Red Velvet Cupcakes

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I know I’m kind of a day late and a dollar short with these cupcakes, but it’s Valentine’s Day, and I wanted to share something sweet with you guys. What’s more classic for the special day than red velvet cake? Behold them, in all their color saturated glory. Andrew and I had a great time baking them yesterday afternoon. Hard to believe that next year I’ll be shipping cupcakes off to school with him for a Valentine party – yikes!

I’ve been using this recipe for several years now, and they always come out perfect every time. Some might think that 2 ounces of food coloring is excessive. And it is, kind of. But the full, rich color it gives these cupcakes can’t be had with any less. In the olden’ days, you would have to rely on a chemical reaction between the cocoa and vinegar to produce a mottled brownish-red color.  Now, I’m all for doing things the natural way as much as possible. Buuut, thank goodness for my industrial sized bottle of red food coloring (purchased at my local restaurant supply shop – much love to Sysco) to give the that punchy color I so adore. Share them with someone you love!

Red Velvet Cupcakes

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.

Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t over bake!

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. For garnish I like to process one cupcake in a food processor, and use the crumbs to sprinkle onto cupcakes.

Cream Cheese Frosting

8 ounces cream cheese
4 ounces butter
3 3/4 cups confectioner’s sugar, sifted
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Cream the butter, cheese and salt in a stand mixer until light and fluffy. Gradually add the sugar until incorporated, then add the vanilla.

Source: cupcakes from Pinch My Salt; frosting from Sprinkles

Tiramisu

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In my world, there’s not much that trumps tiramisu. I’m a self-proclaimed coffee nut to begin with, and have yet to meet a caffeine infused dessert that I’ve not loved.  But, I’m particularly fond of tiramisu because it’s so easy. A couple rounds of layering espresso soaked ladyfingers and sweetened marscarpone cheese, and you’re done. The hardest part is waiting a few hours to let the flavors mingle.

Don’t be thrown off by the addition of cognac. It’s optional, but it gives it a nice boozy hint that cuts some of the richness. If you’re staying in for Valentine’s Day this year, make this for your “special someone”. We usually avoid the crowds on the big night, opting to stay home instead with a heart-shaped meatloaf. Sounds strange, I know, but it’s something I’ve always looked forward to on Valentine’s Day since I was a little girl. I love that I’m able to pass on that silly family tradition to our boys. However, I think this adult dessert might be on the menu after the boys get tucked in. I hope everyone has a Happy Valentine’s Day!

Tiramisu

16 ounces (1 lb) marscarpone cheese
1/4 cup granulated sugar
2 tablespoons cognac or amaretto
1 cup heavy cream
24 ladyfingers
1 cup brewed espresso, at room temperature
1/2 cup chopped bittersweet chocolate

In a large bowl, whisk together the marscarpone, sugar, and cognac until smooth.

In a chilled bowl, with chilled beaters, whip the cream until soft peaks form. Fold the cream into the marscarpone mixture.

Lightly dip half of the ladyfingers in the espresso and arrange them in a single later in the bottom of an 8-inch square pan. Spread half the marscarpone mixture over the ladyfingers. Sprinkle with half the chocolate.

Dip the remaining ladyfingers in the espresso. Top with remaining marscarpone mixture, spreading it smooth. Sprinkle with the remaining chocolate. Cover with plastic wrap. Refrigerate for several hours, or overnight, before serving.

Source: The Sopranos Family Cookbook: As Compiled By Artie Bucco by Michele Scicolone

Ladyfingers

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While I truly treasure this wonderful place I call home, when it comes time to look for “specialty” ingredients I’m often left wanting. Such was the case the first time I set out to make tiramisu. I had a hard enough time finding marscarpone, but the ladyfingers (also known as “savoiardi”) were impossible to find around here. I made my own out of necessity, and haven’t looked back since. They’re so light and delicate, a perfect cross between a cake and a cookie.

Of course tiramisu is the first thing that comes to mind, but these delicate little beauties have so many applications. I especially like them topped with some fresh berries tossed in a bit of sugar or drizzled with honey. Don’t go to the Italian specialty section of your grocery store to buy these ever again. Save yourself a few bucks and make them at home!

Ladyfingers aka Savoiardi

Yield: 30 Ladyfingers

6 egg whites
2/3 cup granulated sugar + 2 tbsp.
5 egg yolks
1 cup minus 1 tbsp. all purpose flour
powdered sugar for dusting

Preheat oven to 450F. Line your baking sheets with parchment paper or silpat.

Whip egg whites while gradually sprinkling the 2/3 cup of sugar until stiff.

Meanwhile, whisk together the remaining 2 tbsp. of sugar and egg yolks until well mixed.

Fold 1/2 of the egg yolk mixture into the egg whites. Fold the rest in.

Sift the flour over the egg white mixture and fold until flour is well incorporated.

Using a 1/2″ round tip, pipe into ladyfinger shapes. About 1/2 – 3/4″ high and 1″ width for ladyfingers.

Dust ladyfingers with powdered sugar and let stand for 15 minutes. Dust one more time until sugar is absorbed.

Bake for 8-10 minutes or until lightly golden.

 

Source: Desserts by Pierre Herme by Dorie Greenspan via The Novice Chef

Beignets

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I don’t know about you guys, but I think fried dough is pretty fabulous. I’m not a huge fan of deep frying things, but every once in a while it’s a treat we like to indulge in. Oh sure, baked dough is great. I’m not knocking it. But, there is something to be said for a yeasted dough cooked in a big vat full of bubbling oil. Beignets are a great for an easy Sunday morning breakfast since most of the work is done the night before. You simply roll out and fry in the morning.

I’ve actually been making this recipe for years now. In fact, I think these beignets were my first attempt at using yeast in the kitchen. Ahh, the places you’ll go! The dough always comes together nicely, and is easy to work with. Make sure you don’t skimp on the powdered sugar on top. There’s not much sugar in the dough, so it’s important to really “lay it on thick” when serving. With a hot café au lait, and the morning paper – it’s the perfect way to start your Sunday morning.

Beignets

makes about 2 dozen squares

1 envelope active dry yeast
3/4 cup water (110 degrees F)
1/4 cup granulated sugar
1/2 tsp salt
1 beaten egg
1/2 cup evaporated milk
3 1/2 – 3 3/4 cups flour
1/8 cup shortening
Vegetable oil for frying
powdered sugar for topping

Combine the yeast, water, and sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes.

Add the salt, egg, and evaporated milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.

Turn the dough onto a floured surface to finish by hand. Knead the dough, adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise in the refrigerator overnight.

In the morning punch down the dough, and turn it onto a floured surface. Roll out into a rectangle that is about 1/2″ thick. With a very pizza cutter or a very sharp knife, working at a diagonal to the rectangle, cut into 2″ wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place.

When the beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar.

Source: New Orleans Cuisine