Red Velvet cake and cupcakes seems to have developed quite a following in the last few years.  I had never heard of them until and friend asked me to make them for his birthday several years ago.  It was before the ease of surfing the web for recipes so I [...]]]>

Red Velvet cuppers preparing for transit!

Red Velvet cake and cupcakes seems to have developed quite a following in the last few years.  I had never heard of them until and friend asked me to make them for his birthday several years ago.  It was before the ease of surfing the web for recipes so I was unable to make them.  A few years later, I began to see Red Velvet cake at some of the local bakeries.  At the time I hadn’t seen anyone make them as cupcakes so of course I had to.  I can’t say that I started the cupcake revolution in NYC but it was soon after that all the cupcake bakeries started cropping up around the city…. another idea snatched up by the movers and shakers!

There are many recipes, almost all basically the same using buttermilk and vinegar.  This particular recipe uses sour cream.  There’s a war between those that believe they should be frosted with a cream cheese frosting.  I find that over-powers the delicate flavor of the cake.  An Old Fashioned buttercream is far more subtle and I believe, more traditional.  The following recipe was adapted from The Sweeter Side of Amy’s Bread by Amy Scherber and Toy Kim Dupree.  They suggest a Swiss Meringue Buttercream, which I think works as well as the Old Fashioned.

Please note – the food coloring I used is a concentrated gel.  Be careful how much you use.  Many recipes call for more food coloring but don’t note whether it’s a gel or the more liquid version (which requires more).  The first time I ever made Red Velvet cupcakes, I used far more food coloring than was needed because I didn’t realize there was a difference with the gel coloring.  This resulted in the food coloring “leaking” from the cupcake all over everything it came in contact with.  My youngest nicknamed them “red runners” as they caused…. well… let’s just say the deep red color came out just as deep red as going in….

Red Velvet Cupcakes

(adapted from The Sweeter Side of Amy’s bread)

Makes about 38 – 42 minis or 14-15 regular size

Ingredients

¼ cup sour cream (full fat)

1 tablespoon Valrhona cocoa powder

½ teaspoon baking soda

1 ½ teaspoons red food coloring  (I used Super Red gel from NY Cake & Baking Co)

½ cup boiling water

1½ cups cake flour (not self-rising)

¼ teaspoon kosher salt

¾ teaspoons baking powder

2 large eggs (room temp)

¾ teaspoon vanilla extract

6 tablespoons unsalted butter, slightly softened

1¼ cups evaporated cane sugar

Preheat oven to 350 degrees.  Line muffin tins with cupcake liners.

In a medium bowl, sift together cake flour, baking powder and kosher salt and whisk to combine.  In a small bowl, whisk eggs and vanilla.  In another bowl, whisk together sour cream, cocoa powder, baking soda and food coloring.  Slowly add boiling water, whisking to combine completely.

In a large bowl, cream butter for about two minutes then slowly add sugar.  When combined, increase speed and mix until lightly fluffy (about two minutes with a stand mixer, 4-5 minutes with hand mixer).  Gradually add egg mixture, scraping down bowl as needed until completely combined.

On a medium low speed, alternate adding flour and liquid mixture until completely, then increase speed to mix until smooth and no lumps appear.  Batter will be very thin.

Fill cupcake liners ¾ full.  Place on center rack in oven.  For regular size cupcakes, bake 22 – 24 minutes.

For mini cupcakes, bake 15 – 18 minutes.  Tops will have slight spring to touch and toothpick will come out clean.  Cool completely on wire rack before frosting.

Old Fashioned Frosting:

2 tablespoons flour

1 cup milk

1 cup unsalted butter

1 cup confectioners’ sugar

1 teaspoon vanilla extract

Whisk flour and milk together over medium heat until thickened. Place in a heat-proof container and cover custard with plastic wrap: pressing plastic down on top of custard.  This will prevent skin from forming.  Let cool.

In a bowl, cream together the butter, sugar and vanilla until light and fluffy (medium high speed). Beat in the flour mixture a spoonful at a time until buttercream is light and fluffy.

To decorate the cupcakes, I find using a pastry bag and tip much easier (faster) and more uniform.  For the above, I used the Wilton 1M swirl.

