Happy Saint Patrick's Day!!! - Green Velvet Cupcakes

Having lived in New York City for 13 years right out of College, I love St. Patrick's Day.  New Yorkers really know how to celebrate this Holiday!  Here in the west, it is just not afforded the same enthusiasm.  In my office, however, we always have a "Potato Putt" with the grand prize of "Lucky Charms" Cereal and a fun "Pot O'Luck" Lunch.  This year for the "Pot O'Luck" I decided to bring Green Velvet Cupcakes.  They're delicious and they were a hit.  I just switched out the red food coloring for green food coloring in my Red Velvet Cupcake recipe.  Easy peasy...

Green Velvet Cupcakes

Makes 33 Cupcakes

3 cups all-purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons salt

1 1/4 teaspoons unsweetened cocoa powder

1 1/2 cups vegetable oil

2 1/4 cups granulated sugar

1 1/4 cups buttermilk

3 eggs

1 ounce green food coloring

1 1/4 teaspoons white vinegar

1 1/4 teaspoons vanilla extract

1/8 cup water

Preheat oven to 350 degrees F. Line cupcake pan with paper liners. Sift together flour, baking soda, salt and cocoa powder into a bowl and set aside.

In a mixer fitted with the paddle attachment, mix oil, sugar and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low scraping down sides occasionally and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Using an ice cream scoop, scoop the batter into the liners and bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Let cool.

Decorator Cream Cheese Frosting

1 lb. cream cheese, room temperature

1/2 lb. unsalted butter, room temperature

1/2 cup white shortening (such as Crisco)

1 lb. powdered sugar

1 1/2 teaspoons vanilla extract

Dash of salt

In a mixer fitted with the paddle attachment whip the butter, cream cheese and shortening for 5 minutes. Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and salt and mix until combined. Pipe frosting onto cupcakes using a decorative tip.

The frosting can be used right away or stored in the refrigerator up to a week.



Enjoy!

The Envelope Please - Black Tie Cupcakes for the Oscars

Black Tie Cupcakes Sprinkled with Edible Gold Glitter Stars

Ever since I was a small child I have loved the Academy Awards.  As I got older and involved in acting I always dreamed of starring in a wonderful and important film and winning an Oscar of my very own.  I still love acting but chances of me starring in a movie and winning an Oscar is definitely a long shot.  That doesn't mean I've stopped loving the Oscars.  Every year I clear my calendar the night the Oscars is telecast and plan on spending my night involved in cheering on my favorites.

Now I watch the Oscars in my comfortable lounging clothes, not the black tie or formal gown required for attending.  So in honor of the Academy Awards I made these Black Tie Cupcakes.  Make yourself a batch (they are delicious!!!), sit back and cheer for the winners.  The envelope please....and the Oscar goes to...

Black Tie Cupcakes

Yield = 24 cupcakes

For the Cupcakes

Ingredients

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

2 teaspoons of instant espresso granules dissolved into 3/4 cup warm water

3/4 cup buttermilk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.

2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.

3. Add eggs, espresso/water, buttermilk, oil, and vanilla. Mix with an electric mixer until smooth, taking care to scrape down the side of the bowl to fully incorporate all ingredients.

4. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full.

5. Bake in preheated oven for 18-22 minutes or until tops spring back when touched.

6. Transfer to a wire rack; let cool completely.

7. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use my cupcake corer.

For the Ganache

Ingredients

3 tablespoons corn syrup

5 ounces heavy cream

12 ounces dark chocolate, chopped into small pieces

1/2 teaspoon vanilla extract

Directions

In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Allow to cool at room temperature for a 1/2 hour before filling cupcakes.

For the Frosting

Ingredients

16 ounces cream cheese, softened to room temperature

3 tablespoons vegetable shortening

6 tablespoons butter, softened to room temperature

2 pounds confectioners’ sugar, sifted

2 teaspoons clear vanilla extract*

Directions

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, shortening, and butter until well combined.

2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
3.  Using your favorite tip, pipe frosting onto the cupcakes.  Sprinkle with edible gold glitter stars.

Storage

Store cupcakes in a sealed container in the refrigerator. Remove to room temperature 30-45 minutes before serving.

