Monthly Archives: December 2010

by sugarbaker | December 1, 2010

Traditional Red Velvet Cupcakes

Ingredients

3½ cups cake flour
1½ sticks unsalted butter, softened
2 ½ cups sugar
3 large eggs, at room temperature
7 tbsp red food coloring
4 tbsp unsweetened cocoa
1½ tsp vanilla extract
1½ tsp salt
1½ cups buttermilk
1½ tsp cider vinegar
1½ tsp baking soda

Directions

Set Oven at 350
In a bowl, sift the cake flour and set aside.
Mix the following ingredients

cream butter and sugar using an electric mixer until fluffy, about 4 minutes.
Add eggs, one at a time, mixing well after each egg is added
Whisk together red food coloring, cocoa, and vanilla in a small bowl than add mixture to batter and mix well.

Mix, salt, adding buttermilk, add to cake batter in two parts alternating flour.
Mix until ingredients are incorporated, but do not over-beat.

Stir together cider vinegar and baking soda in a small bowl
Add to the mixture.
Using a rubber spatula, scrape batter in the bowl, making sure ingredients are well blended and batter has no lumps.
Pour the mix batter into cupcake pan using cupcake paper cups.
Bake about 18-20 minutes depends on your oven.
Cool cupcakes, while cupcakes are cooling mix the cream cheese frosting.
Frost cupcakes after cupcakes are fully cool. Makes 15-25 cupcakes, depends on the size of the cupcake pan.

Cream-Cheese Frosting:
12 ounces cream cheese at room temperature
8 ounces butter, softened
8 ounces confectioner’s sugar, sifted
1 teaspoon sea salt
1 teaspoon vanilla

1. To keep it smooth and dense, paddle your cream cheese in the bowl of standing mixer on medium speed until smooth.
2. Place cream cheese in a separate bowl.
add butter to mixer and mix on medium speed until smooth.
Now add cream cheese back into cream butter, be sure to avoid whipping mixture.
Add confectioner sugar, salt, vanilla and orange. Paddle until smooth.

Apple and Walnut Coffee Cake loaded with apples

Topping

1/4 cup sugars (half brown sugar and half white sugar)

1/4 cup flour

2 1/2 teaspoons cinnamon

1/4 cup (1/2 stick) cold butter, cut into pieces
hand full of finely chopped walnuts

In a medium bowl, whisk together sugar, flour and cinnamon. Add cut cold butter into mixture until mixture becomes crumbly. Add chopped walnuts. Set aside.

Loaf Ingredients

1/2 cup (1 stick) butter softened

1/2 cup brown sugar

1/2 cup white sugar
2 eggs
1/4 cup plus 1 tablespoon buttermilk

1 1/2 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups peeled and diced green apples

1/2 cup chopped walnuts

Heat oven to 350 degrees.
Grease a baking dish and line base of dish with parchment paper, then grease top of the parchment paper,(optional) or just grease baking pan and dust with flour.

Using an electric mixer, cream together butter and sugar until light and fluffy, beat 3 to 5 minutes.
Add eggs, one at a time, beating well until fully incorporated. Beat in buttermilk and vanilla.

In a medium bowl, whisk together flour, baking soda and salt. With mixer running, slowly beat in dry ingredients until fully combined. Stir in diced apples and chopped walnuts by hand.

Pour batter into prepared dish, then sprinkle sugar topping.

Place dish in oven and bake until golden brown, bake about 55 minutes to an hour. Inserted a toothpick and if it comes out clean, the cake is done. Cool dish on a rack for 15 minutes, then unmold and cool completely before slicing.

recipe was featured in LA Times. A few adjustments. Tried and tested by us. This coffee cake is loaded with apples and very moist.

Monthly Archives: December 2010

Bacon and Cheddar cheese cookies~ Oh yeah Bacon

Traditional Red Velvet Cupcakes

Ingredients

Directions

Apple and Walnut Coffee Cake loaded with apples

Come Get Sweet