Archive

Tag Archives: Cupcakes

magnoliaredvelvetcupcakesif you asked me to pick a dessert i couldn’t live without, it would be cookies. cakes i could throw by the wayside, i love ice cream but could 100% live without it, and brownies, well – love them, but overall, they rate MEH in my book. but cookies, i can’t live without. that is, until i think of cupcakes. see, cupcakes are the best of both worlds: batter AND frosting. there’s something about a perfect cupcake, the combination of fluffy cake and light, airy icing, that just makes for magic inside the mouth.

such is certainly the case with these red velvet cupcakes. they’re from allysa torey’s more from magnolia book, which i “borrowed” from my friend katie two years ago and never returned. torey’s red velvet recipe is my favorite, and though she generally serves hers with vanilla buttercream, i opted to go more traditional, and topped my cupcakes with cream cheese frosting, because, well, cream cheese and red velvet go together like peanut butter and jelly.

for the cupcakes, here’s what you’ll need:

  • 3 1/2 cups cake flour (not self-rising, that’s different! i buy swan’s down, it comes in a happy red box)
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 cups white sugar
  • 3 large eggs, at room temperature
  • 6 tablespoons red food coloring (or, if you opt for gel, simply squirt ’til the dough is bright red – that’s how i roll)
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons baking soda

here’s what you’ll do: 

first things first. preheat your oven to 350, and prep your muffin tins. i like to use foil wrappers, but you could use pretty paper ones if your heart desires.

in a small bowl, sift your cake flour and set aside. {sidenote: i never sift anything. i don’t even own a sifter. but you should do this, because it’s what allysa torey does} next, combine the butter and sugar in a large stand mixer (or large bowl, if you don’t have a kitchenaid) until light and fluffy. that should be approximately 3-5 minutes on medium. add your eggs, one at a time, and beat in.

in an even smaller bowl than your small bowl, whisk (literally, use a whisk) together your red food coloring, cocoa powder, and vanilla. {sidenote: if you’re using gel food coloring, like i do, this won’t mix as nicely as you’d like since there’s less liquid in gel than there is in, well, liquid. feel free to add a tiny bit of water to move things along}

add your red chocolate mixture to the batter, and beat well. at this time, you can add more food coloring to your batter if it’s not red enough. gel’s a bit hard to measure, so you basically just need to keep adding color until you’ve got the shade of your dreams.

pour your buttermilk into a measuring cup, and stir the salt into it. add your buttermilk in three parts, alternating with the flour. every time you add something, beat until incorporated, but don’t over-beat!

now, for the fun, science-experiment part of the day. in yet another small bowl, stir together your cider vinegar and baking soda. watch as it fizzes up, just like those “volcanoes” you made in 6th grade. WHEEE! what fun, right?

using a rubber spatula, scrape down your batter into the bowl, and ensure that all ingredients have been evenly mixed in. you’ll often find a bit of stubborn, unmixed butter at the bottom of the bowl, so be sure to check for that.

fill your muffin cups 2/3s of the way full. bake for approximately 20-30 minutes (it really depends on your oven, but keep an eye on your ‘cakes after 20), until a toothpick inserted in the middle of a cupcake comes out clean.

when they’re done, let the cupcakes cool in their tins for about 5 or so minutes, then remove and place on a cooling rack and let ’em chill. go watch an episode of SVU, or house hunters.

then come back and make your frosting.

what you’ll need:

  • 2 8oz packages of cream cheese at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 stick of butter at room temperature
  • 1.5 cups of powdered sugar

what you’ll do:

basically, you’re just mixing all that goodness up in your kitchenaid. start with the cream cheese and the butter, add the vanilla, and then the sugar. beat until smooth. i usually beat mine at least 5 minutes, so that’s saying something. also, feel free to add more confectioner’s sugar if the frosting seems too watery. powdered sugar basically evaporates into the universe when you mix it into anything, so you really can never have too much of the stuff. i’ve added an entire box at times (SUGAR HIGH). just keep your eyes peeled, essentially, and don’t be afraid to taste test for consistency’s sake.

once your cupcakes are cooled, spread your frosting onto those babies, swirl your spoon around the top to make that little “magnolia dent” the bakery is so famous for, and eat! or dole out to coworkers, as i do. or, if you’re a person with a big heart and a big sweet tooth, do both (okay, that’s what i do).

