Red Velvet Cupcakes

My oldest grandson Dylan loves my red velvet cupcakes and cakes. He says my recipe is the best. I use good chocolate in my recipe and I don’t overdo the food coloring. I find that food coloring has an aftertaste and too much can ruin the flavor of whatever you use it in. Those are my tips for a good red velvet cake, good chocolate, not too much food coloring and coffee. Coffee is a must, it brings out the chocolate flavor in these red velvet cupcakes.

My birthday boy with his favorite, my red velvet cupcakes.
Batter with just the liquid ingredients

Ingredients:

1 cup of flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon of unsweetened cocoa powder, I use Ghirardelli’s

1 cup of granulated sugar

1 stick of butter, melted

1 egg

1/2 cup of real buttermilk

1 1/2 teaspoon of pure vanilla extract*

1/2 – 1 ounce red food coloring

1/2 teaspoon of white distilled vinegar

1/4 cup of hot coffee

Batter after dry ingredients were added. You can see how the chocolate change the vivid red color to a brown-red color

Preheat oven to 325 degrees. Line cupcake pan with liners.

In a medium sized bowl, whisk flour, baking powder, baking soda, salt and cocoa. Set aside.

In your mixing bowl, mix together sugar and melted butter until incorporated. Add egg, buttermilk, vanilla and red food coloring, mix well. Stir in coffee and vinegar.

Slowly add dry ingredients to the liquid batter. Blend until combined. This batter is thin but it makes the best moist cupcakes in the world. Only fill liners to the half way mark. This recipe makes a bakers dozen (13). My recipe can be easily doubled to make 24 – 26 cupcakes. Bake for 15-17 minutes until a cake tester comes out clean. Do not over bake. These are super moist and delicious. Enjoy!

Red Velvet are the perfect cupcakes for Christmas.

Cream Cheese Frosting:

1 stick of room temperature butter

1 8 ounce block of cream cheese

1 1/2 teaspoons pure vanilla extract*

1 pinch of salt

4 cups of powdered sugar

Blend butter and cream cheese together. Add vanilla extract. Slowly incorporate the powdered sugar. I used a 1M tip to decorate my cupcakes.

*I use Mexican vanilla, use good vanilla in everything you bake. It’s makes a big difference on the superior flavor. During the holiday season, sometimes you can find Mexican vanilla at Walmart and it can be ordered from Amazon.

Mamie & Mom’s Fudge

I grew up eating this delicious fudge thinking it was my Mom’s recipe. It was but she clipped the recipe from The Los Angeles Times newspaper when Mamie Eisenhower was First Lady in the 1950’s. This recipe was also known as Million Dollar Fudge. It really tastes like a million dollars. It’s the creamiest dreamiest fudge recipe you have ever tasted. Easy to make, no candy thermometer needed. You will fall in love with this delicious fudge. My kids and family love this recipe.

Ingredients:

12 ounces semisweet chocolate chips

12 ounces German’s sweet chocolate, broken into small pieces, that’s 3 boxes of Bakers German Sweet Chocolate

16 ounces marshmallow cream (that’s one large jar and 2 ounces of the smaller jar)

4 1/2 cups sugar

pinch of salt

2 tablespoons butter

1 1/2 cups (12 ounces) canned evaporated milk

2 cups coarsely chopped nuts, optional

In a large bowl, add chocolate chips, 12 ounces of Bakers German Sweet Chocolate, marshmallow cream (fluff) and nuts. Set aside.

Butter the inside of a 13 x 9″ pan.

In a heavy pan, pour in sugar, salt, add butter and evaporated milk. Over medium heat, bring to a boil. Once the sugar mixture is a hard boil, continue to boil for 6 minutes, stirring continuously. Remove from heat and pour syrup over chocolate and marshmallow mixture. Stir until thoroughly combined. Pour into buttered 13 x 9″ pan. Cool until room temperature. Cut into small squares and store in an airtight container. This fudge is great room temperature or stored in the refrigerator. I have made this recipe every year since 1978. Enjoy!

Peppermint Pound Cake

I have lost count how many Peppermint Pound Cakes I have baked in over 30 years. I have lost count. This cake is moist, and light on the peppermint flavor. It’s not overpowering at all. I have made these and given them to family and friends as gifts and now they expect them. I hope you enjoy this cake as much friends, family and I do. Happy Baking!

Ingredients:

1 box yellow cake mix, Duncan Hines preferred

1 small box of vanilla instant pudding

1 cup water

1/3 cup oil, I used vegetable

4 eggs

1 teaspoon peppermint extract, not mint, there is a difference

One recipe makes 2 large loaf pans.

Preheat oven to 350 degrees. Grease and flour your bundt pan or loaf pans*. I used Bakers Joy.

Whisk cake and pudding mixes. Add water and oil and combine. Put the eggs in one at a time and mix well. Add peppermint extract. Pour into prepared pan(s). If you are baking in a bundt pan, bake 45-55 minutes or until toothpick comes out clean. Loaf pans will bake quicker and the mini loaf pans will bake in 20 minutes or so. Cool bundt pan about 20 minutes and remove to finish cooling. Do not glaze until cake is completely cooled.

**Peppermint Glaze:

1 cup powdered sugar

2-3 Tablespoons milk

1/2 teaspoon peppermint extract

Peppermint Candy Canes, I like the green and red stripe, crushed

Mix together and pour over poundcake(s). Add crushed candy canes.

*This is a wonderful poundcake that makes excellent gifts. You can usually 6-8 mini loaf pans or 2 good size loaf pans. After glaze is set, wrap in plastic wrap and deliver to your friends and family

**Additional glaze may be needed for individual pound cakes.