They weren’t. I had made red velvet cake with both items before but never at the same time, with the same recipe. The beets made the chocolate more brown but it was drier. The red food dye did what it was supposed to do. For both of the recipes I adapted the Red Velvet Cake recipe in The Hummingbird Bakery Cookbook.  So, much as I want to say that natural is better… I can’t. If you want red velvet cake, and you want it to be red and good..you are going to need to do the old fashioned thing and go with dye.

Now, the rest of it…imagine biting into rich red velvet cupcake and finding orange cheesecake. The combination of chocolate and orange is fantastic anyway, and the tangy citrus and cream cheese cuts the sweetness of the cream cheese frosting and red velvet cake perfectly. I loved these. My family loved these. You are going to love these!

Be careful not to overbake. You want the cheesecake to remain creamy…and it will cook for a little bit as it cools.

I usually use silicone baking cups, but since I was doing a double batch I didnt have enough. I used paper ones…but I turned the water off when I brushed my teeth and  I didn’t rinse…so it evens out.

The list of directions looks long, but it is really quick and easy. These are so awesome and they take no more time than a regular cupcake. Yum!

Red Velvet & Cheesecake Marbled Cupcakes

Preheat the oven to 325F and put muffin papers or silicone cups in 12 muffin cups.

Orange Cheesecake

• 1 four oz package of cream cheese (not low fat)
• 2 tablespoons of  freshly grated orange peel
• 1/2 cup sugar
• 1 egg
• 1/2 tsp vanilla

1. Beat together until creamy and well blended. Do not whip because you don’t want to incorporate air.

Red Velvet Cake

• 1/4 cup unsalted butter
• 1 cup sugar
• 1 egg
• 3 tablespoons Hershey’s Special Dark Cocoa
• 4 tablespoons food grade red food color
• 1 tsp vanilla
• 1/2 cup whole milk buttermilk (do not get skim or low fat)
• 1 cup plus 2 tablespoons all purpose flour
• 1/2 teaspoon of baking soda
• 1 1/2 teaspoons white  vinegar (it has less flavor than any other type)

1. Cream the butter and sugar until fluffy.
2. Add the egg and vanilla and beat well.
3. Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl. Mix again until well blended.
4. In a separate bowl mix the food color and the cocoa until it makes a paste.
5. Add the cocoa mixture to the butter mixture and mix until it is evenly blended. Spoon through to check for streaks.
6. Add 1/4 cup of the buttermilk and beat on low speed until blended.
7. Add half of the flour and blend.
8. Add the remaining buttermilk, blend and then add the remaining flour. Now stir in the baking soda and vinegar until blended.

Assemble

1. Fill muffin cups about 3/4 the way with the red velvet batter.
2. Add a tablespoon or so of cheesecake batter to the top.
3. Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don’t overbake.
4. Cool completely.

Cream Cheese Frosting

• 4 cups confectioners sugar
• 1/3 cup  unsalted butter
• 8 oz cream cheese
• Pinch of salt

1. Mix butter, salt, and confectioners sugar until cumbly.
2. Add the cream cheese and beat until creamy, add a little cream if you need to to get the right consistency.
3. Swirl a good layer atop the cooled cupcakes.
4. Sprinkle with cocoa, edible glitter, or orange zest.
5. Keep any remaining cupcakes (as if!) in the refrigerator.

Makes 12

images:marye audet

Post from: Baking Delights

I did make a few changes.  I did not like the flavor of the filling as written at all so I added a little cream cheese to give it richness and creaminess.  I used a bittersweet chocolate ganache without corn syrup.  And..I used Hershey’s Dark Cocoa for the cocoa in the recipe…And I added coffee for part of the buttermilk because I find that coffee makes chocolate taste more chocolatey.

You will need to make sure that you get enough filling deep in the cupcake.  The recipe calls for going from the top, which I did, but I think going into the side might be better.  I had to double the filling recipe to get enough.  With my changes I liked this recipe better than the kind you get at the store.

Cupcakes:

• 2 c flour
• 1 cup Hershey’s dark cocoa
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 c buttermilk
• 1/4 c strong, cold coffee
• 1 tsp vanilla
• 1/2 cup unsalted butter, softened
• 1 1/2 c sugar
• 3 large eggs

1. Preheat oven to 350F.  Place silicon cupcake liners in 18 muffin cups (they got 24, I only got 18)
2. Combine the dry ingredients, sift three times,  and set aside.
3. Combine the buttermilk, coffee, and vanilla and set aside
4. Beat the butter and sugar until fluffy and creamed.  Add the eggs one at a time, beating well after each.
5. Add the flour and milk mixtures in alternating batches, beginning and ending with the flour.
6. Spoon into muffin cups and bake until a toothpick inserted in center comes out clean.  This will take about 15-20 minutes.
7. Cool completely.  If using the silicon cool for five minutes and then remove from silicon cups.