Cupcake recipe is adapted from Martha Stewart’s One Bowl Chocolate Cupcake, the ganache is from Alton Brown.

A look inside at the yummy ganache filling.

The Perfect Cream Cheese Frosting for Patriotic Red Velvet Cupcakes on Election Day

Happy Election Day!!!  I hope everyone had the opportunity to get out and VOTE!  As part of this Election Day, I received a request to provide 250 cupcakes for an Election Night Party.  Whew!  That's a tall order and a lot of cupcakes!!

I thought this would be a good subject for my blog.  A little insight into what it takes to bake, decorate and deliver 250 cupcakes from a home kitchen.  First I planned what the finished cupcakes would look like.  My old standby Red Velvet Cupcake would be the perfect color and a flavor that is universally liked.  

Now to decide on the cupcake liners.  Reynolds has come out with a great line of baking liners called Baked for You-StayBrite Baking Cups.  They are brightly patterned on the outside and foil on the inside.  They hold up extremely well and the color of the cupcake doesn't bleed through.  My local Smith's Grocery store had them in a Patriotic pattern.  An all American blue with red and white fireworks.  Perfect!  They come 36 liners in a pack so I had to hit a couple of Smith's stores to find enough to bake 250 cupcakes.

Now my friend wanted the cupcakes to have a custom topper reflecting her political leanings - a Republican Elephant.  I thought about fondant but really didn't have time to cut 250 elephants out of fondant.  So I contacted one of my favorite Etsy Sellers - Anders Ruff Custom Designs to see if they would modify their Patriotic design I had purchased this past Fourth of July.  Check out their Etsy shop here.  They have amazing designs of all kinds of wonderful Party Goods from Invitations to Custom Banners.  They created an adorable DIY cupcake topper.  I just needed to print them off and put them together.  I punched them out using a 2" Fiskars scallop punch and glued them to a wooden hors d'oeuvres pick.  I did this over two nights of TV watching.

My "Fourth of July" Red Velvet Cupcakes with the Custom Toppers from Anders Ruff

I also had to decide how was I going to deliver 250 cupcakes?  Boxes were in order.  I usually gift my cupcakes in boxes that hold one dozen cupcakes but I didn't want to deliver 25 boxes of cupcakes.  I went to my favorite mail order box company - BRPBoxShop - you can access their website here.  You can order 10 boxes at a time or 100 boxes and shipping is free within the lower 48 states.  I ordered 10 of the Kraft Cupcake Boxes with Inserts that hold 2 dozen cupcakes.  They arrived in less than a week and were perfect!

Next came the math.  My Red Velvet Cupcake recipe (you can find it here) makes between 30-33 regular sized cupcakes. I figured I would need to make nine batches of batter (270-297 cupcakes) to make sure I had enough.  I then took the recipe and multiplied the ingredients by nine.  Once I had the calculations of how many total ingredients I needed I divided each ingredient into the size of that item I normally purchase (10 pounds of sugar, 1 dozen eggs, etc.) to put together my grocery list.  Saturday was shopping day and a quick trip to Costco and Walmart and I had all my supplies.

Sunday was baking day.  I kind of had it in my mind how long it was going to take to bake the nine batches of cupcakes but to be safe I started early.  I began baking at 6:45 AM and baked straight through until 12:45 PM.  The secret?  Commercial size cupcake pans that bake two dozen cupcakes at a time.  I own three of them so I could keep the cupcakes coming every 20 minutes as they baked in the oven.  I also have the large cooling racks that accommodate this size of pan.  Having the right equipment really makes things easier.  I set up measuring stations for each of the ingredients in the recipe with dedicated measuring cups/spoons.  This made quick work of measuring my mis en place for each batch of batter.

Once the cupcakes were baked and cooled I placed them in the boxes for safe keeping until I frosted them.  This allowed me to stack the boxes and keep all the cupcakes under control.  I mean really, who has a kitchen large enough to accommodate 250 (or more) cupcakes out on their counter tops.  Not me, I live in a small Condo with no counter space at all.  I used my small Kitchen table and an additional card table placed in my living room.