 

 

Advertisements
Image

red velvet cupcakes with gold sugar sprinkles

what did you do on MLK day? instead of going out and giving  back to my community like i should have, i went to bar method and then spent the afternoon crafting red velvet birthday cupcakes for my dear friend bruce. i feel slightly guilty about this, but i’d like to think that the hours i spent cleaning caked cat pee off of the crates at petco sufficed as my volunteer commitment for the weekend (i volunteer with a no kill cat rescue called kitty kind. they are wonderful, the cats are adorable, and i don’t even mind the pee).

so let’s talk red velvet. red velvet is one of those cupcake flavors that hit its heyday when cupcakes became a “thing.” you know, when magnolia and buttercup and baked by melissa and butter lane and sprinkles and the 9 million other scenester cupcake places opened. back in the day, people made chocolate and vanilla and they were satisfied with that. but then the fancy schmancy cupcake places came along, and lord, am i glad they did. otherwise, i’d never have learned of such wonders as chai cupcakes (holy food orgasm) and red velvet cakes (holy melt in your mouth amazing).

Image

doling out batter. kind of looks like little red turds, no?

red velvet’s funny, mostly because people seem to automatically assume that the red coloring corresponds with a ‘red’ flavor, such as cherry, strawberry, or watermelon. this isn’t the case. in fact, red velvet cupcakes are flavored with a hint of cocoa and a splash of cider vinegar; this is what gives them the sweet but ever so slightly tangy taste they’re known for. of course, there’s lots of red food coloring. i’m partial to this one, which i buy at ny cake (if you don’t live in NYC, ny cake ships!). gel food coloring is great, because it means you’re not pouring three bottles of chemicals into your cupcakes.

not that i poured three bottles into mine – i probably used about half the amount of food coloring recommended in the recipe because i was using gel instead of liquid.

so, want to make these babies for yourself? you do, they’re good. really, really good.  unless my taste buds and my friends lied to me, in which case, taste buds, i’m sorry, friends, go find your own cupcakes.

The Recipe (from the More from Magnolia cookbook) 

3 1/2 cups cake flour (not self-rising!)

3/4 cup unsalted butter, softened

2 1/2 cups white sugar

3 large eggs at room temperature

6 tablespoons liquid food coloring (use only 3 if you’re using gel color)

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

to make, preheat your oven to 350, and line 2 cupcake pans (24 cupcakes total)

Image

mixing up the butter and sugar…heavenly.

to make the batter, sift the cake flour into a small bowl and set aside. in your stand mixer (or a large bowl if you don’t have a stand mixer), cream the butter and sugar until light and fluffy – this should take about five minutes. once light and fluffy has been achieved, add the eggs one at a time, beating well after each addition.

next, whisk together the red food coloring, cocoa and vanilla. if you’re using gel food coloring, it’s okay to add a few droplets of water to thin the mixture out a  bit (i didn’t have to, but you never know). add the red chocolate mixture to the butter/sugar/eggs mixture, and beat well. now the fun comes – your batter will start to turn a brilliant pinky red. BEAUTIFUL!

now, pour your buttermilk into a glass measuring cup, and stir the salt into the buttermilk. add to the batter in three parts, alternating with the cake flour. beat until the ingredients are just incorporated, but don’t overbeat.

Image

painting the town red with chocolate, vanilla extract, and red gel food coloring

in a small bowl, stir together the cider vinegar and baking soda. it’ll fizz up like a second grade science project! volcano cupcakes! just kidding.

add the cider/baking soda mixture to the batter and mix well. use a rubber spatula to scrape down all the edges, and make sure the batter is smooth throughout.

divide your batter into the prepared cupcake pans – fill each cupcake liner 3/4 of the way full (don’t overfill or your cupcakes will overflow. trust me. been there, done that).

arrange the pans in the upper and lower thirds of your oven and bake the cupcakes for 20 minutes, switching the pans halfway through. use a toothpick to make sure the cupcakes are done – you want it to come out clean; a goopy toothpick means that shit ain’t done!

cool cupcakes in the pan for about 10 minutes, then remove from pan and cool completely on a rack before icing.

which brings me to the best part: FROSTING. i like cream cheese frosting for red velvet, but vanilla buttercream would be delish as well.

cream cheese frosting is the easiest in the world to make – which is part of why i love it.

