#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!!!!

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Dinoriffic Red Velvet Cupcakes