There are two dozen cupcakes in each of the boxes under the card table

Next came Monday night, time to frost and decorate all the cupcakes.  I began making the Cream Cheese Frosting at 6:00 PM.  I loaded my pastry bag with an Ateco 885 tip and started piping.  I decided to frost the cupcakes right in the boxes.  I figured the less I handled the cupcakes the better.  I piped on the frosting, sprinkled them with red, white and blue star shaped quins and inserted the custom toppers.  I finished the frosting and decorating at 8:15 PM. The best thing I discovered while frosting is the perfect recipe for Cream Cheese Frosting.  A Cream Cheese Frosting that will hold it's shape when piped.  Here it is:

Decorator Cream Cheese Frosting

2 8 oz. packages of Cream Cheese, room temperature

1/2 lb. (2 sticks) unsalted Butter, room temperature

2 tablespoons Meringue Powder

1/8 teaspoon Salt

2 teaspoons Vanilla

4 cups powdered sugar

In a mixer fitted with the paddle attachment whip the butter and cream cheese for 3 minutes. Set a timer, do not under beat. Add the meringue powder and salt and beat for another minute.  Add the Vanilla.  Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Mix until combined and light and fluffy. Pipe frosting onto cupcakes using a decorative tip.  The meringue powder helps the frosting hold its shape and set up.

Once the cupcakes were frosted and decorated I closed up the boxes, stacked them for safe keeping, ready to put in my car in the morning for delivery to the location of the party on Election Day.  I was up early on Election Day to load up the car and carefully drive on the freeway 20 minutes to deliver the cupcakes safe and sound for the party before heading off to work.

It was a tall order - 250 cupcakes.  But I did it.  All by myself.  And I actually had fun!  So don't be afraid of big jobs.  With a little forethought and planning you'll be amazed at what you can accomplish!

Heinz Ketchup Spice Cupcakes with Cream Cheese Frosting

When fall rolls around I immediately think of the house filled with the aroma of yummy spices like cinnamon, ginger and nutmeg. All week I have been wanting to try something different in the spice cupcake category. Now if you're one of those (like my father was) who thinks ketchup makes everything taste better, then these are the cupcakes for you. And if you think ketchup in baked goods is gross, well, these cupcakes may surprise you. 

To commemorate its Canadian Centennial, Heinz created a recipe for Ketchup Cake. The ketchup lends a nice red color, moist texture, and "spice" to the cake, mimicking a spicy carrot cake without all the extra work of shredding carrots.  I think I'll just call them my Spicy Red Velvet  Cupcakes and let people wonder what the secret ingredient is that makes it so moist and delicious. 

Heinz Ketchup Cupcakes

Recipe adapted from the Heinz website

Cupcake Ingredients:

2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp each ground nutmeg and ginger
1/2 cup Heinz tomato ketchup
1/2 cup water
2 tbsp red food coloring
3/4 cup butter, softened
11/2 cups dark brown sugar, packed
2 eggs

Directions:

Preheat oven to 350 degrees. Place liners into two 12 cup muffin pans.

Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir the ketchup, water and coloring in a separate bowl. Set aside.

Beat the butter and blend in the sugar in a large bowl until smooth. Beat in the eggs. Add the flour mixture and ketchup mixture. Beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for one minute.

Divide the batter evenly between the prepared liners.

Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.

Cool the cupcakes for 10 minutes before turning onto a rack to cool completely.

Cupcakes just out of the oven...

Cream Cheese Frosting Ingredients:

8 oz brick-style cream cheese, softened
1 cup butter, softened
1 tsp vanilla extract
4 cups icing sugar

Frosting Directions:

Beat the cream cheese, butter and vanilla on medium speed for  3-5 minutes or until smooth. 

Gradually beat in the sugar on low, scraping the bowl as needed. Beat on high until fluffy.

Frost the cupcakes or pipe on frosting with your favorite piping tip and decorate as you wish.

Don't be afraid to try these.  They are delicious.

Enjoy!

