Georgetown Cupcake Red Velvet Cupcakes

This is an amazing recipe for Red Velvet Cupcakes from the lovely ladies of DC Cupcakes / Georgetown Cupcake—they’re tasty and beautiful! I think cupcakes are the most frequent type of dessert I make…and what’s not to love?!? They’re compact, perfect-sized, little bundles of happiness. Try eating one of theses without smiling, I bet you can’t! J

Mia sure can't eat one without smiling! :)

Cook’s Note: I get a lot of questions from readers about what kitchen equipment and specific ingredients I use in recipes. I will try to list any specific ingredients & specific/super helpful kitchen equipment before each recipe. I hope this helps! J

Here’s the specific equipment and ingredients I used in this recipe:
Nielsen-Massey pure Madagascar Bourbon Vanilla Extract
Valrhona Cocoa Powder
Packaged Red Fondant
Shimmer Dust

Linzer Cutter Set (to make the fondant hearts)
4 Tablespoon Scoop  - aka my favorite scoop ever!
Red Cupcake Liners
Pastry Tip Set
Adjustable Rolling Pin – this pin makes life SO much easier when you need to roll things out to a specific thickness.
The Cupcake Diaries Cookbook

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Georgetown Cupcake Red Velvet Cupcakes

For the Cupcakes

Ingredients:

3 ¼ C all-purpose flour

1 t salt
12 T unsalted butter, at room temperature (preferably European style)
1 ¾ C sugar
2 large eggs, at room temperature
4 T red food coloring (no-taste liquid food color, such as McCormick)
1 teaspoon pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
2 ½ T cocoa powder, sifted (such as Valrhona)
1 ½ C whole milk, at room temperature
1 ½ t baking soda
1 ½ t apple cider vinegar

For the Vanilla Cream-Cheese Frosting

Ingredients:

8 T unsalted butter, at room temperature (preferably European style)

8 C (or 2 pounds) confectioners’ sugar, sifted
½ t pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
12 ounces cream cheese, at room temperature

For Garnish (optional):

Red Fondant
mini heart cookie cutter (I used the heart cutter from this set)
Shimmer dust

Directions:
For the Cupcakes
Preheat the oven to 350°F. Line 2 standard cupcake pans with baking liners.

Sift together the flour and salt, set aside.

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream the butter and sugar together at medium speed for about 3 minutes, or until light and fluffy.

Add the eggs one at a time, mixing slowly after each addition.

Using a whisk, whisk together the red food coloring, vanilla, and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.

Add one third of the flour, followed by one third of the milk and mix until combined. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk and mix until incorporated.

In a small bowl, add the baking soda to the apple cider vinegar. You’ll see the baking soda and vinegar fizz up. Mix thoroughly and add this reaction to the batter. Mix until just incorporated.

Using a 4 tablespoon scoop, scoop the batter into the prepared cupcake pan (each cupcake well should be about 2/3 full). Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the Fondant garnish:

Roll your fondant (I used pre-packaged red fondant) out to ¼ inch thickness and dust the top with shimmer dust (optional). Cut out the fondant using a mini heart cookie cutter (I actually used the heart cutter from my linzer cookie cutter set). Lay the fondant hearts out on a piece of foil or parchment and let the fondant dry out for a few minutes.

For the Vanilla Cream-Cheese Frosting:
Place the butter and cream cheese in a mixer fitted with a paddle attachment and cream for about 2 minutes on medium speed.

Add the remaining ingredients to the bowl and beat until well combined. Be sure to beat on high speed at the very end for about 2 minutes to ensure that the frosting is light and fluffy.

To Assemble:
Frost the cupcakes as desired—I used my favorite pastry tip set to frost these and top with a red fondant heart.

Makes about 24-26 cupcakes.

Source: The Cupcake Diaries by the sister’s of DC Cupcake/Georgetown Cupcake, Katherine Kallinis & Sophie Kallinis LaMontague

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Valentine's Day Subway Art & Coordinating Print: Part 3 of 3

So here’s the third and final Valentine’s Day subway art option. I decided to go for more of a “classic” look with this one. Enjoy! J

 

Download the prints below!

Here’s direction on how-to order this print from Costco:

***The Subway art is a 16x20 print, and the coordinating print is an 8x8 print.***

1.              Save the Subway Art to your computer. Then when you go to the   

        Costco website, click on PHOTO at the top and log in.

2.              Choose UPLOAD PHOTOS on the right sidebar. Choose the album

         you want to upload it to or start a new album.

3.              Select your photo by clicking on the arrow in the box and find

         where you saved the subway art and OPEN it.

4.              Under STEP 3 Select the FULL RESOLUTION UPLOAD. Then click on

         START UPLOAD.

