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Snickers Cupcakes

Easily one of the best cupcake recipes I've come across, these chocolate cupcakes have middles that are filled with bits of snickers covered in homemade caramel sauce. What, did your teeth just tell you to stay away from these? You may want to make a dentist appointment after eating them, but they're amazing and will charm the pants off of your everyone at your party when you bring them out!

Chocolate Dump Cake

It may not have the prettiest title, but this chocolate cake is so easy that you'll actually volunteer to bring it to family functions. No kidding! With a shockingly low amount of ingredients, this chocolate cake spans seasons. Need a quick dessert for dinner? Dump cake. Need to bring a cake into work when you don't care enough to bake something for people you don't even like? Dump cake.

Red Velvet Cupcakes + Cream Cheese Icing

You only turn 26 once, and when you do you should celebrate with Red Velvet! These cupcakes come with a long line of recommendations and will not disappoint. Scouts honor.

Monday, March 26, 2012

Birthday Red Velvet Cupcakes

We're backkkkkkk [bitches!]. I'm not sure if it's appropriate to use bitches like that because this blog is rated G for content, but it felt right. Just really right.
So after a prolonged hiatus due to the stressors of grad school, particularly the audacity of one professor who assigned us a 10 page paper for finals week, I'm back with a vengenace [insert karate kick sound here].  I've been holed up in an office for the past two weeks creating lesson plans for invisible students and writing papers and as soon as I was free I went straight to the grocery store to stock up on red velvet cupcake ingredients. For those of you who had these red velvet guys back in November, this is that recipe. Not only is it a great comeback gig, but Saturday was my birthday so I went all out here.
Red velvet cupcakes are fun to make for two important reasons. 1. There's so much red dye involved that you feel like you're recreating a crime scene from Dexter. It's fun to walk around the kitchen and say things like "yeah, the perp came at it from this direction". The second reason is that when you accidentally combine baking powder with white vinegar you get an awesome explosion! Who doesn't love that.

Before we get to the recipe there is other news I want to share with you. YIBT is moving to a bigger and brighter kitchen. An hour north of Philly in the quiet town of Emmaus awaits a beauitful HUGE kitchen with granite countertops and enough space to do anything I've ever wanted. Check it out, it's beautiful:

Like many of you might assume, when we looked at the place I took pictures of the important parts of the house. That means I walked away with a picture of the kitchen and quick snapshot of the outside of the house. That's it. It's called priorities.
So the recipe, super easy. Here she is:

Red Velvet Cupcakes + Cream Cheese Frosting

2 1/2 cups cake flour, sifted
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temp
1/2 teaspoon red gel paste food color **
1 teaspoon pure vanilla extract
1 cup of milk (or buttermilk if you have it)
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

1. Preheat oven to 350 degrees and line muffin tin with paper liners. Whisk together the flour, cocoa and salt.

2. With an electric mixer on medium speed, whisk sugar and oil together until combined. Add eggs one at a time beating until each is incorporated, scraping down the sides of the bowl. Mix in food coloring and vanilla.

3. Reduce speed to low and add flour mixture in three batches, alternating with the milk. Stir together the baking soda and vinegar in a small bowl and add the mixture to the batter mixing on medium speed for 10 seconds.

4. Divide batter among cups, filling three quarters full. Bake, rotating tins halfway through until the tester comes out clean, about 20 minutes in total. (10 mins in one direction, 10 mins in the other). Transfer to wire racks to cool completely before removing cupcakes. 

Cream Cheese Frosting
8 ounces (2 sticks) unsalted butter, room temp
12 ounces cream cheese, room temp
1 pound (4 cups) powdered sugar, sifted
3/4 teaspoon pure vanilla extract

1. Beat butter and cream cheese on medium-high speed until fluffy, 2-3 minutes. Reduce speed to low. Add sugar one cup at a time and then vanilla. Mix until smooth.

 Pretty easy right? As far as red velvet is concerned, these are excellent. No exaggeration.

 **If you can't find gel paste food coloring you can use almost a full bottle of red coloring. I can't remember the exact amount of drops, but it's a lot and you'll know it's dark enough when it gets past that red/pink mauve color. My Grandma says you can also use beet juice to get the color dark enough, but I'm not a fan of beets so I'm not ready to take that chance. She's not crazy, she heard it on Sesame Street.

Source: Martha Stewart
URL: http://www.marthastewart.com/317517/red-velvet-cupcakes


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