delicious! The crumb was perfect and it had a wonderful, rich, moist flavor! The cream cheese icing didn't hurt either. It was so good!

Since it was a birthday cake, I decided to decorate it with some fondant to make it look like present!

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Red Velvet Cake 

Note: To make a 3 layer 10 inch square cake I tripled this recipe.

Ingredients:

• 1 cup FLOUR
• 1/2 tsp BAKING SODA
• 1/2 tsp BAKING POWDER
• 1/2 tsp SALT
• 2 Tbs COCOA POWDER
• 1/4 cup + 2 Tbs CANOLA OIL
• 1 cup SUGAR
• 1 EGG, large
• 1/2 cup BUTTERMILK, room temperature
• 1 tsp VANILLA
• 2/3 tsp RED FOOD COLORING PASTE or 1 oz. RED FOOD COLORING
• 1 tsp WHITE VINEGAR
• 1/4 cup BREWED HOT COFFEE

Directions:

1. Preheat your oven to 320 degrees F.
2. Mix the oil, sugar, and egg using an electric mixer. 
3. Add the buttermilk, vanilla, and food coloring. Mix until everything is well combined.
4. Mix in the vinegar and coffee. 
5. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. 
6. Slowly mix the dry ingredients into the wet ingredients in the bowl of the electric mixer. 
7. Once all of the ingredients are well combined, divide the batter equally into greased and floured cake pans. 
8. Bake the cakes for 20 to 25 minutes.

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Cream Cheese Icing

NOTE: You will need to double this recipe if you make the full sized cake!

Ingredients:

• 1 sticks BUTTER, softened
• 3 & 3/4 cups POWDERED SUGAR, sifted
• 1 (8 oz.) package of CREAM CHEESE, sifted
• 2 tsp VANILLA EXTRACT

Directions:

1. Using an electric mixer cream the butter and cream cheese together using the paddle attachment. 
2. Once the mixture is smooth, turn the mixer down to a low speed and start adding the powdered sugar. 
3. After all of the powdered sugar has been mixed in, add the vanilla. 
4. Turn the mixer up to medium speed and continue mixing for about 3 minutes to make sure everything if fully incorporated. 

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I found this red velvet cake on this website: http://vintagetrinkets.blogspot.sg/2013/08/red-velvet-cake-with-vanilla-cream.html

Mason Jar Cupcakes

I made these adorable mason jar cupcakes for my mom for her birthday. I made a half batches of my go to chocolate cake recipe, my chocolate ganache recipe, and a Swiss buttercream recipe. To make the cakes a little bit special I adapted the recipes to make a peppermint mocha cupcake. To do this, I used coffee instead of water in the cake, I added a teaspoon of instant coffee to the ganache, and I added about 1/8 tsp peppermint extract to the icing. They turned out delicious! Next time I think I will try adding some instant coffee to the cupcake batter as well.

After making the batter, I put 2-3 tablespoons of batter into each jar. 

Bake the cupcakes at 350 degrees F until done.

After the cupcakes cooled, carve out the center of the cupcake using a teaspoon.

And fill it with the ganache!

Top with the icing, and them eat up!

Look how pretty they are!

I made peppermint mocha cupcakes, as well as chocolate with vanilla icing.

More pictures! I just couldn't resist!

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Chocolate Coffee Cake 

  Ingredients:

• 2 cups SUGAR
• 1 & 3/4 cup FLOUR
• 3/4 cup COCOA POWDER
• 1 & 1/2 tsp BAKING POWDER
• 1 & 1/2 tsp BAKING SODA
• 1 tsp SALT
• 2 EGGS
• 1 cup MILK
• 1/2 cup VEGETABLE OIL
• 2 tsp VANILLA EXTRACT
• 1 cup HOT STRONG COFFEE
• Optional: 1-3 tsp INSTANT COFFEE

Directions:

1. Preheat the oven to 350 degrees F and coating three 8 inch baking dishes in nonstick cooking spray and then flour to make the cake easier to remove from the dish after baking. 
2. In an electric mixer combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 
3. Add the eggs, milk, vegetable oil, vanilla extract, and the boiling water making sure each ingredient is incorporated before adding the next.
4. Divide the batter equally into the three baking dishes and bake for 30-35 minutes.  Bake until you can insert a toothpick and have it come out clean. Let the cakes cool for at least 10 minutes before removing from the baking dishes. 
5. Tip: If you aren't in a rush, wrap each layer of cake cling wrap and put it in the freezer over night (or at lest for a few hours). This makes the cake much easier to assemble!

