Red Velvet Cupcakes

Hi, I was so excited to stumble across a baking blog geared toward baking for 2! I made these cupcakes last week. They are supposed to be red velvet, but I omitted the coloring. As you can see, I didn't frost them either. Although frosting, is the best part of cake, I wanted to try these plain so I could judge the cupcakes on their own. Afterall, what doesn't taste better covered in frosting!

They were ok. Nothing special. I got them from the blog: http://www.dessertfortwo.com/

Red Velvet Cupcakes
Cupcakes

1/4 cup canola oil

1/4 cup sugar

2 tablespoons buttermilk

1 egg white

1 teaspoon red food coloring

1/4 teaspoon vanilla extract

1/8 teaspoon white vinegar

1/3 cup plus 1 tablespoon flour

2 teaspoons unsweetened cocoa powder

1/8 teaspoon baking soda

1/8 teaspoon salt

Frosting

3 ounces cream cheese, softened

2 tablespoons butter, at room temperature

6 tablespoons powdered sugar

1 teaspoon milk

1/4 teaspoon vanilla extract

In a cupcake tin, place 4 cupcake liners on the outside edge.
In a medium bowl, sift together the flour, baking soda, salt and cocoa powder.

In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.

Slowly add the dry ingredients to the wet ingredients, mixing all the while.

Divide the batter between the four cupcake liners and bake at 350° for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
Beat together all icing ingredients using an electric mixer.

Frost cupcakes when cool. Dust with cocoa powder before serving, if desired.

Apple Pie Filling

I wanted to let you know not to buy this product. If there's caramel in there, I'm the queen of England! What a rip off. The flavor is not great either. Bummer.

Homemade Bread

Here is a picture of a loaf of bread I made a couple weeks ago. I have forgotten what recipe I used. I remember it had buttermilk in it though.

Cream cheese pound cake

Boy, I am seriously doubting my ability to choose a recipe! This sounded soooo good! I love pound cakes. This cake was disappointing. It was dry and the crumb was coarse. I would not make this cake again.

This recipe came from a blog called "lick the bowl good". It was not original to her, but she had already halved the recipe so I used it.


Cream Cheese Pound Cake with Berries adapted from Cake Keeper Cakes

1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 1/4 cups sugar
3 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 Tablespoon grated lemon zest
1 cup fresh berries (I used raspberries and blueberries)

Adjust the oven rack to the lower middle position. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, and salt in a medium mixing bowl.

Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla and lemon zest.

Turn the mixer to low speed and add the flour mixture, 1/2 a cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Pour batter into prepared pan.

Place the cake in a cold oven. Turn the oven to 325 degrees F and bake, without opening the oven door, until the cake is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.

Cool the cake in the pan for 15 minutes, then invert it onto a rack. Cool completely before slicing and serving.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.