Been on a crazy baking binge lately. Not really sure why, maybe I've got a case of the winter doldrums.
I'm actually more of a "pinch of this, pinch of that" kind of cook. Baking tends to be too much of an "exact science" for me.
But I found that there's something very calming about creaming together butter and sugar, sifting flour, cracking eggs and breathing in the aroma of vanilla extract. Tonight, I baked the raspberry cream cheese coffee cake featured last Wednesday. Here is the recipe in case you missed it. Wow. My house smells incredible.
Right around Christmas, I ran a great recipe for red velvet cake. I've been using the recipe a lot lately to make red velvet cupcakes with cream cheese frosting. Cupcakes seem to make everyone happy. My niece literally dances when she sees cupcakes. It's the most joyful thing I think I have ever seen. I made red velvet cupcakes for a work luncheon around Valentine's Day and the reaction was so great, I just made them again for a very fun Oscars party.
Use the red velvet cake recipe, but instead of a cake pan, line a cupcake pan with paper liners. Don't fill the batter all the way to the top so you can give the cupcakes room to rise. (The recipe makes about 2 dozen cupcakes, maybe a few more.) Bake at 350 for about 20 to 25 minutes. Let cool and frost with an easy cream cheese frosting. The frosting is pretty simple: whip together an 8-ounce package of softened cream cheese, one stick of softened unsalted butter and about 1 teaspoon of vanilla extract. Slowly add 4 1/2 to 4 3/4 cups of confectioners' sugar until well-blended. Use plenty of frosting when icing the cupcakes.
Enjoy!
1 comment:
I had the pleasure of trying Patty's red velvet cupcakes first hand at the Oscar Party and they were absolutely scrumptious! The cake was so moist and the cream cheese icing was the perfect match!
Thanks for sharing Patty!
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