Ingredients

2 oz. packages of cream cheese, left to sit out for a bit so they soften slightly

6 tablespoons of unsalted butter, softened

1 1/2 teaspoons of vanilla extract ( i used about 2 1/2 cause i loooove me some vanilla extract)

5 cups sifted confectioners sugar

to make, beat the cream cheese and butter on medium speed in your stand mixer for about 3 minutes, or until smooth. add the vanilla and beat well. gradually beat in the sugar, 1 cup at a time, until smooth and creamy. cover and refrigerate for a bit to thicken – or spread as is if you’re happy with the consistency as it stands.

i added gold sprinkles on top of mine because i’m fancy like that – but any toppings will do. sprinkles just make everything nicer, if you ask me. but these babies are so delicious they’d be fine with frosting and nothing else.

now, go forth and eat!

Image

it is my belief that birthday cupcakes should be two things: 1) delicious and 2) colorful. these babies cover both those requirements, what with being extremely delicious and ahem, HOT PINK. of course, such cupcakes should also be covered in sparkles whenever appropriate (aka, always). i made these to celebrate my friend maddie’s 24th year of life, and the hot pink color couldn’t have been more appropriate, nor could the sparkles. maddie is the epitome of one of those people who literally lights up a room when she walks in. she’s a ray of sunshine, with a huge smile and a warm, friendly aura towards which people naturally gravitate. as such, she deserved the best of birthday cupcakes, and so hot pink it was.

Hot Pink Birthday Cupcakes Vanilla Buttercreamas it happened, i had a big thing of buttermilk in my fridge. and since buttercream frosting is, well, butter and “cream” (milk) and sugar, i figured why not use buttermilk instead of regular milk and make the frosting just a bit more rich? i mean, if you’ve just hit a ball to the outfield, why not head for a home run, right? these babies were already so calorie-laden, i figured it couldn’t hurt to go ALL.THE.WAY. so i did, swapping milk for buttermilk, and mama mia, am i glad i did. this frosting was light, creamy, and SOO GOOD. melt in your mouth good. perfectly sugary and vanilla-y and oh so amazing.

for the cupcakes themselves, i used smitten kitchen’s “best birthday cake” recipe. everyone needs a go-to yellow cake recipe, and sk’s is mine. the woman knows her cakes, what can i say? speaking of smitten, i’ve long been positively smitten with her blog. if you haven’t read it yet, you are MISSING OUT. she’s got a cookbook coming out in october that i can’t wait to snag, and her recipes are BANGIN. plus her pictures are pretty, with a beautiful contrast thanks to a dark background and bright, colorful dishes. in short, she’s a food genius, a blogarific idol, and seems pretty all around wonderful if you ask me. maybe she even likes cats(!!) – that would just put me over the edge. Vanilla Yellow Birthday Cupcakes

so, here’s the dealio. you’ll want to whip up a batch of smitten kitchen’s cake, and then add some hot pink food coloring. i get mine at NY Cake, which, if you live in NYC, is a baker’s paradise (for those who don’t live in NYC, you can order online). seriously, if you’ve never been, GO NOW. it’s on 22nd between 5th and 6th, and is a floor to ceiling supply shop stocked with everything you never knew you needed. for instance, before i went there for the first time, i did not know that i needed fuschia-colored gel food coloring. but then i saw it on the shelf, and it was like we were meant to be. instant lust. i also didn’t know i needed ten different tips of cupcake liners, but you know what? i do. i also needed edible gold and silver stars in place of traditional sprinkles, and dusting sugar in every color under the sun. like i said, this place is paradise. get yo’ ass over there, stat.

once your batter is made, divy it up into cake pans, or split it into cupcakes, like i did. this recipe should make 2 cake layers (for one cake), or about 24 cupcakes (i had enough for 24 cupcakes AND about 6 minis, and i ate a bunch of the batter).

OKAY LET’S DO THIS.