5.              After that's loaded, select ORDER PRINTS on the right sidebar. Select  

         the one you want and ADD TO CART.

6.              Under PRINT OPTIONS, I always select LUSTRE, but that's up to you

         Under PRINT ORDER, select the size you want. (make sure to delete

         the 4x6 they already have selected. Then click CONTINUE.

7.              Choose your warehouse... and then on the PLACE ORDER screen,

         click on the EDIT OPTIONS and select DO NOT AUTOCORRECT MY

         PRINTS. Click CONTINUE.

8.              Make sure your order is correct and PLACE ORDER.

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Valentine's Day Subway Art & Coordinating Print: Part 2 of 3

Variety, did someone ask for variety? Because I’ve got variety! I made the subway art and then changed out the paper to bring you 4 different options. Hopefully you’ll be able to find something that fits your Valentine’s Day décor! Enjoy! J 

 

 

The layout is my own, and I used this digital scrapbooking kit from Simply Sweet Designs by Kim for the “paper” and embellishments.

Here’s Option 1:

Here’s Option 2:




  

Here’s Option 3:

 

Here’s Option 4:

Here’s direction on how-to order this print from Costco:

***The Subway art is a 16x20 print, and the coordinating print is an 8x8 print.***

1.              Save the Subway Art to your computer. Then when you go to the   

          Costco website, click on PHOTO at the top and log in.

2.              Choose UPLOAD PHOTOS on the right sidebar. Choose the album

           you want to upload it to or start a new album.

3.              Select your photo by clicking on the arrow in the box and find

           where you saved the subway art and OPEN it.

4.              Under STEP 3 Select the FULL RESOLUTION UPLOAD. Then click on

           START UPLOAD.

5.              After that's loaded, select ORDER PRINTS on the right sidebar. Select  

           the one you want and ADD TO CART.

6.              Under PRINT OPTIONS, I always select LUSTRE, but that's up to you.

           Under PRINT ORDER, select the size you want. (make sure to delete

           the 4x6 they already have selected. Then click CONTINUE.

7.              Choose your warehouse... and then on the PLACE ORDER screen,

           click on the EDIT OPTIONS and select DO NOT AUTOCORRECT MY

           PRINTS. Click CONTINUE.

8.              Make sure your order is correct and PLACE ORDER.

 

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Valentine's Day Subway Art & Coordinating Print: Part 1 of 3

I went a little crazy this time around with subway art…I couldn’t decide on a design aesthetic so I made 3, plus a little 8x8 print to match each!  

 I especially love this print because the colors and fonts are very soft and sweet.

The layout is my own, and I used this free digital scrapbooking kit from Pixel Gypsy for the “paper” and embellishments.

I’ll be posting the other 2 subway arts soon, enjoy! J

Download these beautiful prints below!

Here’s direction on how-to order this print from Costco:

***The Subway art is a 16x20 print, and the coordinating print is an 8x8 print.***

1.              Save the Subway Art to your computer. Then when you go to the    

        Costco website, click on PHOTO at the top and log in.

2.              Choose UPLOAD PHOTOS on the right sidebar. Choose the album

         you want to upload it to or start a new album.

3.              Select your photo by clicking on the arrow in the box and find

         where you saved the subway art and OPEN it.

4.              Under STEP 3 Select the FULL RESOLUTION UPLOAD. Then click on

         START UPLOAD.

5.              After that's loaded, select ORDER PRINTS on the right sidebar. Select   

         the one you want and ADD TO CART.

6.              Under PRINT OPTIONS, I always select LUSTRE, but that's up to you.

         Under PRINT ORDER, select the size you want. (make sure to delete

         the 4x6 they already have selected. Then click CONTINUE.

7.              Choose your warehouse... and then on the PLACE ORDER screen,

         click on the EDIT OPTIONS and select DO NOT AUTOCORRECT MY

         PRINTS. Click CONTINUE.

8.              Make sure your order is correct and PLACE ORDER.

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Chocolate-Strawberry Cupcakes & a GIVEAWAY!

I am SO excited because this is my 100^th post! When I first started blogging this past October I thought it would take me forever to reach 100 posts, but little did I know how addictive blogging can be!

To help me celebrate my 100^th post I’m sharing this yummy Chocolate-Strawberry Cupcake recipe with you *AND* I’m hosting my very first giveaway (see details below)! These cupcakes are super scrumptious and are inspired by chocolate covered strawberries making these cupcakes perfect for Valentines Day!



Chocolate-Strawberry Cupcake on the Left, and the Giveaway on the right!

Chocolate-Strawberry Cupcakes

Dark Chocolate Cupcakes

Ingredients:

8 T unsalted butter, cut into 4 pieces
2 ozs bittersweet chocolate, chopped
½ C Dutch-processed cocoa powder
¾ C all-purpose flour
½ t baking soda
¾ t baking powder
2 eggs
¾ C granulated sugar
1 t vanilla extract
½ t table salt
½ C sour cream

Directions:

Preheat oven to 350°F.

Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water.  Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

Fill cupcake line 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes to room temperature before icing, about 30 minutes.

Yields 12 cupcakes.

Source: Recipe adapted from Cook’s Illustrated

Strawberry Swiss-Meringue Buttercream

Ingredients:

¾ C diced strawberries

2 egg whites

¾ C sugar

pinch of salt

¾  C (1 1/2 sticks) unsalted butter, cut into tablespoons, at room temperature

Directions:

Puree the strawberries in a food processor.

Combine the egg whites, sugar, and salt in the bowl of a stand mixer set over a small pan of simmering water.  Whisk constantly by hand until the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the stand mixer and fit with the whisk attachment.  Starting on low speed and gradually increasing to medium-high speed, mix until still (but not dry) peaks form.  Continue mixing until until the mixture is light, fluffy, glossy, and completely cool (test by touching the bottom of the mixing bowl), about 10 minutes.

With the mixer on medium-low speed, add the butter 2 tablespoons at a time, mixing well between each addition.  Scrape down the sides of the bowl, increase the speed to medium, and mix until the buttercream comes together (it can take up to several minutes, but it will come together eventually).  Switch to the paddle attachment and beat at medium-low speed to remove air bubbles, about 2 minutes. Gradually add the strawberry puree, and mix to combine.

Frost cupcakes as desired, and garnish with strawberry slices just before serving.

Makes 2 ½ cups of frosting.

Source: adapted from Martha Stewart, Cupcakes

And now for the giveaway!



I am giving away my favorite product for cupcake decorating, The Best-Ever Cupcake Icing Kit from Bake it Pretty!



Picture courtesy of the Bake it Pretty website.



This kit includes 4 large, and I’m talking large tips measuring about 2” long by 3/4” wide! These you can not find at your everyday craft store. You will get the Round, Star, Closed Star, and French tips along with a 14” pastry bag, and a colorful postcard that gives instructions and helpful cupcake frosting tips. I’ve used this kit to decorate every single cupcake recipe I’ve posted to my site.

Giveaway Details:

Open to US & Canadian residents only, age 18 and over. This giveaway will close on Feb 20th, 2011 at 11:59pm MST.

There are up to 4 ways to enter! Please leave a separate comment for each entry. Make sure each comment includes your e-mail address so I can contact you if you’re the winner!

 

1. Leave a comment below telling me about the best cupcake you’ve ever eaten.  

2. Follow Food Folks and Fun (Past followers count.)

3. “Like” Food Folks and Fun on Facebook.

4. Subscribe to Food Folks and Fun. (Past subscribers count.)

I will choose the winner through random.org and will post and contact the winner on Monday, February 21^st. 
If you have any questions, please contact me rather than leave a comment!

Good Luck Everyone and Thank You!

Melting Moments

I L*O*V*E these cookies! Just as the name suggests, they melt in your mouth and are oh so buttery good! I love the way they look; both frosted and piped. They’re the perfect petite treat for Valentine’s Day.

Another reason why I love these cookies is because of their name. Seriously, can you find a cuter name for a cookie? One of my recent melting moments is when my daughter said “ma-ma” for the first time! So let me ask you, what’s one of your melting moments? J Leave a comment below!

My daughter, Mia. She makes my heart melt everyday.

Melting Moments – The Perfect Valentine Cookie

Ingredients:

1 C butter, softened

1/3 C powdered sugar

1 2/3 C flour

**1/8 t. salt ONLY if you used unsalted butter

Directions:

Preheat oven to 350°F and grease baking sheets.

Cream the butter and sugar until light and fluffy, about 3 minutes. Add in the flour and combine until well blended.

**If you’re going to pipe the dough, do not chill the dough!!** Instead place the dough in a pastry bag fitted with a star tip (I used a Wilton 1M tip). Pipe the dough onto your baking sheet into the desired shape.

-OR-

For the traditional melting moment: chill the dough for 30 minutes.

Form the dough into tablespoon-sized balls and place on baking sheets. Press the balls down with a floured fork.

Bake for 15-20 minutes, until the cookies start to brown along the edges.

Source: adapted from my sister-in-law’s mother, Pegggy Brooker

Frosting:

Ingredients:

2 T butter

1 C powdered sugar

½ t vanilla extract

¼ t almond extract (optional)

Cream or milk

food coloring, if desired

Directions:

Melt butter in saucepan. Remove from heat; stir in sugar and extracts.

Add cream or milk to thin the frosting to your desired consistency. Tint with food coloring, if desired.

Source: adapted from Group Recipes