Red Velvet Cupcakes with Cream Cheese Frosting

Moist, delicious, wow-factor cupcakes. Try them for your next special occasion, and you will see.

Red Velvet Cupcakes with Cream Cheese Frosting
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Prep Time: 30 minutes

Cook Time: 15 minutes

1 hour

approximately 24 cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting

Decadent, classy and tasty! Perfect for a birthday celebration, or just because. If you want an intense chocolate flavor, add a little more cocoa powder. But this recipe is the perfect blend.

Ingredients

    Cupcake batter
  • 1 1/2 cups of sugar
  • 1/2 cup (1 stick) butter, room temperature
  • 2 eggs, room temperature
  • 2 1/3 cups flour
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 1/2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • The Frosting
  • 1/2 cup butter (1 stick), room temperature
  • 8 oz cream cheese (1 package), room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees. Line cupcake tin with cupcake papers.
  2. The cupcakes
  3. In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Set aside.
  4. In a small bowl, combine the buttermilk, vinegar, vanilla extract and food coloring. Set aside.
  5. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
  6. Add eggs, one at a time, and beat until fully incorporated.
  7. Add about 1/4 of the dry ingredients and the wet ingredients, and blend to combine. Continue adding each and mixing until done.
  8. Scoop into batter into cupcake papers, about 3/4 full.
  9. Bake for about 15 minutes, until a toothpick comes out clean.
  10. Remove from over and cool for a couple minutes, then transfer cupcakes to a cooling rack, and let cool completely.
  11. Meanwhile, make the cream cheese frosting.
  12. Frosting
  13. In a medium bowl, using your electric mixer, combine the cream cheese, butter and vanilla extract.
  14. Add the powdered sugar, and mix thoroughly.
  15. Frost cool cupcakes, and serve!
  16. If not serving right away, refrigerate until ready to serve, and keep leftovers in frig in order to keep frosting fresh.
  17. NOTE: depending on how much frosting you like, you may need to make more. But this made and covered 20 cupcakes.
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http://www.keepitinthekitchen.com/red-velvet-cupcakes/

Morning Glory Muffins

These are definitely some hearty muffins. Packed full of healthy ingredients, these make a great start to your day with a cup-a-joe, or glass of milk.

Morning Glory Muffins
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Prep Time: 30 minutes

Cook Time: 20 minutes

1 hour

12-18 muffins

Morning Glory Muffins

Dense, hearty, flavorful, nutrient packed. Excellent mid-day snack, or morning breakfast.

Ingredients

  • 3/4 cup shredded coconut, toasted
  • 1/2 cup walnuts, toasted
  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 cups crushed pineapple (from a can)
  • 1 Gala apple, peeled, cored, grated
  • 1 stick butter, melted
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded carrots (2-3 medium)
  • 1 cup golden raisins

Instructions

  1. Heat oven to 350 degrees F, and grease muffin pan.
  2. In a food processor, blend walnuts and coconut until finely ground.
  3. Add the flour, sugar, baking soda, baking powder, cinnamon, and salt. Pulse until combined. Transfer to large mixing bowl.
  4. Place pineapple and shredded apple in a fine-mesh strainer (do in batches if necessary), and place over a liquid measuring cup. Press the fruit to squeeze the liquid until fruit is somewhat dry. You should have about 1 cup of liquid.
  5. Bring juice to a boil in a large skillet over medium-high heat, and cook until reduced to 1/4 cup (about 5 minutes). Transfer to small bowl and et cool slightly.
  6. Add butter, vanilla extract and eggs to the juice and whisk together.
  7. Stir wet mix into dry flour mix until combined.
  8. Add the pineapple, apple, carrots, and raisins. Stir until combined.
  9. Divide batter into muffin cups.
  10. Bake for about 20-25 minutes, or until toothpick inserted comes out clean.
  11. Cool in tin for 10 minutes, then remove and let cool on wire rack.
  12. Serve! Goes great with butter or cream cheese spread as well (or nothing).
  13. Store in ziplock bag or airtight container for up to 4 days.
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http://www.keepitinthekitchen.com/morning-glory-muffins/

Spiced Carrot & Zucchini Bread

Cinnamon, ginger, cardamon, and orange zest compliment and add to this carrot/zucchini bread recipe. Great with coffee in the morning!

