Red Velvet Cupcakes with Vanilla Bean Frosting

I am so excited...why you might ask, well it's because I'm the host of this month's "what's baking challenge! And seeing that it's Valentine's time again, I wanted to try a new cupcake recipe so I figured why not make a red velvet cupcake to stay with the holiday color theme.

Since Valentine's day lands on a night that I have to work later, I decided that we would celebrate the weekend before. This year I asked my three year old what he wanted to dessert and his response was "I want cupcakes!" Seeing that it was Jonathan's Valentine's Day Dinner as well, how could I say no.

I couldn't have been happier with the way the cupcakes turned out and I can not wait to make them again. Please make sure to come back and check out my what's baking round up and I've already gotten some amazing submission.

Like always happy baking!

Source for Cupcake Paula Deen
Source for Vanilla Bean Frosting http://www.browneyedbaker.com

WHAT YOU'LL NEED:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

WHAT YOU'LL NEED FOR THE FROSTING:

2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners’ sugar (10 ounces)
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream

WHAT YOU'LL NEED TO DO:

Preheat the oven to 350 degrees F. Line muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In another bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla in stand mixer.

Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled.

Bake in oven for about 20 minutes, turning the pans once, half way through.

Test the cupcakes with a toothpick for doneness.

Remove from oven and cool completely before frosting.

While the cupcakes cool start making your vanilla bean frosting.

In your stand mixer whisk butter at medium-high speed until smooth.

With the edge of a knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.

Once incorporated, add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moiste.

Scrape down the bowl and beat at medium speed until mixture is fully incorporated, continue scraping the bowl, add vanilla and heavy cream, and beat at medium speed.

Once everything has come together, increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Once cupcakes are completely cooled, frost cupcakes and Garnish with raspberry, strawberries or even red candies.

Like always, Happy Baking!

Vanilla/German Chocolate Cake Cupcakes with Oreo Bottoms (What's Baking Challenge)

Let me first state that this recipe yields a large batch of cupcakes...If I am not mistaken, I made about 35-36 cupcakes with this recipe. Which is why this recipe is great for parties. I hope you all enjoy! And now for a little back history on why I decided to make a vanilla/German cupcake.

For Valentine's day I wanted to make something special for my little guy, and of course my husband. Valentine's day has always been a low key night for us, and to be honest I would much rather stay in, have a nice dinner and treats apposed to going out. Valentine's day/night has long been known for long waits for over priced and less than average meals. Hence one of the many reason we do not go out to dinner on or around that day.

This year for I made Rigatoni Di Gregorio from Annie's Eats (which was really good!) and wanted to try making cupcakes to go along with that. Trying to pick a cupcake to go with that meal was hard in it's self. All I knew was I wanted to make something different and I couldn't make up my mind between vanilla or German chocolate cupcakes. Since I was unable to make up my mind, I decided that I would try to make a combination cupcake.

I was kind of nervous on how it would turn out and if the flavor profiles would work well together. And I am very happy to report that I was so pleased with the way they came out. They were so lite and fluffy. I honestly think they are the best cupcake I've ever made. I really can't wait to make them again for Jonathan's Birthday this spring.

If you try them, please let me know what you think. Happy Baking!

German Chocolate cake recipe inspired by Bobby Flay http://www.foodnetwork.com/recipes/bobby-flay/german-chocolate-cake-with-coconut-pecan-cajeta-frosting-recipe/index.html


***THIS RECIPE YIELDS 36 CUPCAKES***

WHAT YOU'LL NEED FOR THE VANILLA PART OF THE CUP CAKE

2 cups sugar
2 sticks of unsalted butter, cut into 1-inch pieces
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2 1/2 teaspoons pure vanilla extract (like always use the real stuff)
2 2/3 cups all-purpose flour
1 1/3 cups cake flour
4 teaspoons baking powder
pinch of salt

WHAT YOU'LL NEED FOR THE GERMAN CHOCOLATE CAKE:

1 1/2 sticks of unsalted butter, at room temperature,
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract

WHAT YOU'LL NEED TO DO:

Preheat oven to 350 degrees.

Line three 12-cup cupcake tins with paper liners.

In the bottoms of each paper liner add half (one side) of an Oreo cookie.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, for about 2 minutes.

