Magnolia Bakery Red Velvet Cupcakes sans the Red

This recipe was modified to remove the iconic red food coloring.  Many people do not know that food coloring is a known carcinogen.  Obviously, the adverse effects only arise after excessive consumption, but most processed foods have food coloring these days.  Additionally, the original Red Velvet cupcakes did not contain food coloring, but rather utilized a lighter, alkaline cocoa that appears reddish-brown in certain light.  Around the 1950's, the food industry began selling a darker, acidic cocoa, which spawned the classic Devil's Foodcake recipes.  

This recipe attempts to capture the classic, non-artificial taste and texture of the original Red Velvet cakes and makes about 24 cupcakes

Ingredients

3 1/4 cups cake flour (not self-rising)

3 sticks unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons unsweetened Dutch-Processed or Alkalized Unsweetened Cocoa Powder (Valhrona is my preference)

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Directions

1. Preheat oven to 350°F. 
2. Line two muffin tins (12 muffins each) with paper liners
3. To make the cake
1. In a small bowl, sift the cake flour and set aside. 
2. In a large bowl, on the medium speed of an electric mixer: 
1. cream the butter and sugar until very light and fluffy, about 5 minutes. 
2. Add the eggs, one at a time, beating well after each addition. 
3. In a small bowl, whisk together cocoa, and vanilla. Add to the batter and beat well.
3. In a measuring cup, stir the salt into the buttermilk. 
1. Add to the batter in three parts alternating with the flour. 
2. With each addition, beat until the ingredients are incorporated, but do not overbeat. 
4. In a small bowl, stir together the cider vinegar and baking soda. 
1. Add to the batter and mix well. 
5. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. 
4. Fill each cupcake about 2/3 full with an ice cream scoop
5. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes
1. Switch the positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.
6. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. 

 

Linkage

http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz1P4j8REvL

Chocolate Angelfood Cake Cupcakes

This recipe is adapted from Rose Levenbaum's famous chocolate angelfood cake recipe.  It makes 24 cupcakes.


Ingredients

16 large egg whites(2 cups) (480 ml)

1/3 cup (30 grams) unsweetened cocoa powder (I like to use Valhrona)

1/4 cup (60 ml) boiling water

2 teaspoons pure vanilla extract

1 3/4 cups (350 grams) granulated white sugar

1 cup (100 grams) sifted cake flour

1/4 teaspoon salt

2 teaspoons cream of tartar

Directions

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  
1. Line muffin tins for 24 muffins with papers
2. Separate 16 eggs, whites in one bowl and yolks in another.  Cover whites with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.
3. In a small measuring bowl combine the cocoa powder and boiling water and stir until smooth. Stir in the vanilla extract. 
4. In another bowl whisk together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, and the salt. 
5. In a large mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1 cup (200 grams) granulated white sugar until stiff peaks form. 
1. Remove 1 cup (240 ml) of the beaten egg whites and whisk it into the cocoa powder mixture to lighten it.
2. To the remaining egg whites, gradually sift the flour mixture over the egg whites (about 1/4 cup at a time) and gently but quickly fold the flour into the egg whites, using a large wire whisk or a large rubber spatula. Once you have incorporated the flour mixture into the egg whites fold in the cocoa powder mixture. (It is important not to overmix the batter or it will deflate.)
6. Pour the batter into the prepared muffin tins, filling them 2/3 full.  Tap pan to settle batter
1.  Bake for about 20 minutes or until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks. 

Linkage

1. http://www.joyofbaking.com/ChocolateAngelFoodCake.html#ixzz1Oab8Ncyl
2. http://www.coco-cooks.com/2010/04/chocolate-angel-food-cupcakes-with-vanilla-bean-speckled-buttercream/

Blueberry Cornbread Muffins

This is adapted from two recipes.  The original recipe from Epicurious is great and moist, except that it tasted more like a muffin than a "cornbread" muffin.  I found another recipe that uses equal parts corn meal and flour, and adapted the changes to the original.  Fresh corn was added to give it a real cornbread feel. Also, I did not have agave nectar, and substituted sugar plus water.  


This recipe makes 24 muffins or two 8 x 8 pans.




Ingredients


10 tablespoons unsalted butter, room temperature
1 c sugar (may substitute 1 1/2 cups agave nectar for the sugar and 1/3 cup water)
1/3 cup water
4 teaspoon minced lemon zest
2 tablespoon freshly squeezed lemon juice
4 eggs

1 5/6 cups all-purpose flour
1 5/6 cup cornmeal
1/3 cup hot water
2 tablespoons Olive Oil
3 teaspoons baking powder
1 teaspoon salt

1 6oz cup Greek Yogurt, preferably without added sugar

2 pints blueberries
2 ears of corn, cut from the cob

Directions

1. Mix corn meal with 1/3 cup hot water and olive oil.  Let sit for 20 minutes to allow cornmeal to soften.
2.  Preheat oven to 325 degrees. Line muffin tins with paper liners or spray two 8-by-8- inch glass baking dish with nonstick spray.
3. Beat butter. Add sugar and 1/2 cup water (or agave nectar) as mixer is running. 
1. Add zest and juice. 
2. Add eggs one at a time. Mixture will appear "broken" but it is OK.
4.  In separate bowl, combine flour, cornmeal, baking powder and salt; stir to mix. 
1. Reduce the mixer speed and add the dry alternately with the yogurt, mix only as long as necessary to combine ingredients. 
2. Fold in blueberries. 
5. Scoop batter into muffin cups with an ice cream scooper or pour into the 8" pan. 
6. Bake muffins about 30 minutes until firm to the touch or pour into pan and bake for about 45 minutes until firm.

Linkage

1. http://www.epicurious.com/recipes/member/views/BLUEBERRY-CORNBREAD-MUFFINS-50027841#ixzz1OUmnsCQs
2. http://www.preparedpantry.com/blueberry-corn-muffins-recipe.htm