My Favorite Red Velvet Cupcakes. God sure does have a clever sense of humor, wouldn’t you say!? Yes. Here’s how I know: I’m dating a faaaaantastic man who… doesn’t know the difference between a pie and a cake… a muffin and a cupcake. Funny, right? This has to be a joke… right? Nope. Ok. Me: Simon, what do you want for your birthday? Me: Hey Simon! Ok… maybe these two conversations are a bit of an exaggeration. Perhaps making up for his mix-ups, Simon is one hell of a cupcake decorator. Now, I’d like to introduce you to my absolute favorite Red Velvet Cupcake recipe with Cinnamon Cream Cheese Frosting. Believe it or not, I haven’t always been the biggest fan of Red Velvet Cupcakes.
This Red Velvet Cupcake recipe comes from The Hummingbird Bakery Cookbook. This recipe makes one dozen cupcakes. My Favorite Red Velvet Cupcakes recipe from Hummingbird Bakery Cookbook makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes Print this Recipe! 4 Tablespoons unsalted butter, at room temperature 3/4 cup sugar 1 egg. Black and White Cookies. Black. White. Chocolate. Vanilla. Cake. Cookie. My favorite cookies, ever. Yes. I insist on eating down the center of these cookies. Simon asked me to choose. If I could only have one side of the cookie for the rest of my life, what would it be: chocolate or vanilla? Impossible. I won’t choose. Thanks Simon for these killer cookie shots.
Black and White Cookies Print this Recipe! Makes about 16 large cookies adapted from Gourmet Cookbook and don’t forget Red Velvet Black and White Cookies For the Cookies 2 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt2/3 cup well-shaken buttermilk1 teaspoon vanilla2/3 cup unsalted butter, softened1 cup granulated sugar2 large egg For Vanilla Glaze 2 cups powdered sugar 1 Teaspoon light corn syrup 1/2 teaspoon vanilla extract For Chocolate Glaze 4 ounces semi-sweet chocolate 3 Tablespoons butter 1 Tablespoon light corn syrup To make the cookies- Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl. To make the glazes- Chocolate Peppermint Roll with chocolate ganache. Own your life. Own every last bit of it. Don’t send your Christmas cards out until you’re good and ready. Wear neon purple tights with a grey dress… why not ? Go heavy on the gold eyeshadow…tis the season.
Green nail polish? Go on. Run through the rain… or sleep in and skip exercise class. Fashion your cakes into a roll and slice generous portions for yourself, and skinnier portions for other people. Whatever it is: own it! Maybe you’re one of those people who thinks that rolling a cake is bonkers crazy and waaaaay too hard for you to do. I’m hear to change your heart and mind. The secret to this roll cake is its spongy texture.
The spongy texture comes from eggs. Want to know the other good news about this cake? It’s GLUTEN FREE! There are some specific things you need to make this cake happen. There’s 4 ounces of chocolate. You’ll also need parchment paper. Egg yolks and sugar are beaten until pale and thick then folded with melted chocolate. Cake batter. Are you scared of cake cracks? Smitten kitchen. The Baking sub-reddit. Cooking.