Tag: cream cheese frosting

Chocolate Cake with Raspberries and Brown Sugar Creamcheese Frosting

I would wager that sometime in the near future you might have some friends over for dinner. Or maybe you’ll be invited to a party. As the excellent host that you are you’ll want to make a show-stopper dessert that your guests will love, and as a guest you’ll do as your mother taught you and ask what you can bring. Sure, a bottle of wine is great, flowers are a nice touch, but imagine if you offered to make dessert and showed up with this wicked beauty?

Uh huh. You’d be the hero of that dinner story. (more…)

Red Velvet Cupcakes

Here are 3 confessions, three things you may not know about me. At least 2 of them will be surprising. 

1.) I kind of don’t get the whole cupcake craze. I’m not knocking the cupcake, but how did they take the world by storm?

2.) I kind of don’t get the resurgence of popularity for red velvet cake, cupcakes, and well, everything.

3.) I wouldn’t call myself a naturally organized person. In fact my record keeping/filing system/note taking, whatever you’d like to call it, is so fly-by-night that I thought I had completely lost this recipe. Eeek!

You may be thinking, if I don’t glorify cupcakes and I’m not that convinced by red velvet, then who cares if this recipe is lost forever? There are plenty of red velvet cupcake recipes out there. Plug it into Google and see. You’ll be amazed.

The reason that I had a mini panic over this recipe is that it’s <ahem> really pretty darn good if I do say so myself. Here’s the deal: I don’t like the usual cloying sweetness of cupcakes and the fact that so many are carried by the frosting. You get an excessive mound of overly sweet, greasy frosting atop a perfectly fine cupcake top, but below it is a dry, plain stump of cake that never delivers. Then there’s the challenge of eating a cupcake so you can get some frosting with each bite of the stump. Good luck. Sadly, you’ll wear more of it than you’ll eat. You can peel off the paper, pull off the stump and put it atop the mound of frosting, making a cupcake sandwich, but that may seem a bit excessive to some and ruin the challenge of even frosting distribution.

So what makes these different? Why all the excitement over finally finding the scribbled short-hand version oft his recipe?

Well, because they baked up so nicely. They are chocolaty, but not so much so that they lose the tang that red velvet should have. The semi acidic batter creates a moist, soft crumb and the noticeable but not entirely artificial looking reddish hue saves them from being clownish and unappetizingly red.

This is them, still warm, not fully dressed.

And here they are again, all dolled up. Scroll down for the complete recipe. Enjoy!