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Mocha Ganache

Ingredients:

• 8 oz. BITTERSWEET CHOCOLATE CHIPS
• 2/3 cup HEAVY CREAM
• 2 Tbs UNSALTED BUTTER 
• Optional: 2 tsp INSTANT COFFEE

Directions:

1. In a saucepan, heat the heavy cream until it just starts to foam around the edges. Then add the chocolate chips and butter, let the pan sit for a minute. 
2. After a minute, stir until smooth. Now, stir in sifted instant coffee!
3. Once the cupcakes have cooled completely, carve out a small hole in the top of the cupcakes.
4. And fill the hole with ganache!

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Peppermint Swiss Meringue Buttercream

Ingredients:

• 6 EGG WHITES
• 1 & 1/2 cups SUGAR
• 2 cups POWDERED SUGAR, sifted
• 3/4 cup VEGETABLE SHORTENING, room temperature
• 4 sticks BUTTER, room temperature
• 1 tsp VANILLA EXTRACT
• 1/8 to 1/4 tsp PEPPERMINT EXTRACT

Directions:

1. Start boiling a pot of water to use as a double boiler.
2. Then whisk together the egg whites and granulated sugar over the pot of boiling water. You are just trying to dissolve the sugar into the egg whites so you don't need to do this for very long. Once the mixture has reached 115 degrees F and/or the mixture no longer feels gritty when you rub it between your fingers, then remove the bowl from the heat!
3. It should look something like the picture below.
4. After taking the egg white and sugar mixture off of the heat, place it onto the stand mixer fitted with the whisk attachment and whisk on high until stiff peaks form. You want firm, glossy, white peaks!
5. Once you have achieved stiff peaks, add the powdered sugar and continue whisking. (Start slow and increase speed so you don't end up with a face full of powdered sugar!)
6. Once the powdered sugar has incorporated, it is time to start adding in the butter and vegetable shortening. Cut the room temperature butter and vegetable shortening into chunks and add them into the mixer in 2 to 3 additions fairly quickly while the mixer is still whisking on medium to medium-high.
7. Once the ingredients are well incorporated, it should look something like this! Lastly, whisk in the extracts.
8. At this point the icing is pretty much done! I switched over to the paddle attachment for a few minutes to whip up the icing a little more to make it lighter in color as well as in texture.  Now it's time to ice the cake!

Note: This buttercream will keep for 4 days at room temperature, 2 weeks in the fridge, and 2 months in the freezer.

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Peppermint Mocha Cupcakes

I made these adorable mason jar cupcakes for my mom for her birthday. I used my go to chocolate cake recipe, a chocolate ganache recipe, and a Swiss buttercream recipe. To make the cakes a little bit special I adapted the recipes to make a peppermint mocha cupcake. To do this, I used coffee instead of water in the cake, I added a teaspoon of instant coffee to the ganache, and I added about 1/8 tsp peppermint extract to the icing. They turned out delicious! Next time I think I will try adding some instant coffee to the cupcake batter as well.

After making the batter, I put 2-3 tablespoons of batter into each jar. 

Bake the cupcakes at 350 degrees F until done.

After the cupcakes cooled, carve out the center of the cupcake using a teaspoon.

And fill it with the ganache!

Top with the icing, and them eat up!

Look how pretty they are!

One more!

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Mocha Cake 

Ingredients:

• 2 cups SUGAR
• 1 & 3/4 cup FLOUR
• 3/4 cup COCOA POWDER
• 1 & 1/2 tsp BAKING POWDER
• 1 & 1/2 tsp BAKING SODA
• 1 tsp SALT
• 2 EGGS
• 1 cup MILK
• 1/2 cup VEGETABLE OIL
• 2 tsp VANILLA EXTRACT
• 1 cup HOT STRONG COFFEE
• Optional: 1-3 tsp INSTANT COFFEE

Directions:

1. Preheat the oven to 350 degrees F and coating three 8 inch baking dishes in nonstick cooking spray and then flour to make the cake easier to remove from the dish after baking. 
2. In an electric mixer combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 
3. Add the eggs, milk, vegetable oil, vanilla extract, and the boiling water making sure each ingredient is incorporated before adding the next.
4. Divide the batter equally into the three baking dishes and bake for 30-35 minutes.  Bake until you can insert a toothpick and have it come out clean. Let the cakes cool for at least 10 minutes before removing from the baking dishes. 
5. Tip: If you aren't in a rush, wrap each layer of cake cling wrap and put it in the freezer over night (or at lest for a few hours). This makes the cake much easier to assemble!