Add the eggs and yolks, one at a time, pulsing after each addition.

Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl.

Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition.

Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 1/2 of the way full.

Put into oven and bake for about 8 minutes (this is the time that it should take to make the second cupcake batter)

**NOW in it's time to mix the German Chocolate cake**

Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Melt the butter in a medium saucepan over medium heat.

Whisk in the cocoa powder and cook for 1 minute.

Remove from the heat, add both sugars and whisk until the sugar has dissolved.

Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.

Add the dry ingredients and stir until the batter is smooth.

Remove cupcake from oven and now spoon chocolate batter on top very slowly.

Once the cupcake tins have been filled return to oven and allow to bake for another 10-12 (or until fully baked)

Let the cupcakes cool on a wire rack for 20 minutes, and let cool at least 1 hour before frosting.

Mississippi Mud Cupcakes w/ Chocolate Frosting

Ever since I saw Emeril's recipe of Mississippi Mud cake, I've been die to try it. It's been over a year and I just came upon the recipe again. Don't get me wrong cakes are great, but for some reason cupcakes just seem to go faster in my house.

Since the husband and the little man went to visit my in-laws in New York this weekend and since I was unable to sleep. I thought this was the perfect opportunity for me to try my hand at making my own version of Mississippi mud cupcakes. They came out so good, I can't wait to share them with my family tomorrow night after dinner...that is if they last that long.

Hope you enjoy them as much as I am =) Happy baking!

Recipe adapted from Emeril

2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter + extra 2 tablespoons
1/3 cup cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
teaspoon vanilla
8 ounces mini marshmallows
1/2 cup of nuts (you can use more or omit all together)
1 Sleeve of chocolate cookie cookies (I like Oreo)

WHAT YOU'LL NEED TO DO:

Preheat the oven to 350F

Take package of chocolate cookies with 2 tablespoon of melted butter and grind in food processor until you get a fine crumb

Line muffin pan with cupcake liners.

In the bottom of each cupcake liner, add some of your cookie crumb to the bottom and likely press down to form the cookie crust.

Then sift the flour, sugar, baking soda and salt into a medium mixing bowl.

Put the butter in a small saucepan and, when melted, add the cocoa and water and bring to a boil.

Add the boiling cocoa mixture to the dry ingredients (flour, sugar, baking soda, salt, mini marshmallows and nuts) and stir until just combined.

Add the buttermilk, eggs, and vanilla and stir until smooth.

Pour equal amount of batter into cupcake liners and bake until a toothpick inserted in the center comes out clean.

This will take between 20-30 minutes depending on your muffin pan. I use a stoneware pampered chef muffin pan so it take about 30 minutes, might take less in a tin one.

Transfer to a wire cooling rack and allow to cool before frosting.

Tie-Dyed Yellow Cupcakes

I work one weekend a month and on the weekends we really don't have time sit down and eat, let alone go out and pick something up. Therefore, on the weekends we tend to do a potluck. This weekend I was in charge of baking something for dessert.

I wanted to make something that was easy and that was fun to look at. Two women that I work with are pregnant, and have been craving cake. So what could be better than baking a batch of yellow cake cupcakes, and then frosting them with a cream cheese frosting and using gels to give it Tie-Dyed affect.

They came out so cute, that I think that I might have to make a batch for the next kids B-day party that we go to. I hope you all enjoy. Happy Baking!

RECIPE INSPIRED BY SANDRA LEE TIE-DYED CUPCAKES

WHAT YOU WILL NEED:

3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 cup sugar
1 1/2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup milk, at room temperature (I use 2% milk)
3/4 teaspoon vanilla extract (use the good stuff)
3 large eggs, at room temperature, separated

WHAT YOU WILL NEED TO DO:

Preheat to 375 degrees F.

Line the muffin pan with paper cupcake liners.

In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated.

Raise the speed to high and mix until light and fluffy, (this should take about 10 minutes).

In a medium bowl, whisk together the flour, baking powder, and salt and set aside.

In a small bowl, whisk together the milk and vanilla, and set that bowl aside for later.

Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.

Reduce the speed of the mixer to low.

Add the flour mixture in 3 equal portions...allow flour mixture to incorporate well before adding the next portion

Add the milk in 2 additions, waiting for each to be fully incorporated before adding the next

Raise the speed to medium and mix briefly until a smooth batter is formed.

