Cupcake of the month-Mini Red Velvet Cupcakes

Hello and Happy Friday! I hope everyone had an easy week and have lots of plans for the weekend. Beside working, I am going to keeping myself busy hopefully by cooking and baking and of course working. I am super excited for my nephews birthday which is coming up very soon. We are going to spend the day at Cedar Point and I love roller coasters so I can't wait!

Today I wanted to offer you guys a southern treat, Red Velvet Cupcakes. My roommate received a container of Cream Cheese Frosting and wanted to put it to good use so I decided to go with these cupcakes. Red Velvet has become extremely popular these days and I have made a Red Velvet Cake, but it came out a little dry (I think I know what I did wrong). I went to my favorite site Brown Eyed Baker and found the recipe there. It has a nice crumb and has a slight chocolate flavor.   I doubled the recipe and made 72 minis, but you can make a normal batch if you like.

 I have also included a cream cheese frosting recipe because the stuff in the tube just doesn't cut it. The frosting is really easy, so I would give it a try if its your first time making a cream cheese frosting. I hope you guys like these and enjoy!

Here's how to do it:

Look at that red color!

Ingredients/Recipe

This recipe is for normal sized cupcakes, about 12. If you want to make the minis it should make 24 and only bake for about 10-13 minutes.

From Brown Eyed Baker

4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

1. Preheat oven to 350 degrees F. Line a muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for about 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

Cream Cheese Frosting

From the Food Network

Ingredients

4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

 

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

I hope you guys like these and as always enjoy!

Cupcake of the Month-Chocolate Chip Cookie Dough Cupcakes

Hello everyone! Life has been very busy, and it is going to continue for the next few weeks. I will be posting but just slightly less than I like.

If you know me than you know I love sweets. I believe I mentioned it millions of times before. My all time favorite is cakes or cupcakes. I don't know why, but I love the texture of cake and than the frosting. Frosting is my favorite. I love it. I could eat a tub of it, but I prefer to make homemade frosting.  Is it bad that I am typing this and craving frosting?!

Today I decided to show you guys my cupcake of the month a little early. These cupcakes are amazing! I found them online and I adapted them to make it a little easier, but when I bring these to work, or my roommate brings my sweets to work they always say that they are very rich. I really don't try to make them rich, they just come out that way.

The cupcakes were very light so I am glad I didn't add a filling. I was a little worried that the cupcakes wouldn't hold the frosting, but it did just fine. I also didn't pipe the frosting because I really wanted the cookie dough frosting to look, well like cookie dough. I left it and hoped it would look a little chunky. It turned out great. You could pipe the frosting, just don't add the chocolate chips to the frosting because they will get stuck in your frosting tips.

I really hope you guys try these they are so good!

Here's how to do it:

Ingredients/recipe

Cupcakes adapted from The Cake Doctor

1 (18.25 ounce) package of plain white cake mix
3 tbs vanilla instant pudding mix
1 cup of sour cream
1/2 cup of vegetable oil
1/2 cup of milk
 3 large eggs
1 ts vanilla extract

Preheat your oven to 350. Line your cupcake pan with liners.

Place the cake mix, pudding, sour cream oil water, eggs and extract in a mixing bowl, and beat on  low speed until the ingredients are mixed. Stop the mixer, scrape down the bowl and increase the speed to medium and beat for 1 1/2 to 2 minutes. The batter should be blended.

Scoop 1/4 cup of batter into your cupcake tin. Bake the cupcakes until the tops are golden and spring back about 18-22 minutes. Let the cupcakes cool for 5 minutes and take the cupcakes out of the pan and cool on a wire rack until cool,before frosting.

Chocolate Chip Cookie Dough frosting, adapted from Annie Eats 

2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract
1/2 bag of chocolate chips chopped (or you could use mini)

Beat together the butter and brown sugar in the bowl of a mixer fitted with the paddle attachment until smooth and creamy. Add the confectioners’ sugar until smooth, than beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended. Frost Cupcakes.

I really hope you guys try these they are delish and out of this world good.

Enjoy!

White Sour Cream Cupcakes with Marshmallow Cream Filling and Cream Cheese Frosting

Hello!

I cannot believe its the end of the week already. It has been a crazy week too. My manager told me they are moving her to a new store and our assistant manager is moving to the store manager. This leaves a gap in the management team so it will be interesting to see if they are going to fill the position from a person outside or inside the store.

I will miss my manager because I have learned many things from her, but this is a really good move for her. I am taking everything in a relaxed mode. I don't know what to expect, so I'm taking my best advice and taking it one day at a time.

Since things have seemed a little crazy, plus with my phone dying and the accident I caused in my kitchen, I thought nothing could make a crazy day seem better than with a  cupcake. I'm not talking about any old fashioned cupcake, I want a decked out fancy cupcake and that is what I am going to show you today.

This is my White Sour Cream, Marshmallow Cream filling and cream cheese frosting cupcake. It is a wonderful sugar rush and worth baking for any type of party. I actually tested these a month ago, and brought them into work. These cupcakes were made especially for the January and February birthdays at my job and people loved them. My distract manager even wanted the recipe. What is even better is you use a cake mix! How awesome is that?

Filled and ready to be frosted

Frosted

they look so nice

Look at these little guys!

almost to cute to eat..almost

look at that yummy filling!!!

I broke the recipe down into parts. You can use what you want or just make the whole thing.

Here's how to do it.

Ingredients/recipe

Cupcakes: Adapted from the Cake Doctor

1 (18.25 ounce) package of plain white cake mix
3 tbs vanilla instant pudding mix
1 cup of sour cream
1/2 cup of vegetable oil
1/2 cup of water
3 large eggs
1 ts almond extract

Preheat your oven to 350. Line your cupcake pan with liners.

Place the cake mix, pudding, sour cream oil water, eggs and extract in a mixing bowl, and beat on  low speed until the ingredients are mixed. Stop the mixer, scrape down the bowl and increase the speed to medium and beat for 1 1/2 to 2 minutes. The batter should be blended.

Scoop 1/4 cup of bagtter into your cupcake tin. Bake the cupcakes until the tops are golden and spring back about 18-22 minutes. Let the cupcakes cool for 5 minutes and take the cupcakes out of the pan and cool on a wire rack until cool, about 45 minutes before filling with the filling.

Marshmallow Cream from Gingerbread Bagels

1 (7 ounce) jar marshmallow cream
1/2 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract

 Place the marshmallow cream and butter in a large mixing bowl. Mix on medium until fully combined. Add in vanilla extract and mix.

Fill a pastry bag fitted with a round tip, with the mixture. Press into the cupcake and squeeze about a tablespoon, pulling the pastry bag up as you fill.

Cream Cheese Icing from Annie Eats

10 oz. cream cheese, chilled
6½ tbsp. unsalted butter, at room temperature
3¼ cups confectioners’ sugar, sifted
4 tsp. clear vanilla extract

Beat the cream cheese and butter on medium until combined and fluffy. Add in the sugar on low speed until mixed in and than bump the speed up to medium and beat until light and fluffy about 3-4 minutes. Mix in vanilla. Pipe the frosting onto the the cupcakes.

I really hope you guys try these, they are so good and totally worth it.

Enjoy!