19 11 / 2013

gastrogoodies:

Chocolate Dipped Red Velvet Cookies

Red velvet cookies

gastrogoodies:

Chocolate Dipped Red Velvet Cookies

Red velvet cookies

22 9 / 2012

Deep Fried Red Velvet Whoopie Pies on Flickr.
They are so good. We used pancake batter and the plate was dusted with chocolate hazelnut cocoa powder.

Deep Fried Red Velvet Whoopie Pies on Flickr.

They are so good. We used pancake batter and the plate was dusted with chocolate hazelnut cocoa powder.

22 9 / 2012

Red Velvet Whoopie Pie on Flickr.the non-fried one.

Red Velvet Whoopie Pie on Flickr.

the non-fried one.

15 9 / 2012

Red Velvet

(Source: teamonic)

08 8 / 2012

cherry-tartlette:

Red Velvet Cupcakes In A Jar
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 24 minutes
Ingredients:

For the Cupcakes
1 cup cake flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon kosher salt 2/3 cup vegetable oil 3/4 granulated sugar 1 egg 1 teaspoon pure vanilla extract 2 tablespoons red food coloring 1/2 cup buttermilk 1/2 teaspoon baking soda 3/4 teaspoon white vinegar
For the Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature 3 tablespoons butter, softened to room temperature 1 pound confectioners’ sugar (about 3 ¾ cups), sifted 2 teaspoons clear vanilla extract*

Directions:

For the Cupcakes
1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray.
2. Sift together cake flour, cocoa powder, and salt.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.
4. Turn your mixer down to the lowest speed and add vanilla, then slowly add in the food coloring. Note: If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.
5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.
6. Place baking soda in a small dish, stir in vinegar and add to batter with the machine running. Beat for about 10 seconds.
7. Using a medium scoop (about 3 tablespoons), divide batter between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.
For the Cream Cheese Frosting
1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined.
2. With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
To Assemble in Jars
1. Slice cupcakes horizontally to create layers. Each cupcake will yield 2-3 layers depending on how thick you want your layers to be.
2. Place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer. Repeat the layering process until you reach the top of your jar. If desired, garnish with festive sprinkles or red velvet cake crumbs.

cherry-tartlette:

Red Velvet Cupcakes In A Jar

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 24 minutes

Ingredients:

For the Cupcakes

1 cup cake flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
2/3 cup vegetable oil
3/4 granulated sugar
1 egg
1 teaspoon pure vanilla extract
2 tablespoons red food coloring
1/2 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar

For the Cream Cheese Frosting

8 ounces cream cheese, softened to room temperature
3 tablespoons butter, softened to room temperature
1 pound confectioners’ sugar (about 3 ¾ cups), sifted
2 teaspoons clear vanilla extract*

Directions:

For the Cupcakes

1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray.

2. Sift together cake flour, cocoa powder, and salt.

3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.

4. Turn your mixer down to the lowest speed and add vanilla, then slowly add in the food coloring. Note: If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.

5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.

6. Place baking soda in a small dish, stir in vinegar and add to batter with the machine running. Beat for about 10 seconds.

7. Using a medium scoop (about 3 tablespoons), divide batter between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.

For the Cream Cheese Frosting

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined.

2. With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

To Assemble in Jars

1. Slice cupcakes horizontally to create layers. Each cupcake will yield 2-3 layers depending on how thick you want your layers to be.

2. Place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer. Repeat the layering process until you reach the top of your jar. If desired, garnish with festive sprinkles or red velvet cake crumbs.

(via )

13 6 / 2012

whenyourise:

life has been so so so so so so so awesome lately.

whenyourise:

life has been so so so so so so so awesome lately.

06 6 / 2012

Red Velvet Cake Ice Cream via foreverthecupcakequeen:

Red Velvet Cake Ice Cream via foreverthecupcakequeen:

25 5 / 2012

ckayxo:

okay so, there are many different recipes for this kind of drink. i’m choosing this one for now & probably will post other ones in the future.

ingredients.

  • cream cheese frosting
  • red colored sugar
  • chocolate syrup
  • ice
  • 1/4 cup cake-flavored vodka (pinnacle)
  • 1/4 cup crème de cacao…

(via ckayxo-deactivated20120607)

19 2 / 2012

Red Velvet!

(Source: brokenveinsay, via cupcakesoftheday)

16 2 / 2012

Red Velvet Madeleines by The Harried Cook

Red Velvet Madeleines by The Harried Cook

03 2 / 2012

30 1 / 2012

Heart-Shaped Red Velvet Cheesecake Brownie
keepcalm-havecupcakes:

Red Velvet Cheesecake Brownie

Red Velvet Layer:
 3 1/4 cups flour
 2 1/4 cups granulated sugar
 3 tablespoons cocoa powder
 1 teaspoon salt
 1/2 teaspoon baking powder
 3 large eggs
 1 cup vegetable oil
 1 tablespoon vanilla extract
 1 tablespoon red food coloring
 2 teaspoons white vinegar
 2 tablespoons milk 
Cheesecake Layer:
 2 8oz packages cream cheese, softened
 3/4 cup granulated sugar
 2 large eggs
 2 teaspoons vanilla
Preheat oven to 350 F. Grease a 13 x 18 jelly roll pan with butter.
In large bowl, whisk together flour, sugar, cocoa powder, salt, and  baking powder. Set aside. In a medium bowl, whisk together eggs,  vegetable oil, vanilla extract, red food coloring, and white vinegar. 
Combine the dry and wet ingredients, until completely combined. Remove 3/4 cup of the batter and place it  in a medium bowl. Whisk in the 2 tablespoons of milk. Set aside the 3/4 cup batter. 
Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges. 
Beat cream cheese and sugar until fluffy. Add eggs and vanilla, beating until combined and there  are no lumps. Pour the cream cheese mixture on top of the red velvet  layer and smooth mixture till it reaches all the edges. 
Drop spoonfuls of the remaining red velvet batter (that you mixed  with milk) onto the top of the cheesecake layer. Drag the tip of a knife  through the red velvet and the cheesecake layers to create swirls. 
 Bake for 30 minutes.

Heart-Shaped Red Velvet Cheesecake Brownie

keepcalm-havecupcakes:

Red Velvet Cheesecake Brownie

Red Velvet Layer:

  • 3 1/4 cups flour
  • 2 1/4 cups granulated sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring
  • 2 teaspoons white vinegar
  • 2 tablespoons milk

Cheesecake Layer:

  • 2 8oz packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  1. Preheat oven to 350 F. Grease a 13 x 18 jelly roll pan with butter.
  2. In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, vanilla extract, red food coloring, and white vinegar.
  3. Combine the dry and wet ingredients, until completely combined. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the 2 tablespoons of milk. Set aside the 3/4 cup batter.
  4. Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.
  5. Beat cream cheese and sugar until fluffy. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.
  6. Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.
  7. Bake for 30 minutes.