Spiced Carrot & Zucchini Bread
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Prep Time: 20 minutes

Cook Time: 1 hour

1 hour, 30 minutes

2 loaf pans

Spiced Carrot & Zucchini Bread

This is not your ordinary carrot and zucchini bread. With the added spices, this bread is kicked-up a notch, and makes an excellent breakfast along-side your morning coffee, or a delicious dessert with a scoop of vanilla ice cream, or a glass of milk. You decide.

Ingredients

  • 3 cups unbleached all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup vegetable or coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground ginger
  • Grated zest of 1 orange
  • 1 1/4 cups grated carrots
  • 1 1/4 cups grated zucchini

Instructions

  1. Preheat the oven to 350° F. Coat two loaf pans with butter or grease and lightly flour the pans.
  2. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom, ginger and salt.
  3. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter had blended well.
  4. Beat in the vanilla and orange zest.
  5. Fold in the carrots and zucchini.
  6. Beat in the dry ingredients at low speed in 3 batches, mixing well between additions.
  7. Pour/divide the batter into the prepared pans.
  8. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.
  9. When done, remove from oven and cool in the pans for 10 minutes on cooling racks. Then remove from pans and let cool until ready to serve.
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http://www.keepitinthekitchen.com/spiced-carrot-zucchini-bread/

Lemon bread with toasted coconut

Hope you like lemons because this bread delivers a ton of lemony flavor, drizzled with a simple syrup, and topped with a toasted coconut for an added sweetness and flavor.

Lemon bread with toasted coconut
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Prep Time: 15 minutes

Cook Time: 1 hour

1 hour, 30 minutes

1 loaf pan

Lemon bread with toasted coconut

When you've got a ton of lemons, you make lemon bread....and anything else you can come up with. I decided to add some yogurt to this recipe, and top it off with some toasted coconut...why not? Came out moist, delicious and packed full of lemony goodness. Hope you enjoy.

Ingredients

    The Cake Batter:
  • 3/4 cup softened butter
  • 1/2 cup milk
  • 1/2 cup greek vanilla or plain yogurt
  • 1  cup white sugar
  • 3 eggs (lightly beaten)
  • Grated Zest and Juice of 2 Lemons
  • 1 3/4 cups All purpose flour (sieved)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut flakes
  • The Syrup:
  • 1 Tablespoons white sugar
  • 1 1/2 tablespoons warm water
  • Zest of 2 lemons
  • Juice of 2 lemons

Instructions

  1. Pre-heat oven to 300F. Thoroughly grease your loaf pan.
  2. For Cake:
  3. Prepare zest and juice of lemons in a small bowl and set aside.
  4. To another small bowl, add flour, salt, and baking powder.
  5. In a large bowl, cream the butter and sugar.
  6. Slowly add the eggs to the mixer, on a low speed setting, a bit at a time.
  7. Add the yogurt, and blend thoroughly.
  8. Add milk and flour and combine.
  9. Once combined, add the lemon zest and juice.
  10. Transfer the cake mixture to the greased loaf tin.
  11. Bake for approximately 60 minutes, or until toothpick comes out clean.
  12. When done, remove from oven and cool on wire rack.
  13. Spread coconut flakes on a cookie sheet, and place in oven, watching closely, until lightly toasted. Remove and let cool.
  14. For syrup:
  15. Combine all the ingredients in a small saucepan, heat on med-low until the sugar is dissolved. Set aside.
  16. Once cake has cooled slightly, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the syrup mixture all over the surface of the cake, distributing evenly.
  17. Sprinkle the toasted coconut over the top of cake.
  18. Remove cake from tin, and serve.
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http://www.keepitinthekitchen.com/lemon-bread-with-toasted-coconut/