Red Velvet Cupcakes

This week has been too hectic to update nightly, so here's a whole bunch at once!
We made these cupcakes before reading the reviews. The oil amount should DEFINITELY be decreased. The Cocoa amount should be increased. And, the red dye amount can certainly be decreased. We used one teaspoon and they came out good. The cake for these rised beautifully in the oven. The recipe actually did make 24 cupcakes! (For once!! We always end up with more cupcakes than anticipated). This was a first attempt at red velvet cupcakes, and it came out really good. Definite adjustments are needed, but that's just the way of things. The frosting, we just used store bought fluffy chocolate and vanilla since we had that on hand and didn't have any cream cheese on hand.
The consensus seems to be that chocolate is better. Also, the red velvet cupcakes might benefit from some chocolate chips added in (even if they might sink to the bottom)! In other good news - our frosting abilities are also getting better... or it could be the store bought icing that is just the perfect consistency.

Here is the original recipe: http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe.html

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Line 24 spots with cupcake liners
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large stand mixer bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

What we liked:

Relatively easy to make for what seems like a fancy dessert. The icing was great.

What we didn't like:

Too oily. Needs less oil and more cocoa powder.

What Kaspian thought about it:

He liked the chocolate frosted ones. Though he might eat anything frosted in chocolate. This dessert also marks the day he decided licking frosting spoons/containers was worth the gooey mess. 

Next time:

Less Oil, more cocoa, try cream cheese frosting

Chocolate Raspberry and Raspberry Lemonade Cupcakes

We had a party on Saturday and these are the cupcakes we made for it. They were delicious. The frosting was perfect. We are still learning to pipe frosting and do decorative stuff, but we tried.
We made a batch of chocolate cupcakes and a batch of the lemon ones. Then, we doubled the recipe for the raspberry frosting to cover both batches. We ended up with 35 cupcakes total.
The strange thing was that the chocolate ones "fell" (had dimples in the middle) after cooking. But the lemon ones did great. We upped the temperature by 5 degrees for the lemon ones (they cooked second), just in case the oven temp was off.
These not only taste good, but also look wonderful... even with our ahem, "creative" frosting job.

Here are the original two recipes:
http://www.cookingclassy.com/2016/01/dark-chocolate-cupcakes-with-raspberry-buttercream-frosting/
http://www.cookingclassy.com/2015/01/raspberry-lemonade-cupcakes/

Raspberry Lemonade Cupcakes

Cupcake Tiers

Chocolate cupcakes close up

Exciting decorations 

Stored in a covered tall cookie tray

these are the tips we used

Some have hidden raspberries!  

Cupcakes

Frosting

Ingredients:

Chcolate Cupcakes:

2 oz semi-sweet chocolate chips
3/4 cup + 2 Tbsp (124g) all-purpose flour
1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 cup (220g) granulated sugar
1/4 cup (56g) unsalted butter, softened
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract
1/2 cup (124g) sour cream
1/2 cup boiling water

Lemonade Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1 Tbsp lemon zest (zest of 2 medium lemons)
1/2 cup unsalted butter, softened
1 large egg
2 large egg whites
1/2 tsp vanilla extract
1/4 cup + 3 Tbsp buttermilk
1 1/2 Tbsp fresh lemon juice
Simple Syrup (top the cupcakes with after cooking)
2 Tbsp fresh lemon juice
1 Tbsp sugar

Raspberry Buttercream Frosting:
2 (heaping) cup fresh raspberries
1 cup unsalted butter, nearly at room temperature
1/2 cup salted butter, nearly at room temperature
5 1/2 to 6 cups powdered sugar (until right consistency is reached)
1 tsp vanilla extract
~30 fresh raspberries, for topping (depending on how many cupcakes are made and if you want a raspberry in the middle, under the frosting)

Directions: 

Chocolate Cupcakes:
1. Preheat oven to 350 degrees. Line a 24-cup cupcake pan with cupcake liners.
2. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly. We needed almost 2 minutes for the chocolate to melt.
3. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
4. In the stand mixer, with the paddle attachment, mix together sugar and butter until combined. Mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined. Add about 1/5 of the boiling water at a time, mixing until combined after each addition. Once water has all been mixed in mix batter on medium-low speed for 1 minute.
5. Divide batter among prepared muffin cups, filling each about 2/3 full (it's about 1/4 cup of batter). We got 16 cupcakes out of this batter.
6. Bake in preheated oven until set and toothpick inserted into center comes out clean, about 17 - 20 minutes. Remove from oven, transfer to a wire rack and cool. Once cool frost with Raspberry Buttercream Frosting and top with raspberries. Store in an airtight container in refrigerator.

Lemonade Cupcakes:
1. Preheat oven to 350 degrees.
2. Whisk together all-purpose flour, baking powder, baking soda and salt and whisk 20 seconds.
3. In a food processor, pulse together 3/4 cup granulated sugar with lemon zest until finely ground, about 1 minute.
4. In the bowl of an electric stand mixer, with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy. Add in egg, egg whites, and vanilla.
5. Whisk together buttermilk and lemon juice.
6. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.
7. Divide batter among lined cupcake cups. We got 17 out of this batter.
8. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. While the cupcakes are coking - prepare the simple syrup by mixing the 1 tablespoon of sugar with 2 tablespoons of lemon juice.
9. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly. Brush the simple syrup on the warm cupcakes and allow to cook completely. After cooled, frost with Raspberry Frosting.

