All Natural Red Velvet Cupcakes
3/4 cup beet puree (directions follow)
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons rice vinegar
1 cup sugar
1 stick butter (8 tablespoons), at room temperature
3/4 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
3/4 teaspoon baking powder
1 1/4 cups unbleached all-purpose flour (not bleached flour)
2 eggs
1/2 cup buttermilk
1 tablespoon natural cocoa powder (not Dutch Process, or dark cocoa powder)
1. Preheat oven to 350ºF. Line a standard muffin tin with paper cupcake liners. Empty the food processor of the beet puree (see below). Measure out 3/4 cup of beets and add it back to the food processor fitted with the steel blade attachment. Save any extra beet puree for another use. Add in vinegar and lemon juice (if you didn’t already add it when you were pureeing the beets), followed by the rest of the ingredients. Pulse the mixture a few times until the batter is smooth. Scoop mixture evenly into cupcake liners.
2. Bake for 18 minutes, or until the cupcakes in the center spring back up when touched. Remove cupcakes from the pan and place on a wire rack to cool completely. Frost with cream cheese frosting (I used a large pastry bag and a large star tip—Wilton 1M).
roasted beets
2 medium beets, or 1 large beet, scrubbed and rinsed
1. Preheat oven to 400ºF. Fill a small roasting dish with 1/2 inch of water. Place beets in the water, and cover with a piece of parchment paper and a large piece of aluminum foil. Roast for 60-90 minutes, or until the beets are very tender to the point of a knife.
2. When beets are cooled completely, peel, and cut into large chunks. Place in a food processor fitted with the steel blade. Process for 2 minutes, or until extremely smooth. If the beets need a little moisture to help them along, you can add the lemon juice and the vinegar from the recipe above, and then just don’t add it later.
cream cheese frosting
1 8 ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
2 cups confectioner’s (powdered) sugar
1-2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Beat all ingredients together with an electric mixer until smooth and fluffy.

All Natural Red Velvet Cupcakes

  • 3/4 cup beet puree (directions follow)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons rice vinegar
  • 1 cup sugar
  • 1 stick butter (8 tablespoons), at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1 1/4 cups unbleached all-purpose flour (not bleached flour)
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tablespoon natural cocoa powder (not Dutch Process, or dark cocoa powder)

1. Preheat oven to 350ºF. Line a standard muffin tin with paper cupcake liners. Empty the food processor of the beet puree (see below). Measure out 3/4 cup of beets and add it back to the food processor fitted with the steel blade attachment. Save any extra beet puree for another use. Add in vinegar and lemon juice (if you didn’t already add it when you were pureeing the beets), followed by the rest of the ingredients. Pulse the mixture a few times until the batter is smooth. Scoop mixture evenly into cupcake liners.

2. Bake for 18 minutes, or until the cupcakes in the center spring back up when touched. Remove cupcakes from the pan and place on a wire rack to cool completely. Frost with cream cheese frosting (I used a large pastry bag and a large star tip—Wilton 1M).

roasted beets

2 medium beets, or 1 large beet, scrubbed and rinsed

1. Preheat oven to 400ºF. Fill a small roasting dish with 1/2 inch of water. Place beets in the water, and cover with a piece of parchment paper and a large piece of aluminum foil. Roast for 60-90 minutes, or until the beets are very tender to the point of a knife.

2. When beets are cooled completely, peel, and cut into large chunks. Place in a food processor fitted with the steel blade. Process for 2 minutes, or until extremely smooth. If the beets need a little moisture to help them along, you can add the lemon juice and the vinegar from the recipe above, and then just don’t add it later.

cream cheese frosting

  • 1 8 ounce package cream cheese, at room temperature
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 2 cups confectioner’s (powdered) sugar
  • 1-2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract

Beat all ingredients together with an electric mixer until smooth and fluffy.



Red Velvet Cupcakes with Cream Cheese Frosting & Strawberries

Red Velvet Cupcakes with Cream Cheese Frosting & Strawberries


Red Velvet Brownies
Ingredients:
For the brownies:
3 tablespoons cocoa powder
2 tablespoons red food coloring
2 teaspoons vanilla extract
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1/4 teaspoon salt
1 1/4 cups flour
2/3 cup chocolate chips
For the Icing:
1/4 cup butter, at room temperature
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
2 ounces white chocolate, melted
1 tablespoon milk
Preparation:
Preheat oven to 350 degrees F. Grease and flour a 8 x 8 baking dish.
Stir together cocoa powder, red food coloring, and 1 teaspoon vanilla in a small bowl; set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add 1 teaspoon vanilla. Mix in cocoa powder mixture, beating until batter is completely red (add more food coloring if desired). Stir in flour and salt, mixing until just combined. Fold in chocolate chips. Pour batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Meanwhile, make the icing. In a large mixing bowl, cream butter until smooth and fluffy. Add vanilla. Slowly stir in powdered sugar. Mix in melted white chocolate and beat until incorporated. Add milk with mixer on low speed until consistency desired is achieved.