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It’s strawberry season… so I’ve been told.  I forget every year until I start seeing strawberries everywhere and I’m drawn to them by their hypnotic aroma.  Yes… the aroma tends to put me in another realm and I forget where I am.

Since I’ve been in a cupcake haze the last few weeks and exploring [...]]]>

Strawberry Short-Cupcake

It’s strawberry season… so I’ve been told.  I forget every year until I start seeing strawberries everywhere and I’m drawn to them by their hypnotic aroma.  Yes… the aroma tends to put me in another realm and I forget where I am.

Since I’ve been in a cupcake haze the last few weeks and exploring different types of filled ones, it’s only natural I would focus on what’s in season… but what kind of filling?  I thought about making a strawberry-rhubarb but couldn’t find any rhubarb…. so good ol’ strawberry it is!!

I researched different white cakes and found they all looked pretty similar.  I compared a recipe by Martha Stewart and another site… I can’t for the life of me remember where where the “Classic White Cake” recipe came from because they all are alike, with variations on the amount of sugar…

I wanted to make mini cupcakes… the recipe I found made three 9″ layers, so I roughly adjusted it down to 25%… but the measurements are exact.  For the filling, I decided to make up my own recipe.  I chose a vanilla meringue buttercream as it is much lighter than a traditional buttercream and adapted it from an online recipe credited to Martha Stewart.

Mini Strawberry Short-Cupcakes (makes 24 minis)

Ingredients

4 Tablespoons unsalted butter, room temperature.

1 cup plus 2 tablespoons cake flour

3 oz whole milk

2 large egg whites, lightly beaten

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup evaporated cane sugar

Preheat oven to 350 degrees and line cupcake pan with liners.

Whisk together egg whites, milk, vanilla and almond extracts in a small bowl and in another bowl, sift together flour, baking powder and salt and set aside.

In a medium bowl, beat butter until  for about 1 minute, then slowly add sugar while continuing to mix until incorporated.  Continue beating until light and fluffy – about 2 minutes with a stand mixer and several minutes with a hand mixer.  With the use of a hand mixer… it was not getting “light and fluffy” so I added a about a 1/4 of the egg-milk mixture (this seemed to work).  Scrape down bowl.

Alternate flour mixture and egg-milk mixture until fully incorporated, scraping down bowl as needed.  Batter will be very thick.

Scoop batter into cupcake liners, about 3/4 full.  Place in center of oven, middle rack.  Bake 12 – 13 minutes.  Test with cake tester until it comes out clean and tops will be springy.  Cool on wire rack.

Strawberry Filling (makes 1 cup – enough for 24 mini cupcakes)

8 oz strawberries, washed and hulled

¼ cup evaporated cane sugar

juice from ¼ lemon

½ teaspoon vanilla extract

2 Tablespoons cold water

1 rounded teaspoon of cornstarch

1 tablespoon unsalted butter

Chop and mash strawberries into large chunks in a medium bowl.  Mix in lemon juice, sugar and vanilla.

Place strawberry mixture in medium saucepan and heat over medium high heat.  Stir in cornstarch/water thoroughly and bring to a low boil, then reduce heat to maintain.

Stir occasionally.  At this point, the mixture will have a milky quality.  When sauce begins to thicken and become clear, keep on low boil for additional minute.

Remove from heat and stir in butter until fully incorporated.

Set aside and allow to cool completely before using.  Store in sealed container in fridge until ready to use.

Vanilla Meringue Buttercream

3 large egg whites

3/4 cup plus 1 tablespoon evaporated cane sugar

2 sticks room temperature unsalted butter, cut into pieces

1 teaspoon vanilla extract

In a medium heat proof bowl, whisk together egg whites and sugar and place over pan filled with water (making sure bowl does not touch the water).  While continuing to whisk, heat egg mixture over simmering water until sugar is completely dissolved.  I did not have a candy thermometer but mixture was warm to touch and no grittiness felt between finger when finger were dipped in mixture.  Remove from heat.

Beat egg mixture on high speed until it holds a stiff peak.  With my hand mixer, it never really formed a stiff peak – more like a pliable hill.  After 20 minutes and holding the mixer, I moved on to the next step.

