RED VELVET CUPCAKES

2 1/2 cups sifted cake flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.

2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

6. Enjoy!The reason why I love red velvet cupcakes so much is because of their rich and deep flavor. They aren't too sweet and they taste the way they look - like red velvet cupcakes!There are many red velvet cupcake recipes floating around, but the one that I gave to you should really be excellent. It's the cream of the red velvet cupcake recipe crop! I promise as long as you follow the directions properly, and remember what I have taught you, your red velvet cupcakes should come out exactly as you imagine.You could decorate them with little pink and whit hearts, sprinkles, or anything else your hearth desires.Good luck with the red velvet cupcake recipe! I hope your red velvet cupcakes come out perfect!

RICH DARK CHOCOLATE CUPCAKE

ONE BOWL CHOCOLATE CUPCAKES

Makes 18

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
18 miniature Reese’s Peanut Butter Cups (optional)

Preheat oven to 350° F. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scraping sides of bowl as needed.

CREAMY PEANUT BUTTER FROSTING

Makes about 3 cups

6 ounces cream cheese, room temperature
1/3 cup confectioners’ sugar
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

With an electric mixer on medium-high speed, beat cream cheese and confectioners’ sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
In another bowl, with an electric mixer on medium-speed, whisk cream until medium-stiff peaks form. Fold cream into peanut-butter mixture. Use immediately, or refrigerate, covered tightly, up to 2 days. Before using, bring to room temperature and stir with a flexible spatula until smooth.

Divide batter evenly among lined cups, filling each half way, placing one mini peanut butter cup in each cup; then add remaining batter to about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

SALTED CARAMEL CUPCAKES

http://www.sprinklebakes.com/2010/05/triple-salted-caramel-cupcakes.html

Triple Salted Caramel Cupcakes

Makes 15 cupcakes

Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Salted Caramel Filling:

1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature

Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool slightly.

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.

Salted Caramel Buttercream Frosting:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar

In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

Top caramel-filled cupcakes with frosting.

Candied Salted Caramel Rounds

1 1/4 cups granulated sugar
1/4 teaspoon sea salt
3/4 cup water
2-4 tablespoons of large-crystal sugar

Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water.

Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves. Increase heat and bring syrup to a boil. Lower heat slightly and swirl the pan once or twice so the syrup colors evenly; do not stir. When caramel is a deep amber color, plunge the base of pan into iced water for about 2 seconds to stop further cooking.

Dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle. Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times. When caramel has hardened (it will still be sticky) sprinkle over large-crystal sugar. Remove from paper and adorn cupcakes.

PEACH COBBLER (using jarred peaches)

Bake the pastry lattice in 2 stages for a crisp, cookielike crust.

8 servings

350 degrees
35 minutes x 2

PEACHES & SAUCE
1 jar of peaches
2 Tbsp butter
1/4 C flour
1/4-1/2 tsp pumpkin pie spice
1/2 T almond extract

In sauce pan, make a rue by melting butter and adding flour into sauce pan.  Cook butter and flour in sauce pan for about 1-2 minutes to cook out the flour taste.  Slowly add in peach juice/syrup from jarred peaches.  Wisk constantly until the sauce becomes thick.  Add almond extract and pumpkin pie spice.  Let sit while you make the pastry.

PASTRY
2 C all purpose flour
1 tsp salt
3/4 C solid vegetable shortening
3-4 Tbsp cutter, cut into small pieces
1/4 C sugar

Combine flour and salt in large bowl.  Cut in shortening until mixture resembles coarse meal.  Mix in enough water to bind dough.  Gather into ball and divide in half.

Preheat oven to 350 degrees.  Lightly spray a 9x9 or 10x13 baking dish.  Pour in peaches (make sure you slice the peaches into pieces small enough to eat manageably) into baking dish.  Pour sauce over peaches. Add pieces of butter all over the top of the peaches.

Roll dough out on lightly floured surface to 1/8 inch thick.  Cut into strips.  Arrange pastry diagonally over peaches in one direction only.  Sprinkle pastry with 1/8 C sugar. Bake until pastry is beginning to brown, about 35 minutes.

After 35 minutes of cooking, take out baking dish and add another set of opposite diagonally placed pieces of pastry to form a lattice.  Sprinkle pastry with 1/8 C sugar.  Bank until pastry is golden brown, about 35 minutes.

Serve warm with ice cream.