Cream Soda Toffee Cupcakes with Cream Cheese Frosting

I discovered this recipe last summer and had to make it right away.  I'm fascinated by the use of soda pop in baking recipes and this recipe didn't disappoint.  My sister loves anything toffee, caramel or butterscotch so I knew these would be an instant hit with her.  The original recipe called for using a brown butter frosting but I opted for Cream Cheese instead.  I love the creaminess of the cream cheese frosting with the crunch of the toffee bits.

I'm baking four dozen of these today for a girlfriend to take for a Birthday Celebration tomorrow.  She called to see if I would make cupcakes for her and of course I said yes.  Any excuse to bake cupcakes!  When I asked what flavor she wanted, she said the person celebrating the Birthday loved anything toffee, caramel or butterscotch.  I told her these cupcakes would perfectly fit the bill.  Enjoy and Happy Birthday!

Cream Soda Toffee Cupcakes
from Better Homes and Gardens
Makes 18 cupcakes.

Ingredients:
2  cups  all-purpose flour
1-1/2  tsp.  baking powder
1/2  tsp.  baking soda
1/2  cup  butter, softened
3/4  cup  granulated sugar
1/4  cup  packed brown sugar
3    eggs
1  Tbsp.  molasses
1-1/2  tsp.  vanilla
1/2  cup  buttermilk
1/2  cup  cream soda (not diet)
1/2  cup Heath toffee bits
   
Directions:

Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.

In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.

Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in toffee pieces. Fill cups 3/4 full.

Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool.

Cream Cheese Frosting

1 lb. cream cheese, room temperature

1/2 lb. unsalted butter, room temperature

1 lb. powdered sugar

1 1/2 teaspoons vanilla extract

Dash of salt

In a mixer fitted with the paddle attachment whip the butter and cream cheese for 5 minutes.  Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed.  Add the vanilla and salt and mix until combined.  Pipe frosting onto cupcakes using a decorative tip and sprinkle with Heath Toffee Bits.

The frosting can be used right away or stored in the refrigerator up to a week.

As I mentioned, these are my sister's favorite cupcakes, so of course I had to make them for her Birthday last June.  She is a Costume Designer for a local theater, so I topped them with these custom Cupcake Toppers and delivered to her at work.

More Red Velvet Cupcakes

My Red Velvet Cupcake recipe is definitely my go to cupcake.  It is always a crowd pleaser and lends itself to all occasions and Holidays.  I have made hundreds of these cupcakes and they come out perfect every time. You can find the recipe on one of my earlier posts along with the Cream Cheese frosting.  Here are some photos:

All dressed up with stars for Christmas dinner

Ready for a Birthday Party

Dressed for everyday 

In their patriotic best for the Fourth of July

Red Velvet Cupcakes with Cream Cheese Frosting

What could be more perfect for Valentine's Day than Red Velvet Cupcakes?  Add cute Valentine's Day toppers and they are the perfect thing to give to all my Valentines.  The recipe is super easy and makes the best cupcakes and cream cheese frosting.  And look how cute they turned out.

All boxed and ready for delivery to my favorite Valentines.

Red Velvet Cupcakes
Makes 33 Cupcakes

3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/4 cups buttermilk
3 eggs
1 ounce red food coloring
1 1/4 teaspoons white vinegar
1 1/4 teaspoons vanilla extract
1/8 cup water

Preheat oven to 350 degrees F.  Line cupcake pan with paper liners.  Sift together flour, baking soda, salt and cocoa powder into a bowl and set aside.

In a mixer fitted with the paddle attachment, mix oil, sugar and buttermilk until combined.  Add eggs, food coloring, vinegar, vanilla and water and mix well.  Add the dry ingredients a little bit at a time and mix on low scraping down sides occasionally and mix until just combined.  Be sure not to over mix, or the batter will come out tough.

Using an ice cream scoop, scoop the batter into the liners and bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Let cool.

Cream Cheese Frosting

1 lb. cream cheese, room temperature
1/2 lb. unsalted butter, room temperature
1 lb. powdered sugar
1 1/2 teaspoons clear vanilla extract
Dash of salt

In a mixer fitted with the paddle attachment whip the butter and cream cheese for 5 minutes.  Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed.  Add the vanilla and salt and mix until combined.  Pipe frosting onto cupcakes using a decorative tip.

The frosting can be used right away or stored in the refrigerator up to a week.