On a medium speed, begin adding butter a little at a time, fully incorporating before adding more butter.  Frosting began to come together almost immediately.  When all the butter has been added, beat in vanilla and continue beating until smooth, light and fluffy.  Use immediately or store in airtight container in fridge.  Will keep about 3 days.

filling the cupcake

ready to frost

To assemble cupcakes

Using a small knife, carefully cut a hole in the top of each cupcake, removing tops and set aside.  Take the handle part of the spoon, gently scoop out some of the cake to accomodate the filling.  Fill each cupcake with filling, using a spoon and replace tops.  Frost with buttercream or pipe it with a large size tip.  Eat or refrigerate until ready to serve.

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I’m not a vegan, although I did omit all animal products for a couple years.   My intro into vegan baking started when I was a cupcake tester for Vegan Cupcakes Take Over the World.  Isa Chandra Moskowitz and Terry Romero opened my eyes to vegan baking, showing that you don’t needs special [...]]]>

Vegan Key Lime Cupcakes

I’m not a vegan, although I did omit all animal products for a couple years.   My intro into vegan baking started when I was a cupcake tester for Vegan Cupcakes Take Over the World.  Isa Chandra Moskowitz and Terry Romero opened my eyes to vegan baking, showing that you don’t needs special ingredients to make a fabulous cupcake.  I almost prefer vegan baking to traditional -  it’s quicker from bowl to pan to mouth.  Almost every recipe can be made with a whisk – don’t have to deal with an electric mixer (except frosting).  Most of the ingredients I always have on hand… no emergency trip to the store for milk, butter or eggs.

So I’ve been thinking about limes/key limes the last few weeks.  I’ve always loved key lime pie and have been  throwing around ideas for cupcakes.  Key limes aren’t in season but you can easily use the regular limes or (heaven forbid) the juice in a bottle.  I picked up a bottle of Nellie and Joe’s Famous Key West Lime Juice and set out to make my cuppers.

The following recipe is adapted from the Golden Vanilla Cupcake recipe in Vegan Cupcakes Take Over the World as well as their Lime Buttercream Frosting.  The lime curd filling is from Bryanna’s Vegan Feast Kitchen

Key Lime Cupcakes (makes 12)

Ingredients

1 oz key lime juice (2Tab) or the juice of one regular lime

zest from 1 lime

7/8 cup of soy milk

1 ¼ cups all-purpose flour

2 Tablespoons cornstarch

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1/3 cup canola oil

¾ cup evaporated cane sugar

1 teaspoon vanilla extract

Pre-heat oven to 350 degrees and line a muffin tin with cupcake liners.

With a microplane, zest one lime and set aside.  Juice lime and place in a 1 cup measuring cup.  You should have approx 1 oz.  Fill cup to 1 cup mark with full fat soy milk.  Stir to blend and set aside for several minutes (it will thicken).  Mix in lime zest

In a separate bowl, sift together flour, baking powder, baking soda and cornstarch, then whisk in kosher salt (kosher salt won’t go through sifter)… I use a mesh strainer rather than an old fashion sifter…

In a large bowl, whisk lime/soy milk with sugar, canola oil and vanilla.  Slowly mix in flour mixture a little at a time until no lumps appear.  Do not over-mix.

Using a scoop, fill cupcake liners ¾ full.  Place on center rack in oven for 20 minutes.  Cupcakes will have a nice golden edge.

Cool completely on a wire rack.

BRYANNA’S VEGAN LIME CURD (veganfeastkitchen.blogspot.com)
Servings: 12
Yield: 2 cups

This makes a lovely cake filling-quite tangy, so it contrasts with the icing. It’s important to use freshly-squeezed lime juice in this recipe. Refrigerate the leftovers to spread on toast or scones, or to fill tarts.

1 cup fresh lime juice (or 8 regular limes)
1/2 cup water
1 1/2 cups granulated organic unbleached sugar (evaporated cane sugar)
4 tablespoons cornstarch
1/8 tsp salt (I used kosher salt)
grated zest of 2 small organic limes,
6 Tbs full fat soymilk
2 Tbs Earth Balance (regular)

Whisk together the juice, water, sugar, cornstarch and salt. Pour into a heavy saucepan with the zest. Whisk over medium heat, stirring constantly, until it comes to a full boil. Boil 1 minute, not stirring. (OR microwave in a Pyrex bowl 2 minutes and whisk, then 2 minutes more.) It should be thickened and turning clear. Remove from heat. Add soymilk or alternate and Earth Balance. Blend well with the whisk. Cool the curd, then refrigerate in a covered container. It thickens as it cools.