Transfer the batter to a large bowl.

Thoroughly clean the bowl of the mixer and put the egg whites inside.

Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.

Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated.

Divide the batter evenly among the cups in the muffin pan.

Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and cool completely.

Once cooled frost with cream cheese frosting, or any white frosting of your choice.

Using various gel colors, start in the middle of the cupcake, make circles outwards to the edge of the cupcake

Begin at the edge of the cupcake and drag the tip of a toothpick to the center of the cupcake to make a spider web effect.

Repeat this step, turning cupcake as you go.

Funfetti Cupcakes topped with Chocolate Frosting and Sprinkles

For Jonathan's birthday I wanted to bake him strawberry cupcakes to take to daycare...however i didn't know if everyone would like that so I decided that I would make funfetti cupcakes. Who doesn't like funfetti? Anyway the cupcakes were a huge hit at both daycare and at my work place. I will surely make this recipe again.

I will admit that after working a 12 hour day, and not getting home until late I cheated and used canned frosting. They still came out really good, but hopefully next time I will be able to make my own frosting as well.

Happy baking!

RECIPE...is from Loves to Eat's food blog, link below...
http://lovestoeat.wordpress.com/2009/03/22/funfetti-cupakes/

WHAT YOU'LL NEED:
1/2 cup milk (I used skim milk and it worked very well)
3 large egg whites
1 teaspoon vanilla extract (always use the good extracts)
1/4 teaspoon almond extract
1 1/4 cups AP flour
1 cup sugar ( I used a little a full 3/4 cup of sugar)
1/2 teaspoon salt
2 teaspoon baking powder
6 tablespoon butter, soft (I tend to always use unsalted butter when baking)
4 tablespoons rainbow sprinkles (Jonathan loves sprinkles so I tend to use extra original recipe calls for only 2 tablespoon)

WHAT YOU'LL NEED TO DO:
Start by preheating our oven to 350F.

Line a 12-cup muffin tin/stone with paper liners.

In a mixing bowl, whisk together milk, egg whites and extracts. Set aside.

In our electric mixer combine flour, sugar, salt and baking powder. Stir to combine.

Cut in butter with the paddle attachment at low speed, until mixture is coarse and sandy.

Add milk mixture and beat at medium speed for 1 1/2 minutes.

Scrape sides of bowl and continue beating for 20-30 seconds.

Stir in our sprinkles.

Divide batter evenly into prepared pan.

Bake for for 15 minutes, or until a tester comes out clean. (If you use a stoneware like myself then you will have to bake for a longer time.)

Remove from pan and cool completely on a wire cooling rack before frosting.

Frost with your favorite frosting and top with extra sprinkles.

Chocolate Stout Cupcakes

I have been craving chocolate cupcakes but not the ones you buy in stores nor the boxed kind. I was looking for a cupcake with a twist. When I came across this recipe I actually wondered if they would be good considering that they called for beer. Seeing that I had a few beers left over from our last house party I decided I would try it and see what happened. I was pleasantly surprised how good they were. While it calls for a full beer, you would never guess that the wonderful taste cames from beer. I will for sure keep making this recipe from here on out.

Makes 24 cupcakes

Recipe adapted form Dave Lieberman

Before you get started I do have a recommendation and that is use ALL ingredients be at room temperature.

Ingredients

* 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
* 2 cups sugar
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* Pinch fine salt
* 1 bottle Guinness stout beer (or any stout beer you prefer)
* 1 stick butter, melted
* 1 tablespoon vanilla extract
* 3 large eggs
* 3/4 cup sour cream

For the frosting you will need

* 1 (8-ounce) package cream cheese, softened at room temperature
* 3/4 to 1 cup heavy cream
* 1 (1-pound) box confectioners' sugar (sounds like a lot but it's for the frosting)

Directions for cupcakes

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until nicely domed, and set in the middle but still soft and tender. Cool wire cookie rack.

To make the icing:

In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. (I like to add a little of food coloring just to make them look a little more festive)

Once cupcakes have completely cooled you can frost each cupcake with the cream cheese frosting. You can also top each cupcake with your favorite candies, sprinkles or a dusting of coca.