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Mocha Ganache

Ingredients:

• 8 oz. BITTERSWEET CHOCOLATE CHIPS
• 2/3 cup HEAVY CREAM
• 2 Tbs UNSALTED BUTTER 
• Optional: 2 tsp INSTANT COFFEE

Directions:

1. In a saucepan, heat the heavy cream until it just starts to foam around the edges. Then add the chocolate chips and butter, let the pan sit for a minute. 
2. After a minute, stir until smooth. Now, stir in sifted instant coffee!
3. Once the cupcakes have cooled completely, carve out a small hole in the top of the cupcakes.
4. And fill the hole with ganache!

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Peppermint Swiss Meringue Buttercream

Ingredients:

• 6 EGG WHITES
• 1 & 1/2 cups SUGAR
• 2 cups POWDERED SUGAR, sifted
• 3/4 cup VEGETABLE SHORTENING, room temperature
• 4 sticks BUTTER, room temperature
• 1 tsp VANILLA EXTRACT
• 1/8 to 1/4 tsp PEPPERMINT EXTRACT

Directions:

1. Start boiling a pot of water to use as a double boiler.
2. Then whisk together the egg whites and granulated sugar over the pot of boiling water. You are just trying to dissolve the sugar into the egg whites so you don't need to do this for very long. Once the mixture has reached 115 degrees F and/or the mixture no longer feels gritty when you rub it between your fingers, then remove the bowl from the heat!
3. It should look something like the picture below.
4. After taking the egg white and sugar mixture off of the heat, place it onto the stand mixer fitted with the whisk attachment and whisk on high until stiff peaks form. You want firm, glossy, white peaks!
5. Once you have achieved stiff peaks, add the powdered sugar and continue whisking. (Start slow and increase speed so you don't end up with a face full of powdered sugar!)
6. Once the powdered sugar has incorporated, it is time to start adding in the butter and vegetable shortening. Cut the room temperature butter and vegetable shortening into chunks and add them into the mixer in 2 to 3 additions fairly quickly while the mixer is still whisking on medium to medium-high.
7. Once the ingredients are well incorporated, it should look something like this! Lastly, whisk in the extracts.
8. At this point the icing is pretty much done! I switched over to the paddle attachment for a few minutes to whip up the icing a little more to make it lighter in color as well as in texture.  Now it's time to ice the cake!

Note: This buttercream will keep for 4 days at room temperature, 2 weeks in the fridge, and 2 months in the freezer.

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Half Sized Four Layer Chocolate Cake with Swiss Meringue Buttercream

To make this adorable cake you will need 3 recipes. Using these recipes, you will end up with a 6 inch, 4 layer chocolate cake with a Swiss meringue buttercream and marshmallow fondant!

Start off by making the cake! Using the recipe for a half batch at the bottom of this page, I split the batter into two 6 inch cake pans. After they came out of the oven I split each layer which is how I ended up with four! Wrap each layer in cling wrap and put them in the freezer for an hour or two.

While the cake is baking, make a half batch of the Swiss meringue buttercream!

Take the layers of cake out of the freezer and start assembling the cake!

Make your marshmallow fondant as directed in the recipe at the bottom of this page and then start decorating!

Here are some pictures of my cake:

Inside the cake!

