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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Triple Chocolate Cookies

Need chocolate? Then these are the cookies for you. Deep, rich chocolate flavor, soft and gooey, and goes well with red wine (oops…did I say that out loud?).

Triple Chocolate Cookies
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Prep Time: 15 minutes

Cook Time: 10 minutes

45 minutes

approximately 30 cookies

Triple Chocolate Cookies

Caution: Must love chocolate! These gooey chocolatey cookies are amazing right out of the oven, dipped into a glass or milk, and shared with those you consider special.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 ounces semisweet baking chocolate
  • 4 large eggs
  • 1 teaspoons pure vanilla extract
  • 1 stick butter, at room temperature
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup white sugar
  • 2 cups semisweet chocolate chips

Instructions

  1. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
  2. Over low heat, in a small sauce pan, melt the butter and the chocolate chips, stirring constantly. Once all melted, add sugars, stir to combine. Set aside.
  3. In a small bowl, beat eggs with vanilla.
  4. Add the melted chocolate mixture, as well as the egg mixture, to the dry ingredients, and use an electric mixer to combine until well mixed.
  5. Fold in chocolate chips. Refrigerate for 20 minutes.
  6. Preheat oven to 350°F. Line cookie sheets with parchment paper.
  7. For each cookie, scoop approximately 3 tablespoons of dough into a mound.
  8. Bake for 8-10 minutes, or until edges of cookies are just set and centers are still soft. Allow cookies to cool slightly on pans, then transfer to a wire rack.
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Best Caramel Brownies

Chewy, gooey, delicious, rich, chocolatey goodness.  That is all I need to say.

Best Caramel Brownies
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Prep Time: 15 minutes

Cook Time: 45 minutes

1 hour

Approximately 30 small brownies

Best Caramel Brownies

Just enough caramel to make these thick and rich, full or flavor and gooey chocolate goodness. Even my friends that are not big fans of chocolate (weird, I know) can't stop eating these brownies.

Ingredients

  • 1 package semi-sweet chocolate chips (2 cups)
  • 1 stick butter (1/2 cup)
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup flour
  • 4 eggs
  • 1/4 cup melted caramel

Instructions

  1. Preheat oven to 325 degrees F.
  2. Grease a 9x12 baking dish, then line with foil, then grease the foil; set aside.
  3. In a large bowl, add the flour and the salt; set aside.
  4. Over medium-low heat, melt the chocolate chips and butter. (In the picture, you see melted caramel on the left....I melt caramel candies)
  5. Add the sugars to the chocolate, and combine; remove from heat and let cool slightly.
  6. Beat in the vanilla and the eggs one at a time.
  7. Transfer chocolate mixture to flour bowl and combine.
  8. Pour mixture into baking dish.
  9. Pour melted caramel on top, and use a fork to swirl the caramel into the top half.
  10. Bake for 45 minutes, or until a toothpick from the center comes out clean.
  11. Remove and let cool on cooling rack.
  12. When ready, remove the foil from the dish and place on cutting board. Pull back the foil from the edges, and cut into 1 inch squares. (Trust me, you don’t want bigger than that, these are rich)
  13. Serve with caution…..they are dangerously delicious.
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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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