Filling

• 5 tablespoons unsalted butter, softened
• 3 tablespoons cream cheese,softened
• 3 cups confectioner’s sugar
• 1/3 cup cream
• 1 tsp vanilla

1. Beat the butter and cream cheese together until light and fluffy.
2. Add in the vanilla and beat well.
3. Gradually add the confectioners sugar.  Add the cream a little at a time until a soft, creamy consistency is reached.  Beat until light and fluffy, about five minutes.
4. Place the filling in a pastry bag fitted with a medium round tip.
5. Push the tip into the cooled cupcakes and gently squeeze in the filling.
6. Save a little for the swirl on the top.

Ganache

• 1/3 heavy cream
• 1 cup coarselychopped bittersweet chocolate

Bring the cream to a simmer.  Remove from heat and stir in the chocolate until melted and smooth.  Dip the filled cupcakes in the chocolate.  Let set and then add the swirl with the remaining filling.

Makes 18-24

image:marye audet

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Erin loves anime, cherry blossom scented body items, and has a real affinity for Japan…so I wanted to make something in that theme but also easy since I would be cooking at her house with limited resources.

I used a white cake mix as the base on this.  I wasn’t sure what she had and what she didn’t.  Use any white cake recipe that you like, or even a cake mix-no one is going to know.

The rose and cherry flavor of the cake was delicate and floral.  The house smelled amazing.  The green tea frosting was the perfect compliment to give this dish an exotic flair.  It was quick enough that I had everything done in less than an hour and a half, including smoked turkey, dried cranberry, and pecan tea sandwiches that I made for her.

Rose & Cherry Cupcakes

• 1 box white cake mix or your favorite white cake recipe (Use the egg white only version, the yolks will change the color)
• 1 small jar maraschino cherries, drained and juice reserved
• 1 tablespoon high quality  rose water

Make your cake batter according to instructions but substituting the cherry juice for as much of the liquid as possible.  If the recipe calls for 1 cup of milk, for example, use the cherry juice and add heavy cream to make up a cup.  Place in cupcake liners and bake according to instructions.

Meanwhile make the frosting.

Green Tea Frosting

• 1 green tea teabag
• 1/4 cup water, brought to a boil
• 1/2 tsp vanilla
• 1/2 tsp almond flavor
• 4 cups confectioner’s sugar, sifted
• pinch kosher salt
• 1/2 c white shortening
• 1/4 c unsalted butter

Beat confectioner’s, butter, shortening, and salt together until crumbly.

Add flavorings and beat well.

Add cooled green tea until the desired consistancy is reached.

Frost the cooled cupcakes with the frosting and use the maraschino cherries as garnish.

Makes 24 or so.

image: maryeaudet2009

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1. Wake up.
2. Request the frosting bowl.
3. Smile alot.
4. Tell everyone you are 5.
5. Visit the neighbors.  Come home with a dollar.
6. Ask if you got a present.  Do this often.
7. Ask for chocolate ice cream.
8. Say ” I just LOVE this” several times.
9. Tear the wrap off your present while exclaiming “I just love this!” before you have even seen it.
10. When you see your present exclaim “It’s PERFECT!”
11. Truly believe that the police sped down the road with sirens and lights because it’s your birthday and you are THAT important.
12. Fall asleep on Daddy’s lap while rocking on the front porch.

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One of Marc’s favorite desserts is Boston Cream Pie. He isn’t the only one. Boston Cream Pie has been a favorite dessert for many people since it was created. The Parker House Hotel says that it has served Boston cream pies since it opened in 1856.

In 1996 the Boston Cream Pie was proclaimed the official Massachusetts State Dessert.A civics class from Norton High School sponsored the bill.

So, see? Boston Cream pie is important stuff. We are not the only ones that think so.

I wanted to do something just a little daring though. See, Marc is the reserved New Englander and I am the wild and fiery Texan. I had to do it folks. He needed some stirrin’ up.

What better way than to introduce some spice? And that is how I came up with ….

Chai Cream Cupcakes with Bittersweet Ganache Glaze

Cake:

I used an old recipe for a cake made with oil. It is called Lovelight Chiffon Cake. The oil keeps it moist and allows the chai custard to really take center stage.

2 eggs seperated

1 1/2 c sugar

2c flour

3 tsp baking powder

1/2 tsp salt

1/3 c oil

1 c milk

2 tsp vanilla

Beat egg whites until foamy. Add 1/2 c of sugar and beat until stiff, glassy peaks form. Set aside.

Mix remaining sugar, flour, baking powder and salt in another bowl.Add oil, half the milk and the vanilla. Mix one minute on medium speed. Add milk and egg yolks and beat one more minute. Fold in egg whites.

Spoon into silpat lined cupcake cups and bake at 350 for 15-20 minutes or until cakes test done.

