#60 Dinoriffic Red Velvet Cupcakes



Wow how time flies! It seem like yesterday he was just turning a year old :)

Aidan's pick for the second year in a row is the amazing red velvet. This year as you can see he's ALL about dinosaurs so I whipped out the chocolate candy rocks and Oreo "dirt" and got to work. These dinoriffic cupcakes are also filled with a white chocolate peppermint ganache and topped with a white chocolate buttercream colored green. Killing 2 birds with one stone this is also MS: Cupcakes Club pick of the month :)

Red Velvet Cupcakes (picked by Everyday Insanity)
These are made slightly different than my pink velvet cupcakes which have oil instead of butter. I would have to say that these oil based ones are better. But I'll let you be the judge of that :)

The Goods
2 1/2 cups cake flour sifted
2 tablespoons unsweetened dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups veggie oil
2 lg eggs room temp
1/2 teaspoon red gel-paste food color
1 teaspoon vanilla extract
1 cup buttermilk room temp
1 1/2 teaspoon baking soda
2 teaspoons distilled white vinegar

The How To
Preheat oven to 350 degrees. Whisk together sifted cake flour, cocoa, and salt.

I also used some black cocoa to enhance the chocolate flavor.

In the bowl of a stand mixer whisk together sugar and oil on medium-high speed until combined. Add eggs one at a time, beating until each is incorporated. Mix in food color and vanilla.

Reduce mixer speed to low and add flour mixture in three batches, alternating with 2 additions of buttermilk. Stir together the baking soda and vinegar in a small bowl then add to batter and mix on medium speed for 10 seconds.

Divide batter evenly among cups, filling each three-quarters full. Bake for 18-20mins rotating halfway through the bake time. Transfer tins to wire racks to cool completely before removing.

While the cupcakes are cooling start on your White Chocolate Ganache (courtesy of My Baking Empire)

The Goods

1/4 cup heavy cream

1/2 teaspoon peppermint extract

1 cup white chocolate chips

**Double this recipe if you want enough for 24 cupcakes!!**

The How To

In a small sauce pan bring cream and extract to a simmer. Pour over chocolate and whisk until smooth. Quickly fill the centers of the cupcakes before the ganache hardens.

Sorry for the fuzzy pic but you get the idea!

 

Yes this is a JUMBO cupcake :)
Add about 5-7mins to your bake for these larger ones.



 Last but not least whip up your White Chocolate Buttercream and frost away!!!

 



MMMM so good!!!



Happy Holidays!!!!



#26 Gingerbread Cupcakes

I think I'm starting to get my blogging grove back! So with the spirit of Christmas in mind, I thought gingerbread would be the perfect start to the month. However, after making these I found out I'm not the biggest fan of this flavor. It might have something to do with the molasses. Molasses by far is the grossest ingredient I've put in a cupcake! It's worse than jalapenos! On a positive note I really enjoyed the crystallized ginger which was used in the batter and on top of the finished cupcake.

Gingerbread Cupcakes (courtesy of Cupcake Project)
Dear Mr. Gingerbread Man I think these cupcakes will give you a run for your money!!!

The Goods
1stick unsalted butter
1cup unsulfured molasses
1cup sour cream
1 1/2 teaspoons grated lemon zest
2 1/3 cups flour
3/4teaspoon baking soda
1 1/2 teaspoon ground ginger
1teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup minced crystallized ginger (not the kind in syrup), diced really small

The How To
First chop up your ginger than set aside.

This picture is before I chopped the ginger up. The pieces should be much smaller than this.

Preheat the oven to 350 degrees. Place the butter and molasses in a small pan and bring to a boil over medium heat.

Pour the mixture into the bowl of stand up mixer that is fitted with a paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.

In another bowl sift the flour, baking soda, ground ginger, cinnamon, cloves, and salt together. Use a whisk and mix until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.

Now fold in the crystallized ginger with a spatula.

Fill cupcake liners about 2/3rds full. Bake for 25-30mins or until a toothpick comes out clean. Cool for 10mins before removing form the pan.

Cream Cheese Frosting
Has a hint of lemon which goes great with the crystallized ginger.

The Goods
8oz cream cheese a room temp.
1 stick unsalted butter room temp
1/2 teaspoon lemon zest
1/2teaspoon vanilla extract
3-4cups powdered sugar

The How To
Mix the cream cheese, butter, orange zest and vanilla together. Add the sugar and mix until smooth.

After the cupcakes are cool, frost and top them off with a few pieces of crystallized ginger.

The cupcake looks so small compared to the size of Aidan's head!

Packed and ready to go.

Up Next...
Chocolate Peppermint Cupcakes