Lime Buttercream Frosting (Vegan Cupcakes Take Over the World)

1/2 cup non-hydrogenated shortening

1/2 cup non-hydrogenated margarine (I use Earth Balance)

3 1/2 cups confectioner’s sugar

1 teaspoon vanilla extract

1/4 cup lime juice

1 teaspoon finely grated lime zest

Beat shortening and margarine together until well combined and is light and fluffy.  Add the sugar and beat for 3 minutes.  Add vanilla and lime juice, beat for additional 5 – 7 minutes, until fluffy.  Add zest and mix.  Chill until ready to use.

top replaced

scooped out cupcake

filled cupcake

To assemble cupcakes, use a small sharp knife to cut a circular hole on top of each cupcake (saving the top) and scoop out a little of the cake with a spoon.  With a teaspoon, spoon a little lime curd into each cupcake on place top back on.  Frost with buttercream and refrigerate until ready to serve.  Remove from fridge about 15 – 30 minutes before serving… unless it’s hot and humid.

inside of vegan key lime cupcake

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I have been obsessed with pan-fried noodles lately.  Years ago I used to love to order Chinese take-out when I first moved to New York – I couldn’t get over the fact that you could order just about any type of cuisine and have it delivered to your door.  The only thing [...]]]>

Chicken with Pan-Fried Noodles

I have been obsessed with pan-fried noodles lately.  Years ago I used to love to order Chinese take-out when I first moved to New York – I couldn’t get over the fact that you could order just about any type of cuisine and have it delivered to your door.  The only thing I ever ordered for delivery when I lived in St. Louis was pizza…

Over the years my fondness for Chinese food vanished… mostly because there were Chinese take-out places on every block and the quality had gone down immensely.  There would be more oil in the container than food… okay, I exaggerate a bit but the food delivered was always very oily and everything tasted the same.

Last year I was taken to a Chinese restaurant (under protest) in Brooklyn called Pacificana.  I hesitated to order anything and was very suspicious for what would hit the table.  My hosts order food family style… I’m sure I would be able to pick out something.  I was not prepared for what was to come…

The food was amazing!  Not oily and not greasy and NOT swimming in sauce!  The veggies were cooked just right and every dish had it’s own unique flavor.  My love for Chinese food had been awakened and my favorite dish became Beef served over Pan-Fried Noodles.  The noodles always came out crunchy despite the beef, veggies and sauce over them.  I dreamed about pan-fried noodles and looked forward to each visit.

I started thinking – I have got to learn how to make these for myself when the craving gets bad.  Stir frying has never been my forte and I don’t have a wok but I was determined to make them.  I searched the internet on pan frying techniques and found there wasn’t anything but heating up oil in a pan and frying cooked noodles… Okay, I’m game.  I looked at several recipes for stir fried veggies, found what was common among them, came up with my own recipe and decided to add chicken.  I couldn’t find Chinese broccoli so I picked up broccolini instead.

This was so good I had to go back for seconds…

*for the chicken broth, I used a powdered style mixed with water

Chicken with Pan-Fried Noodles

(serves 4 – 6)

1 12oz package of Chinese Noodles

1 lb boneless chicken breast, sliced into thin, bite size pieces

1 medium head of bok choy, washed and cut into bite size pieces (or 4-5 leaves from a large)

1 medium onion, sliced in half, top to bottom, then in ½” wedges

2-3 scallions, cut into 2 “ pieces, green tops included

4oz string beans, washed, stem removed (about a large handful)

3oz snow peas washed, stem and string removed (large handful)

1 large carrot, peeled and sliced on the diagonal

2” of ginger root, peeled and cut into matchstick pieces

4 – 6 mushrooms sliced

peanut oil

water as needed

Sauce

1 cup chicken broth (or veggie broth)

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon cornstarch

Prepare Chinese noodles as directed.  Drain and rinse noodles in cold water.  Drizzle a little peanut oil into noodles to keep from sticking and set aside.

In a wok or large skillet, heat 1 tablespoon of peanut oil over medium high heat.  Add chicken to pan and stir frequently until cooked (about 3 minutes).  Remove and set aside.