Chai Custard

2 c half and half

1/4 c flour

2 eggs

pinch salt

3/4 c sugar

1/4 c butter

1 tsp vanilla

2 chai teabags

Bring half and half to a simmer. Steep chai teabags in the half and half for 20 minutes. Squeeze out the excess. Discard bags.

Add sugar, flour, and salt to chai mixture. Bring just to a simmer, stirring constantly. Whisk the eggs until mixed well, and then add a little of the custard mix to temper them. Add the tempered eggs to the custard beating all the time. Continue to cook, stirring until mixture gets thick and coats a spoon. Remove from heat.

Add butter and vanilla. Chill covered so that a skin does not form.

Using a pastry bag and decorator tip squeeze filling into each cupcake.

Ganache Glaze

4 oz bittersweet chocolate

1/2 c cream

Bring cream to a simmer. Remove from heat and stir chopped chocolate in until mixture is smooth. Cool until slightly thickened. Spoon over filled cupcakes.

Store in refrigerator

Makes 12

image: Marye Audet 

content:Marye Audet for baking delights

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However, the taste was great and I am going to continue to work on it..and, as an added bonus…I am making bread pudding with the cupcakes…and saving the frosting for a Princess Tea I will do next week for Kyrie.

Let that encourage you. Everyone messes up. I always liked the part in Toy Story where Buzz Lightyear finds out he is not flying..he is just falling creatively. Learn to fall creatively in your cooking and baking. It is the mark of a good cook.

The cupcakes taste like those spicy orange clove gumdrops. If you decide to make them make them in a jelly roll pan and set aside for tomorrow because I am going to post the rest of the story..Orange Clove Bread Pudding.

Here then is the entry for BOTH Cupcake Hero, and Boobie Bake-off.

The flavor of the month for Cupcake Hero is clove. I love cloves. You can probably cut the measurement in half if you like..but really then it wouln’t be clove would it?

Orange Clove Cupcakes

2 1/4 c cake flour

2 tsp cloves. yes 2

1/4 tsp cayenne pepper

grated peel of one orange

2 tsp baking powder

1/2 tsp baking soda

3/4 c unsalted butter

1 1/2 c sugar

3 eggs

1 tsp cinnamon flavoring

1/3 c orange juice concentrate, thawed.

1/3 c milk

Beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Rain. Add flour mixed with the rest of the dry ingredients, and milk/orange juice/cinnamon flavoring mixture alternately starting and ending with flour .

Turn into muffin cups and bake at 375 for 20 minutes. Cool. Frost with Orange frosting. (in this case, tinted neon pink)

1/4 softened butter
1/4 teaspoon salt
3-1/2 cups confectioners’ sugar (sift if lumpy)
1/4 cup orange juice
1 tablespoon grated orange peel

1/2 tsp cinnamon flavor

Mix butter, flavoring, 1 cup sugar, and orange peel. Add orange juice and rest of sugar alternately; mix until smooth and creamy.
Add more sugar to thicken or juice to thin frosting, if needed.

Post from: Baking Delights

I don’t do cupcakes much. I guess with 5 boys, 3 girls, and a husband that considers 6 dozen cookies an apertif I just always made things in large quantities. Large, FILLING quantities. Cupcakes seem sweet and delicate to me.

But yesterday I wanted something different. I had made chicken with apples and lavender for TRGWT. hosted by Vanielje Kitchen and I was serving brown rice and mushroom risotto with it. I had worked on another foodie challenge all day and needed something simple..we have meetings at church each evening this week, too. So….hmmm….CUPCAKES!
Cupcakes are quick, easy to do, cute, and in my house anyway, unusual enough to be considered party food. Of course, in my house, EVERYthing is considered party food. Bologna sandwich? MMMM! PARTY!
Seriously. I don ‘t know where they get it.
These are deliciously light and tender, delicately flavored with almond and lemon peel. They take less than an hour from start to finish and you know you deserve to have one with that cup of coffee this afternoon!

Almond Cupcakes
1/2 c butter, room temp
2/3 to 1 c sugar( depends on how sweet you like it)
3 eggs
1/2 tsp vanilla
1 tsp almond
zest of one small lemon
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 c milk
Beat butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla and almond extracts and lemon peel. Mix flour, salt, and baking powder, stir in and then beat in milk.
Pour into lined muffin cups and bake 18-20 minutes at 350. cool

Cream Cheese Almond Frosting

8 oz cream cheese room temp
4 tbs butter
3 c confectioners sugar
1 tsp almond
1/2 tsp vanilla

beat butter and cream cheese together until mixed. Add rest of ingredients and beat until fluffy. Add a little cream if needed to get the right consistency. Use to frost cupcakes.

makes 12

Image: (c)MaryeAudet

Post from: Baking Delights