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Chocolate Cake (Half Batch)

Ingredients:

• 1 cups SUGAR
• 3/4 cup + 2 Tbs FLOUR
• 1/4 cup + 2 Tbs COCOA POWDER
• 3/4 tsp BAKING POWDER
• 3/4 tsp BAKING SODA
• 1/2 tsp SALT
• 1 EGGS
• 1/2 cup MILK
• 1/4 cup VEGETABLE OIL
• 1 tsp VANILLA EXTRACT
• 1/2 cup BOILING WATER

Directions:

1. Preheat the oven to 350 degrees F and coating three 8 inch baking dishes in nonstick cooking spray and then flour to make the cake easier to remove from the dish after baking. 
2. In an electric mixer combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 
3. Add the eggs, milk, vegetable oil, vanilla extract, and the boiling water making sure each ingredient is incorporated before adding the next.
4. Divide the batter equally into the three baking dishes and bake for about 25 minutes.  Bake until you can insert a toothpick and have it come out clean. Let the cakes cool for at least 10 minutes before removing from the baking dishes. 
5. Tip: If you aren't in a rush, wrap each layer of cake cling wrap and put it in the freezer over night (or at lest for a few hours). This makes the cake much easier to assemble!

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Swiss Meringue Buttercream (Half Batch)

Ingredients:

• 3 EGG WHITES
• 3/4 cup SUGAR
• 1 cup POWDERED SUGAR, sifted 
• 6 Tbs VEGETABLE SHORTENING, room temperature
• 2 sticks BUTTER, room temperature
• 1/2 tsp VANILLA EXTRACT

Directions:

1. Start boiling a pot of water to use as a double boiler.
2. Then whisk together the egg whites and granulated sugar over the pot of boiling water. You are just trying to dissolve the sugar into the egg whites so you don't need to do this for very long. Once the mixture has reached 115 degrees F and/or the mixture no longer feels gritty when you rub it between your fingers, then remove the bowl from the heat!
3. It should look something like the picture below.
4. After taking the egg white and sugar mixture off of the heat, place it onto the stand mixer fitted with the whisk attachment and whisk on high until stiff peaks form. You want firm, glossy, white peaks!
5. Once you have achieved stiff peaks, add the powdered sugar and continue whisking. (Start slow and increase speed so you don't end up with a face full of powdered sugar!)
6. Once the powdered sugar has incorporated, it is time to start adding in the butter and vegetable shortening. Cut the room temperature butter and vegetable shortening into chunks and add them into the mixer in 2 to 3 additions fairly quickly while the mixer is still whisking on medium to medium-high.
7. Once the ingredients are well incorporated, it should look something like this! Lastly, whisk in the vanilla extract.
8. At this point the icing is pretty much done! I switched over to the paddle attachment for a few minutes to whip up the icing a little more to make it lighter in color as well as in texture.  Now it's time to ice the cake!

Note: This buttercream will keep for 4 days at room temperature, 2 weeks in the fridge, and 2 months in the freezer.

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Marshmallow Fondant

Ingredients:

• 8 oz. MARSHMALLOWS
• 1 lb. POWDERED SUGAR + 2-3 cups extra to roll in
• 2 Tbs WATER

Directions:

1. Start off by microwaving the marshmallows in a glass bowl for 60 seconds. 
2. Using a spatula, stir in the water. 
3. Next, start stirring in the powdered sugar. You may need to use your hands. It will be VERY sticky!
4. After you have mixed in 1 lb. of powdered sugar, turn the fondant out onto a heavily powdered sugar-ed counter. Start to knead the fondant. This is where the extra 2-3 cups of sugar come in. Keep kneading and adding sugar until it is no longer sticky. 
5. Add food coloring if desired and continue kneading until the fondant is no longer marbled with food coloring. 
6. Then roll the fondant out to the desired shape and cover the cake! 

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Irish Car Bomb Cupcakes

Oh. Em. Gee. These are so good! They have a chocolate Guinness cake, Irish whiskey ganache, and a Irish cream icing! Make them! This recipe will make about 24 cupcakes!

To make the chocolate Guinness cupcakes you will need:

• 1 cup GUINNESS BEER (or other stout beer)
• 2 sticks UNSALTED BUTTER
• 3/4 cup COCOA POWDER
• 2 cups FLOUR
• 2 cups SUGAR
• 1 & 1/2 tsp BAKING SODA
• 3/4 tsp SALT
• 2 LARGE EGGS
• 2/3 cup SOUR CREAM

To make the Irish whiskey ganache you will need:

• 8 oz. BITTERSWEET CHOCOLATE CHIPS
• 2/3 cup HEAVY CREAM
• 2 Tbs UNSALTED BUTTER 
• Optional: 2 tsp IRISH WHISKEY 

To make the Irish cream icing you will need:

• 1 stick UNSALTED BUTTER
• 3 & 1/3 cup POWDERED SUGAR
• 6 Tbs IRISH CREAM

Start off by making the cupcakes. Preheat your oven to 350 degrees F. In a medium saucepan bring the beer and butter to a simmer.



