Posts Tagged ‘red velvet’

Help! What to bake for an unusual bride…

May 2, 2010

So I’m preparing for a tasting for a wedding I’m catering in October, and the bride doesn’t like chocolate, white, or lemon cake.  I want to bring three tasting options, suggestions?

Thanks!

-Eat Hearty

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Red Velvet Brownie Cupcakes

April 26, 2010

There are two things in life that I know – without a doubt – will cure any case of the blues: brownies and cupcakes. Add in cream cheese frosting and you get downright euphoria.

“Why not combine the two” I asked myself… and so I did.  I remember both my Mom and Grandma used to make a variety of brownie bars that mixed cookie dough and brownie batter together (I believe) resulting in a chewy, buttery deliciousness.  Knowing it was possible, I started experimenting.

Combining some of my own ideas with various recipes from www.allrecipes.com, here’s what I ended up with.

The recipe below is the ridiculously simple method.  You can make both batters from scratch, but having done it both ways… there isn’t much of a taste difference, but purists are purists… so knock yourselves out.

Ingredients:

For Cupcakes:

  • 1 (19.5 oz) package brownie mix
  • 2 eggs
  • 1/2 cup canola oil
  • 1/4 cup water
  • 1 (18.25 oz) package white cake mix
  • 2 tablespoons canola oil
  • 1 1/3 cups water
  • 3 egg whites
  • 2 teaspoons dark chocolate extract (optional)

For Frosting:

  • 1 small box confectioners sugar
  • 1/2 cup butter (room temp)
  • 1 8oz block cream cheese (room temp)
  • 1 teaspoon vanilla
  • 1-2 teaspoons milk

What you’ll have to clean up:

  • 2 mixing bowls
  • 1 regular bowl (for egg whites)
  • 2 cookie scoops
  • 1 frosting knife
  • 1 mixing spoon

Step One: Preheat an oven to 350 degrees F (175 degrees C).

Step Two: Line 48 muffin cups with paper liners.

Step Three: Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl – just until fully incorporated, about 50 strokes do not overmix. Set aside.

Step Four: In regular bowl, beat 3 egg whites until frothy. Set aside.

Step Five: Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 2 teaspoons of dark chocolate extract (if available) in a large bowl with an electric mixer on low speed until combined.  Fold in 3 egg whites and mix on medium speed for 2 minutes.

Step Six: Using cookie scoop, fill each cupcake paper 1/3 full with brownie batter. Add cake batter over the brownie batter, until muffin cups are each 2/3 full.

Step Seven: Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Step Eight: Make frosting: cut the block of cream cheese into smaller pieces (4-6) and place in mixing bowl.  Cut the butter into 1/8 cup pieces and add into bowl.  Cream the butter and cream cheese together — you can add a little milk to facilitate this process.  Add in the vanilla and 1-2 teaspoons of milk (you can add more if you like a less firm frosting).  Stir until fully incorporated.

Step Nine: Frost your cupcakes using either a knife or piping bag.

-Eat Hearty!

Red Velvet or Carrot Cake?

April 11, 2010

So I leave tomorrow for a work off-site retreat in the Hamptons (sounds fun right?) and we are cooking/baking for ourselves.  Naturally I’m THRILLED and excited to be planning a menu to cook in a “real house kitchen.”  The only question I have left is Dessert.

Cupcakes: RED VELVET or CARROT CAKE. What are your thoughts?