Red Velvet Smoothie

I saw a Pinterest photo about using beets to make a red velvet smoothie. Here is my recipe and it is definitely worth a try. I thought it was amazing!

day 249 (1 of 1)Red Velvet Smoothie

Ingredients

Directions:

  1. Put all ingredients except water and blend until smooth.
  2. If mixture is too thick add more water.

Enjoy!

 

 

 

Day 24-Red Velvet Whoopie Pies

Whoopie pies are really the child of cookies and cupcakes, they are a combination of the best parts of cookies and cupcakes!

I discovered this recipe for red velvet whoopie pies in 2010, and  made them for a White Elephant party. I had never made whoopie pies or had even tasted one at that point. Lets just say, I was impressed!

Whoopie pies (one of my friends calls them: cupcake tops!) are the greatest things ever, a mix between a cookie and cake with a soft, gooey, sweet filling, plus the name is just so fun to say!

Red Velvet Whoopie Pies, recipe courtsey of Mowielicious:

Ingredients:

  • 1/2 cup (4 oz) butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 egg
  • 1-1/4 cup plain flour
  • 1 tsp salt
  • 1½ tsp baking soda
  • 1 cup buttermilk
  • 2 Tablespoons cocoa powder
  • 1 tsp red food colour paste

1. Preheat oven to 350˚F. Line two baking trays with baking paper or silicone mats.

2. Whisk together the butter and sugar. In a separate bowl, mix together the flour, salt and baking soda. In another bowl, blend the red food colour paste with the cocoa powder

3. Whisk in the egg until completely incorporated, then add the flour mixture in three parts, alternating with the buttermilk. Mix in the red cocoa powder mixture.

4. Fill a piping bag and pipe 5cm rounds onto the lined baking trays.

5. Bake for 10-15 minutes, or until the cakes spring back when touched. Allow to cool before filling with cream cheese frosting.

Cream Cheese Frosting:

Ingredients:

  • 8 ounces cream cheese
  • 1 cup or 2 sticks unsalted butter
  • 1/2 teaspoon salt
  • 4 teaspoons pure vanilla extract
  • 1 Tablespoon orange zest
  • 1 Tablespoon orange juice
  • 4 cups confectioner’s sugar

Directions:

  1. Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
  2. Add salt, vanilla, orange zest and juice, blend to combine.
  3. Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.

Traditional Red Velvet, Creation #9

This Wednesday I will be back in Louisiana for the first time since November 2010 and I will be baking at sea level again (Yeah!). Every year for my mom and grandmother’s birthday, I make them red velvet cupcakes, and this year will be no different. My mother is an expert judge in red velvet cupcakes; therefore perfection is a must.

I have searched for the perfect red velvet cupcake, and it was a difficult task. While watching Cupcake War (I know I am obsessed), Florian Bellanger said a red velvet cupcake should be colored mostly from the cocoa powder, not just from food coloring. So, I found awesome cocoa powder, and pretty great recipe.

Recipe courtesy of the Food Network

Red Velvet Cupcakes:

Ingredients:

  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/3 cups vegetable oil
  • 3/4 cup buttermilk, room temperature
  • 2 tablespoons red food coloring
  • 1 tablespoon white distilled vinegar
  • 1/2 tablespoon vanilla extract

Directions:

  1. Pre-heat the oven to 350 degrees F. Line muffin pans with line regular-size cupcake  pans with 24 regular cupcake liners.
  2. In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In another mixing bowl, stir together the eggs and oil.
  4. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk.
  5. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to make a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough.
  6. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.

Cream Cheese Frosting:

Ingredients:

  • 8 ounces cream cheese
  • 1 cup or 2 sticks unsalted butter
  • 1/2 teaspoon salt
  • 4 teaspoons pure vanilla extract
  • 1 Tablespoon orange zest
  • 1 Tablespoon orange juice
  • 4 cups confectioner’s sugar

Directions:

  1. Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
  2. Add salt, vanilla, orange zest and juice, blend to combine.
  3. Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.

Assembly of Cupcakes:

  1. With desired pastry tip, fill pastry bag, save one cupcake without frosting.
  2. Pipe on cupcakes.
  3. Crumble saved cupcake and sprinkle over cupcakes. Enjoy!

Blackberry and Pink Velvet Cupcakes, Creation #5

I have always loved red velvet cupcake, and while I was watching Cupcake Wars, someone made Blue Velvet, and I think that is awesome! I did not make blue velvet this time, I did make pink velvet, it was a color scheme thing! The red velvet cake recipe is not one I would use for a traditional red velvet cake, but all the components of this cupcake work really well together.

Any Color Velvet Cupcakes:

Ingredients:

  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 tablespoons Dutch-processed cocoa powder
  • 1 tablespoon of pink food color or few drops of red food color

Directions:

  1. Pre-heat the oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
  2. Place the oil, buttermilk, eggs, vinegar, vanilla, and sugar in the bowl of an electric stand mixer and beat with the paddle attachment until thoroughly mixed.
  3. Sift the flour, baking soda, salt, and cocoa powder together and slowly add to the mixer on low speed. Scrape down the bowl thoroughly, as needed.
  4. Add the food coloring in a steady stream until desired shade is achieved; it should appear light pink. Beat for another 3 minutes. Scrape the bowl one last time and mix for 30 seconds by hand.
  5. With ice cream scooper, fill the cupcake liners two-thirds full with batter and bake until they form a semi-hard crust on top, about 25 minutes. Immediately remove the cupcakes from their pan and place on a cooling rack.

Blackberry Curd:

Ingredients:

  • 2 quarts fresh blackberries
  • 1/2 cup water
  • 4 tablespoons all-purpose flour
  • 1 cup sugar
  • 3 eggs
  • 2 egg yolks
  • 4 tablespoons unsalted butter

Directions:

  1. Bring the blackberries and water to a boil in a medium-size saucepan. Turn down the heat to low and simmer until the blackberries are soft and separate easily, about 5 minutes.
  2. Transfer the mixture to a sieve and pass through using a spoon to help mash the blackberries. Discard the pulp and reserve the juice.
  3. Place the flour and sugar in a clean saucepan and slowly pour in the blackberry juice, reserving 2 tablespoons. Whisk constantly. When thoroughly combined, add the whole eggs and egg yolks, whisking and cooking until the mixture thickens.
  4. When the curd has formed, after about 7 minutes, remove from the heat and stir in the butter. Cover tightly and place in the refrigerator until fully chilled.

Blackberry Citrus Cream Cheese Frosting:

  • 1 pound cream cheese
  • 6 tablespoons unsalted butter
  • 2 tablespoons reserved blackberry juice, from curd filling
  • 1 lemon, zested and juiced
  • 1/2 orange, zested and juiced
  • 5 cups confectioners’ sugar, sifted
  • 24 whole fresh blackberries, for garnish

Directions:

  1. Beat the cream cheese and butter together in the bowl of an electric stand mixer until pale and creamy (about 3 minutes).
  2. Add the blackberry juice, orange and lemon juice and lemon and orange zests, continue to beat until the color is even.
  3. Reduce the speed to low and slowly begin adding the confectioners’ sugar. Keep adding until the frosting has a medium-stiff consistency.
  4. Beat on high speed for a further 2 minutes, scraping down the bowl as needed.

Assemble the cupcakes:

  1. Remove the center of each cupcake using anything with a 1 inch diameter, I use a thermometer cover, thrifty I know, but you can use an apple corer.
  2. Fill the center with the blackberry curd until it is level with the top of the cake.
  3. Pipe the frosting on top using a desired pastry tip.
  4. Garnish with a whole fresh blackberry, if desired.

Enjoy!