Add another splash of peanut oil to pan and stir fry onions, scallions and ginger until onions begin to wilt.  Add water as necessary to keep from sticking.  Remove from pan.

To the pan, add bok choy, string beans and carrot, stirring frequently, adding water to keep from drying out.  When bok choy begins to soften, add mushrooms and snow peas.  Continue stirring and remove from pan when bok choy is soft but still crunchy (another 2-3 minutes).  Remove from pan.

In a small bowl, combine chicken broth, soy and oyster sauce and whisk in cornstarch.  With heat still on, add to pan stirring frequently and bring to boil.  When sauce thickens, add veggies and chicken to pan and mix together.  Turn off heat.

Pan-Fried Noodles

Pan-Fried Noodles

In a cast iron skillet, heat a tablespoon of peanut oil over medium high heat.  When oil begins to dance, add 4 scoops of noodles into pan.  Fry noodles until they begin to brown to a golden color (may take 3-5 minutes).   Turn over noodle cakes and brown other side.  Brown remainder of noodles into cakes.  One 12oz package should make 8-9 noodles cakes.  You may need to drizzle in additional oil as needed.

Remove noodle cakes to plate and serve it with the chicken stir fry.

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This is so simple.  You can serve it with roasted potatoes or mashed.  [...]]]> I think the only time I eat lamb is at Easter.  It’s not that I don’t think of it – I associate it with Easter as it’s pretty much the only time my mother made it.  Occasionally though, she would make a lamb stew…

This is so simple.  You can serve it with roasted potatoes or mashed.  I like a green veggie and chose asparagus, simply because it looked good in the grocery store.  I made gravy from the drippings, flour, a splash of red wine, some water and seasoned with salt and pepper.  It would have been better had I used stock but… you make du with whatcha got!

Herb Roasted Lamb

3 – 4 lb boneless, shoulder lamb roasted

Herb Roasted Lamb

2 tablespoons unsalted butter

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh oregano leaves

2 teaspoons fresh thyme leaves

6 -7 cloves garlic

1 teaspoon kosher salt

Fresh ground pepper to taste

In a small food processor, combine butter, garlic, herbs, salt and pepper.  Rub herbed butter over roast and wrap in plastic.  Refrigerate for a couple of hours.  Take meat out of fridge about 30 – 60 minutes before roasting.

Preheat oven to 450 degrees F.

Place roast in roasting pan on lower rack on oven for 30 minutes.  Reduce temperature to 325 and continuing roasting until desired doneness.

For boneless shoulder roast:

Medium rare – approx 30 – 35 minutes per pound (internal temp 140 degrees)

Medium – approx 35 – 40 minutes per pound (internal temp 155 degrees)

** for this particular roast, it took just under 90 minutes at 2.85  lbs.  I meant to pull it out of the oven at 140 degrees but my quick read thermometer decided to “die” just as I was taking a reading.  I sent my “man” out to get another one… he came back with a regular meat thermometer (love him – it’s the thought that counts).  The roast came out at 145 degrees and after resting went up to 150.  It still came out medium instead of medium rare.**

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If you try it, let me know what you think!!

Crispy Spicy Kale [...]]]> This is a recipe by Jack Ricci.  I thought it was too good not to share.  I haven’t had a chance to try it yet – gotta dig out the dehydrator… not to mention find a place to put it when using…. I’m NOT kidding!!

If you try it, let me know what you think!!

Crispy Spicy Kale Chips (by Jack Ricci)

1.5 Tbsp untoasted sesame oil                                            
1 tsp toasted sesame oil
1-2 Tbsp Tamari
2 Tbsp Agave nectar or Honey (watch your sources of Agave)
1/8 tsp cayenne (or less depending on spicy taste)*
1 clove garlic
1 tsp apple cider vinegar
1 large head curly kale (lacinto) or 2 heads dinosaur kale

-Mix all ingredients except kale
-Remove stems from kale
-Toss and coat leaves in bowl of sauce, well coated
-Place on dehydrator shelves (teflex) for two hours on Low-Medium level (until juices thicken on leaves, then put them directly on the dehydrator trays on Low setting for up to 8 hours… -Test every hour until they are crispy or desired texture.
-Let cool, store in glass containers. Enjoy.

*adjust the cayenne according to taste

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