#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!!!!



#59 Chai Tea Cupcakes

I hope everyone has been enjoying this lovely holiday season. I've been working on a lot of different projects and have finally gotten a chance to whip up a batch of cupcakes. Now I tried out a different chai cupcake recipe before but this one really has a good spicey chai flavor to it. I'm thinking my favorite flavor by Stash did the trick. You'll have to try it out for yourself and let me know what you think.

Chai Tea Cupcakes (courtesy of Baking Confessions)

The Goods
1 3/4 cups cake flour sifted
1 1/4 cups all purpose flour sifted
2 cups sugar
1 tablespoon baking powder
3 /4 teaspoon salt
4 Chai spice tea bags
1 cup butter, room temp. chopped into little pieces
4 lg eggs room temp.
1 cup milk
1 1/2 tablespoons vanilla extract

The How To

Preheat the oven to 350 degrees.

In a small sauce pan bring the milk to simmer. Steep 3 Chai tea bags in milk 10-15 minutes.

Once tea has steeped, squeeze milk from tea bags and discard bags.

In a medium sized bowl, whisk together eggs, tea-steeped milk, and vanilla then set aside.

Cut open remaining tea bag and grind until fine.I used my rolling pin.

  
In the bowl of stand mixer fitted with the paddle attachment, sift together, flours, sugar, baking powder, salt, and ground Chai tea; mix to combine.

 Add butter and mix until coated with flour.

 Mixing at medium speed, slowly add in the wet ingredients. Beat the batter until ingredients are thoroughly combined, being careful to not over beat.

Fill each cup about two-thirds full.  Bake for 18-20mins rotating halfway through the bake time. Cool on wire rack and lightly dust the tops with cinnamon.

Creamy Vanilla Bean Frosting
If you don't have a vanilla bean handy then substitute with another 1/2 tablespoon of vanilla extract.

The Goods
16oz cream cheese at room temp

1 stick of butter at room temp

6-7 cups powdered sugar
1/2 tablespoon vanilla extract
1 vanilla bean pod sliced down the center

The How To
Cream together butter and cream cheese until well combined on medium speed.

Reduce mixer speed to low and gradually add confectioners' sugar until thoroughly incorporated and smooth. Add the extract and scrapped vanilla bean paste.

Now frost away!!!!

Up Next...

Dinoriffic Red Velvet Cupcakes

 

One Amazing Giveaway!!!

Do you know anyone who is getting ready for a baby shower??? Check out this pretty pink and damask baby shower giveaway that I and a bunch of other amazing vendors have donated to. You have until 11-11-11 to enter!! 



Check out A to Zebra Celebrations for all the details.

Nothing sounds better than over $460 worth of free stuff!!

Thanksgiving will be here before you know. Make sure to swing by my shop Delectable Delights for all your cupcake accessory needs!!!



12 Adorable Turkey Cupcake Toppers



12 Harvest Pumpkin Cupcake Wraps

#58 Vanilla Pumpkin Pie Cupcakes

Hope everyone had an awesome Halloween! With the help of my little buddy Dracula we made these dreadfully tasty cupcakes. These little guys have 3 parts to them the pumpkin pie frosting, the vanilla cake and last but not least the graham cracker crust. My favorite part would have to be the crust but the frosting came in as a very close second for sure! The frosting is actually just pumpkin pie and you can either use store bought or make your own. I made this frosting last year for my Chocolate Pumpkin Cupcakes but this time instead of using the Libby's recipe I went with the one from the Une-Deux Senses blog and the link to that is below :)

Vanilla Pumpkin Pie Cupcakes (Courtesy of Une-Deux Senses)
I found it easiest to make the cake batter first then the crust :)

The Goods
1 3/4cups sifted cake flour (I accidentally used regular flour and they came out just fine)

1 cup sugar

1/2 tablespoon baking powder

1/4 teaspoon salt

1 stick unsalted butter, cut into pieces, at room temp.

1/2 cup milk room temp, divide

2 lg eggs room temp

1 lg egg white room temp

1 teaspoon vanilla

1 teaspoon cinnamon

The How To

Preheat oven to 350degrees. In a bowl of a stand mixer fitted with a whisk attachment, sift together flour, sugar, baking powder, salt and cinnamon.

Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4mins.

Yes it's going to look a lot like cookie dough but don't toss it out!!

  In another large bowl whisk together the eggs, egg white, vanilla, and the remaining milk. Add this mixture in 3 additions, mixing 2mins on med. speed after each addition. Then set aside for later.

Looks like perfectly good batter!!

 Now for the Graham Cracker Crust!!

The Goods

3/4 cup graham cracker crumbs

2 tablespoons light brown sugar

3 tablespoons unsalted butter, melted

The How To

Combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well.

Add about a tablespoon of the mixture into the bottom of each cupcake liner and bake for 5minutes until the graham crackers are golden.



A juice glass is the peftect size for smushing the crust down.

Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15-18mins rotating halfway through the bake time. Let them cool completely before frosting. 

Now grab your pumpkin pie and (gently) toss it in a piping bag and frost away!!!

The perfect combo of cake and pie!!!

Up Next...

Carmel Apple Cupcakes