Reduce the heat to stop the simmering and SLOWLY whisk in the cocoa powder. Allow the mixture to cool slightly.

Whisk the flour, sugar, baking soda, and salt together in a  medium bowl. Set aside.

Beat the eggs and sour cream in the bowl of a stand mixer until combined. Then slowly add the stout-chocolate mixture. Mix until just combined.

Then add the dry ingredients. Mix until just combined.

Divide the batter into your lined cupcake pan. Fill the liners 2/3 to 3/4 full. Bake for about 17 minutes.

While the cupcakes are baking, make the ganache! In a saucepan, heat the heavy cream until it just starts to foam around the edges. Then add the chocolate chips and butter, let the pan sit for a minute. 

After a minute, stir until smooth. Now, stir in the whiskey!

Once the cupcakes have cooled completely, carve out a small hole in the top of the cupcakes.

And fill the hole with ganache!

Then make the Irish cream icing. Beat the butter in a stand mixer until it is light and fluffy (about 5 minutes). Then add the powdered sugar a few tablespoons at a time. Once the icing starts to get thick, alternate between adding the powdered sugar and a tablespoon of the Irish cream.

Then frost the cupcakes!

You know what happens next, eat them! Look how gooey the ganache is! (Once the ganache cools a little more it will set up and not be so gooey.)

They look so pretty!

Here is a view of the inside!

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Chocolate Guinness Cupcakes

Ingredients:

• 1 cup GUINNESS BEER (or other stout beer)
• 2 sticks UNSALTED BUTTER
• 3/4 cup COCOA POWDER
• 2 cups FLOUR
• 2 cups SUGAR
• 1 & 1/2 tsp BAKING SODA
• 3/4 tsp SALT
• 2 LARGE EGGS
• 2/3 cup SOUR CREAM

Directions:

1. Start off by making the cupcakes. Preheat your oven to 350 degrees F. In a medium saucepan bring the beer and butter to a simmer. Reduce the heat to stop the simmering and SLOWLY whisk in the cocoa powder. Allow the mixture to cool slightly.
2. Whisk the flour, sugar, baking soda, and salt together in a  medium bowl. Set aside. 
3. Beat the eggs and sour cream in the bowl of a stand mixer until combined. Then slowly add the stout-chocolate mixture. Mix until just combined. 
4. Then add the dry ingredients. Mix until just combined. 
5. Divide the batter into your lined cupcake pan. Fill the liners 2/3 to 3/4 full. Bake for about 17 minutes.

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Irish Whiskey Ganache

Ingredients:

• 8 oz. BITTERSWEET CHOCOLATE CHIPS
• 2/3 cup HEAVY CREAM
• 2 Tbs UNSALTED BUTTER 
• Optional: 2 tsp IRISH WHISKEY 

Directions:

1. While the cupcakes are baking, make the ganache! In a saucepan, heat the heavy cream until it just starts to foam around the edges. Then add the chocolate chips and butter, let the pan sit for a minute. 
2. After a minute, stir until smooth. Now, stir in the whiskey!
3. Once the cupcakes have cooled completely, carve out a small hole in the top of the cupcakes.
4. And fill the hole with ganache!

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Irish Cream Icing

Ingredients:

• 1 stick UNSALTED BUTTER
• 3 & 1/3 cup POWDERED SUGAR
• 6 Tbs IRISH CREAM

Directions:

1. Beat the butter in a stand mixer until it is light and fluffy (about 5 minutes). 
2. Add the powdered sugar a few tablespoons at a time. 
3. Once the icing starts to get thick, alternate between adding the powdered sugar and a tablespoon of the Irish cream. 
4. Then frost the cupcakes!

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I got this recipe from the following blog: http://www.seebrookecook.com/2011/11/irish-car-bomb-cupcakes.html