For the frosting:
1. Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds.
2. Heat mixture in a saucepan set over medium-low heat until reduced by half. Cool completely.
3. In the bowl of a stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Mix in 1 cup powdered sugar then mix in reduced raspberry puree and vanilla. Add remaining powdered sugar and mix until light and fluffy.
4. Add one raspberry to top of each cupcake if desired, then pipe frosting over raspberry and top with another raspberry. Store in an airtight container.

What we liked:

These were SOOO good. The chocolate ones were exceptionally good. 

What we didn't like:

Took a really long time to make. The frosting got too "soft" and we had to put it in the fridge for a little bit to harden. Although, it seems like if the frosting hardened too much then it wouldn't stick to the cupcake. We are still figuring out frosting. 

What Kaspian thought about it:

He LOVED the chocolate cupcakes. He did not like the raspberries. He helped to line the cupcake pan with the cupcake liners. All the green cupcake liners were cupcakes with no raspberry topping and no raspberry under the frosting. He actually ate all of the cupcakes given to him. (a lot of the times, he will just start a cupcake but never finish, these he loved enough to finish). 

Next time:

Work on figuring out frosting. Maybe only make the chocolate ones - everyone seemed to love those more. 

Mile High Coconut Cupcakes

Yesterday, Alona also made Mile High Coconut cupcakes. These are very light and yummy. They are made with coconut milk and egg whites only. The first time we made them a few weeks ago and followed the recipe, but the frosting turned out a little too light and not sweet enough. This time, we modified it by adding an extra 1/2 cup of sugar to the frosting. We also want to make sure the frosting is cooked, so we put it in the oven at 350 F for an extra 5 minutes. Also, the additional sugar not only made the "frosting" more sweet, but it also made is stiffer which made it much easier to work with.
We really think that using the fresh eggs from our hens makes a big difference in this recipe as these usually get much fluffier beaten egg whites than the store bought eggs.

Also, the first time we made the cupcakes, we didn't have any vanilla bean, so we just used vanilla extract instead, and it seemed to work just as well. The difference is not noticeable.

The original recipe says this will make 12 cupcakes, however, the first time we made 16 and they were kind of tall, this time we made 18 and they were still tall. This recipe could probably make 24 cupcakes that are not overly tall, and the icing will most likely sit better on the shorter cupcakes as well. There should be sufficient "icing" to go around as well.

Here is the original recipe: http://www.myrecipes.com/recipe/mile-high-coconut-cupcakes

Finished cupcakes!

our chicken eggs

these were the ones made a few weeks ago without the extra sugar in icing

batch 1 again - less sugar in icing

Ingredients:

3/4 cup light coconut milk
7 tablespoons flaked sweetened coconut, divided
1 vanilla bean, halved lengthwise (can just use vanilla extract instead)
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups sugar, divided
6 tablespoons unsalted butter, softened
2 tablespoons canola oil
3 large egg whites
1 teaspoon cream of tartar, divided
1/4 cup water
Dash of salt
3 large egg whites (at room temperature)
1/4 teaspoon vanilla extract

Directions:

1. Bring coconut milk, 1/4 cup coconut, and vanilla bean to a boil over medium-high heat. Remove from heat. Cover; let stand 20 minutes. Discard bean. If you don't have a vanilla bean, just use vanilla extract.

2. Preheat oven to 350°.

3. Place remaining 3 tablespoons coconut on a baking sheet. Bake at 350° for 5 minutes or until toasted, stirring after 4 minutes. Make sure to watch as it bakes, the coconut will start to get toasted very quickly.

4. Combine flour and next 3 ingredients (through 1/4 teaspoon salt); stir with a whisk. Place 3/4 cup sugar, butter, and oil in a large bowl. Beat with a mixer at medium speed until light and fluffy (about 3 minutes). Stir in cooled milk mixture. Add flour mixture; beat at low speed until combined.

5. Place 3 egg whites and 1/2 teaspoon cream of tartar in a large bowl. Using clean, dry beaters, beat at medium speed until foamy; beat at high speed until soft peaks form. Gently fold one-fourth of beaten egg whites into batter; gently fold in remaining beaten egg whites. Divide batter among 12 muffin cups lined with cupcake liners. Bake at 350° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans. Keep the oven on so you can cook the "frosting" as well.

6. Combine 1/2 cup sugar, 1/4 cup water, and dash of salt in a saucepan; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, to 230°. Place 3 egg whites and 1/2 teaspoon cream of tartar in a large bowl; beat with clean, dry beaters at medium speed until foamy. Slowly add in 1/2 cup of sugar. Beat at high speed until medium peaks form. With mixer at low speed, pour hot syrup in a thin stream down side of bowl. Gradually increase speed to high; beat 3 minutes or until thickened. Beat in extract.

7. Mound about 2 tablespoons icing onto each cupcake while they are still in the cupcake pan. Sprinkle with toasted coconut.

8. Put back in the oven at 350 F for 5 minutes. Take out and let cool a little, then transfer to wire rack. We found it easiest to take the cupcakes out using two forks. 

What we liked:

Very light and airy and fluffy. They look stunning and are not too hard to make. The coconut flavor is very different. 

What we didn't like:

Nick thinks they are too high, but Alona thinks that's part of the appeal. 

What Kaspian thought about it:

They are not chocolate... He said "I don't like cocopuff cupcakes, I only like chocolate"

Next time:

Keep the 1/2 cup extra sugar in the frosting!