The Recipe: Best Birthday Cupcakes (adapted from Smitten Kitchen)

4 cups plus 2 tablespoons cake flour (for new bakers, cake flour is the shiznat. it makes a huge difference…TRUST. i buy swan’s down at my local grocery store)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

to make, preheat your oven to 350 and line your cupcake pans. i spritz my liners with a little bit of pam just in case. if you’re making cake, just spritz two 9″ cake pans with some pam instead. Hot Pink Birthday Cupcakes

start by mixing the flour, baking powder, salt, and baking soda in a medium sized bowl. set aside. in a large mixing bowl (a stand mixer is preferable here – i have and love my kitchenaid), cream together the butter and sugar. room temperature butter works best here; softening in the microwave means you run the risk of over-melting. i like to take my butter out of the fridge about 30 minutes before i’m ready to bake. by the time i’m ready to use it, it’s soft enough to beat, but not so melted that it’s watery and overheated. stir at medium speed with an electric mixer until the butter and sugar are soft and fluffy, then add in your vanilla.

now, add the eggs in one at a time. make sure you’re scraping down the sides of your bowl to evenly incorporate all the ingredients as you go. once your eggs are added, turn the mixer down to low and add your buttermilk. if the mixture looks curdled, don’t be alarmed. this is normal. mix in your flour in a few batches, and beat until just combined.

now comes the fun part. grab your food coloring (remember, i used fuschia), and squirt about a quarter sized amount into your batter (note: if you’re using regular food coloring, you’ll need a LOT of it to get such a saturated color. this is why gel food coloring is best – you use less and get more color). mix until evenly incorporated. if the batter isn’t bright enough, add a few more squirts of the gel. i’d estimate i used about 2 or 3 teaspoons worth of food coloring total. Hot Pink Birthday Cupcakes

now you should have hot pink batter that tastes exactly like that duncan hines yellow cake mix you used to eat as a kid. go on, dip your finger (or two) in and have a lick. DELICIOUS, right? hats off to miss smitten kitchen.

spoon your batter into your prepared muffin tins – fill about 3/4 of the way. bake in the oven for about 25 minutes, checking for doneness with a toothpick. when it comes out clean, the cupcakes are done.

cool in the pan for about 10 minutes, then remove and stick the cupcakes on a drying rack to cool completely. i made my cupcakes the night before, then my frosting the afternoon of the party – this enabled me to frost the cupcakes when they were completely cooled and hence, i was able to avoid any melted frosting issues.

now, let’s frost these babies.

Buttermilk Vanilla Buttercream Frosting

2 sticks of butter, softened

6 cups confectioner’s sugar

3 teaspoons pure vanilla extract

1/4 – 1/2 cup buttermilk

buttercream frosting is just about the easiest thing to make on the planet – mostly because you can customize it to your taste. i like the measurements above, but if you wanted it thicker, you’d add more sugar, thinner, less. if you wanted more vanilla taste, add more extract. maybe you want some more creaminess in there – add more buttermilk. essentially, all you need to do is whip your softened butter until smooth, then add the buttermilk, extract, and about 2 cups of the sugar. beat until all are combined. now, add a cup at a time of sugar until the frosting has reached your desired consistency. for me, that consistency is pretty thick. i like the kind of frosting you can simply swirl on with a spatula.

i covered my cupcakes with some rainbow colored dusting sugar for a bit of extra pizzazz – but you could leave them be. they’d be pretty spectacular either way, thanks to the fuschia food coloring.Image

Image

hi, my name is sarah, and i am a chai-a-holic. i can’t start my day without a venti iced nonfat chai from my besties over at starbucks (they really are my besties, they know my name and my order. we’re friends, right?). i’m partial to starbucks’ tazo brand, but if pressed, i can also drink oregon chai and whatever brand they serve at the green bean (a wonderful breakfast place in my hometown of northampton, mass). 

as an individual who could and should be admitted to chai rehab should such a thing ever be created, you can imagine my happiness when i stumbled across this recipe for chai cupcakes. chai CUPCAKES. i mean, hello GAWH-JUS. come to mama. i made these babies yesterday, and to my delight, they taste pretty darn close to the real thing. i couldn’t stop myself from shoving my fingers into the frosting a few times before i actually frosted the cupcakes themselves – but i’m telling you, if you make these for yourself, you won’t be able to stop either. frosting delirium. 

the cupcakes themselves are pretty close to perfect as well – not overly sweet; they could almost masquerade as muffins if they didn’t have frosting on top. lightbulb moment…can i eat these for breakfast?

i didn’t change a thing from this recipe, so hop on over there to see it for yourself. 

note: my cupcakes are decidedly less fancy-pants than miss jenna’s. when it comes to frosting, i’m not a piper. i like to just swirl it on with the spatula and let it settle. but that’s why hers look way prettier than mine.