Red Velvet Brownies

Ingredients:

For the brownies:

  • 3 tablespoons cocoa powder
  • 2 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • 1/2 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 1/4 cups flour
  • 2/3 cup chocolate chips

For the Icing:

  • 1/4 cup butter, at room temperature
  • 1 1/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 ounces white chocolate, melted
  • 1 tablespoon milk

Preparation:

Preheat oven to 350 degrees F. Grease and flour a 8 x 8 baking dish.

Stir together cocoa powder, red food coloring, and 1 teaspoon vanilla in a small bowl; set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add 1 teaspoon vanilla. Mix in cocoa powder mixture, beating until batter is completely red (add more food coloring if desired). Stir in flour and salt, mixing until just combined. Fold in chocolate chips. Pour batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Meanwhile, make the icing. In a large mixing bowl, cream butter until smooth and fluffy. Add vanilla. Slowly stir in powdered sugar. Mix in melted white chocolate and beat until incorporated. Add milk with mixer on low speed until consistency desired is achieved.


Red Velvet Cake

Red Velvet Cake



Red Velvet Cupcakes & Cream Cheese Frosting
makes 24 cupcakes 
1/4 cup (2 ounces) red food coloring
3 1/2 Tablespoons unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 Tablespoon distilled white vinegar
Preheat the oven to 350.  Line 2 cupcake pans with liners and spray with cooking spray.In a small bowl, combine the cocoa powder and food coloring with a fork, mashing and mixing until it forms a paste.  Set aside.In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed until it is light and fluffy, about 2 minutes.  One at a time, add the eggs, stopping to scrape down the bowl as needed, and allowing each one to be fully incorporated.  Reduce the speed to low, and add the cocoa paste.  Increase to medium speed and beat the batter for about 4 minutes.Meanwhile, sift together the cake flour, all-purpose flour, salt, and baking soda.  Stir the vanilla into the buttermilk (this can be done in a measuring cup).Add the flour and buttermilk in increments, alternating between each addition.  Start and end with the dry ingredients.  Beat on medium speed until just combined.Add the vinegar and sour cream and beat at low speed until just combined.Divide batter evenly among the muffin tins, filling each one about 3/4 full.  Bake 17-22 minutes, only until the cupcakes feel firm to the touch  and a toothpick inserted into the center comes out clean.  Be careful not to overbake, as the cupcakes will dry out easily.Remove from oven and allow to cool in pans for 5 minutes.  Remove the cupcakes from pan and allow to cool completely before frosting.Cream Cheese Frosting
12 ounces cream cheese (still cold - not softened)
7 1/2 Tablespoons unsalted butter, softened
1 Tablespoon vanilla extract
3 3/4 cups confectioners sugar, sifted
Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until creamy and smooth, 2-3 minutes.  Add the vanilla extract.  Gradually add the confectioners sugar over low speed, and when well combined, increase to medium.  Beat until smooth.

Red Velvet Cupcakes & Cream Cheese Frosting

makes 24 cupcakes 

  • 1/4 cup (2 ounces) red food coloring
  • 3 1/2 Tablespoons unsweetened cocoa powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup sour cream
  • 1 Tablespoon distilled white vinegar

Preheat the oven to 350.  Line 2 cupcake pans with liners and spray with cooking spray.

In a small bowl, combine the cocoa powder and food coloring with a fork, mashing and mixing until it forms a paste.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed until it is light and fluffy, about 2 minutes.  One at a time, add the eggs, stopping to scrape down the bowl as needed, and allowing each one to be fully incorporated.  Reduce the speed to low, and add the cocoa paste.  Increase to medium speed and beat the batter for about 4 minutes.

Meanwhile, sift together the cake flour, all-purpose flour, salt, and baking soda.  Stir the vanilla into the buttermilk (this can be done in a measuring cup).

Add the flour and buttermilk in increments, alternating between each addition.  Start and end with the dry ingredients.  Beat on medium speed until just combined.

Add the vinegar and sour cream and beat at low speed until just combined.

Divide batter evenly among the muffin tins, filling each one about 3/4 full.  Bake 17-22 minutes, only until the cupcakes feel firm to the touch  and a toothpick inserted into the center comes out clean.  Be careful not to overbake, as the cupcakes will dry out easily.

Remove from oven and allow to cool in pans for 5 minutes.  Remove the cupcakes from pan and allow to cool completely before frosting.

Cream Cheese Frosting

  • 12 ounces cream cheese (still cold - not softened)
  • 7 1/2 Tablespoons unsalted butter, softened
  • 1 Tablespoon vanilla extract
  • 3 3/4 cups confectioners sugar, sifted

Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until creamy and smooth, 2-3 minutes.  Add the vanilla extract.  Gradually add the confectioners sugar over low speed, and when well combined, increase to medium.  Beat until smooth.



yowtfadriann:

I also took this baby home with me, red velvet cake <333

yowtfadriann:

I also took this baby home with me, red velvet cake <333


Red Velvet Cake

Red Velvet Cake




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