Red Velvet Cupcakes

I have never made Red Velvet cupcakes, but I have tried them and I much prefer a regular chocolate cupcake. I was recently prompted by a friend for a recipe to make them and I was ashamed to say that I didn't have one because I haven't made them! (thus this photo is by Con Poulos and not mine like all of the others and I'll add mine when I've made them) In an attempt to limit the amount of red dye commonly used in these classic treats I decided on Martha Stewart's version. However if the fire truck red color is desired these would need a lot more dye! I also found that beets are a great way to get the color naturally and is how Red Velvet were originally made. Cream cheese frosting is the traditional topping, but I plan to experiment with both cream cheese and a creamy vanilla frosting I found in More from Magnolia by Allysa Torey that does not use cream cheese. As an after note I was in William Sonoma and they were giving samples of their red velvet box mix. I'm usually biased to cake mixes and veer as far a way from possible, but it was pretty good and would be quick and easy in a pinch!
Red Velvet Cake Recipe:
Ingredients:
2 1/2 cups cake flour (not self-rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs
1/2 teaspoon red gel paste (or a 1.5 oz. bottle of liquid coloring)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 tablespoons distilled white vinegar
Directions:
1. Preheat oven to 350 degrees F and line muffin tins with paper liners
2. Whisk cake flour, cocoa powder, and salt together and set aside
3. With an electric mixer on medium- high speed whisk sugar and oil until combined. Add eggs one at a time mixing until blended after each addition. Mix in vanilla and food color.
4.  Reduce mixer speed to low. Add flour mixture in 3 batches alternating with 2 additions of buttermilk. Stir together the baking soda and vinegar seperately (it will foam!) and add to batter mixing for exactly 10 seconds.
5. Divide batter evenly among cups (3/4 full) and bake rotating half way through. Bake until tester comes out clean about 20 minutes. Cupcakes only keep at room temperature for a few days and will keep in a freezer for 2 weeks  (I recommend taking any that you don't use right away and freezing for later)
6. To finish use a small spatula to spread the frosting across the top. They will keep in frosted in the refrigerator for a few days. Serve room temperature.

Cream Cheese Frosting Recipe:
Ingredients:
1 cup (2 sticks) unsalted butter room temperature
12 ounces plain cream cheese room temperature
4 cups confectioners' sugar, sifted
3/4 teaspoon vanilla extract
Directions:
1. Beat butter and cream cheese together on an electric mixer until fluffy. (2-3 minutes)
2. Reduce speed to low and add confectioners' sugar a 1/2 cup at a time beating until combined after each addition. Stir in vanilla.

Creamy Vanilla Frosting Recipe:
(I cut this recipe in half because in full it makes enough for a 3 layer 9 inch cake) I recommend making the cake or cupcakes in advance as this frosting requires time and planning.
Ingredients:
3 tablespoons flour
1 cup milk
1 cup (2 sticks) butter
1 cup sugar
1 teaspoon vanilla extract
Directions:
1. In a medium saucepan over medium heat whisk flour and milk until smooth and stir over heat until it becomes thick and begins to bubble (10-15 minutes). Cover with wax paper and cool to room temperature for 30 minutes
2.  Beat butter in a large mixing bowl for 3 minutes at high speed gradually add sugar and beat for an additional 3 minutes. Add vanilla, beat well.
3. Add cooled milk mixture and beat on medium high for 5 minutes until very smooth. Mixture should be noticeably whiter in color. Cover and refrigerate for exactly 15 minutes. (No more, no less- set a timer!) Use immediately.

Peach Tart with Almond Crust

This peach tart has a delicious buttery almond crust topped with toasted almonds. It is easy to make and doesn't take too long but there is some planning ahead of time required. I learned that the best peaches to buy are Southern and not those from California when eating them plain, but this tart is perfect to use up any unwanted peaches. The almonds are used all over the tart, in the crust, with the peaches and on top. The almonds give the tart a unique flavor beyond sweet peaches and buttery crust as well as adding a bit of a crunch! When I served the tart I topped it off with a dollop of vanilla ice cream from my favorite place, Four Seas Ice Cream in Centerville, Cape Cod.  I baked this tart last night for a dinner party for my parents and it's so good they asked me to bake another for the World Cup barbecue tonight!
Peach Tart with Almond Crust Recipe:
Serves 6 to 8 people
Read through entire recipe and instructions before starting.
Ingredients:
Crust:
6 tablespoons unsalted butter, chilled and diced
3/4 cup sliced almonds
3/4 cup all-purpose flour
6 tablespoons sugar
1 egg yolk, beaten
1/4 teaspoon vanilla extract
Filling:
2 tablespoons peach preserves
6 tablespoons sugar
1 1/2 pounds ripe peaches, peeled and cut into 1/2 inch slices
3 tablespoons lemon sugar
1 1/2 teaspoons lemon zest
2 table spoons unsalted butter, diced
1 pint vanilla ice cream (optional- but I definitely recommend it!)
Directions:
Crust:
1. Butter a 9 inch tart pan with a removable bottom (I used a spring form pan and it worked just as well)
2. Coarsely grind almonds in food processor, add flour and sugar and process until nuts are finely ground
3. Add butter and pulse until combined.
4. Pour egg yolk and vanilla and mix until large clumps are formed
5. Press dough evenly onto bottom and cover and freeze for 30 minutes
6. Bake at 375 degrees until golden brown about 15- 20 minutes and pierce bottom with a fork if crust bubbles. Remove from oven and cool crust 5- 10 minutes
Filling:
1. Spread preserves evenly over bottom once crust has cooled for 5 minutes.
2. Coarsely chop 4 tablespoons of the almonds and sprinkle across bottom of tart
3. Arrange peaches in an overlapping spiral pattern in shell, and sprinkle them with sugar and then lemon zest
4. Dot with butter and sprinkle remaining 2 tablespoons almonds over top
5. Bake until peaches are tender, about 35 minutes.
6. Tart is best served warm or room temperature (my preference is warm) with ice cream, if desired.
Recipe from The Big Book of Backyard Cooking by Betty Rosbottom

Lemon Cupcakes with Buttercream and Fresh Raspberries

I baked lemon cupcakes with vanilla buttercream and topped them with fresh raspberries and blueberries, the perfect red white and blue! I made them for a Fourth of July celebration and they were a HUGE hit! Everyone loved them and they all got eaten. I love their lemony flavor and the cake is moist with a golden top. Raspberries are the perfect addition because they look cute and taste delicious with lemon cake. I used a simple vanilla buttercream that is nice and stiff so it's great for piping, but easy and quick to make. Everyone had one (or more) because they are simply too good to resist! I even tried baking in raspberries in two of them so that made for a fun (and yummy) surprise for the lucky ones who picked them!

The Lemon Cupcake Recipe
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temp.
2 cups sugar
4 large eggs, room temp.
Finely grated zest of 3 lemons (about 3 tablespoons)
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk
Directions:
1. Preheat oven to 325 degrees F and line standard muffin tins with papers
2. Whisk together flour, baking powder, and salt.
3. With an electric mixer cream butter and sugar. Add eggs one at a time. Beat in zest and vanilla.
4. Add flour mixture in 3 batches alternating with lemon juice and buttermilk until each is combined.
5. Divide batter evenly among cups.
6. Bake, rotating tins halfway through, until golden brown and a tester comes out clean when inserted. About 25 minutes.
7. Cool cupcakes on wire rack and decorate them however you like!
Recipe from Martha Stewart's Cupcakes by Martha Stewart.- This book is a must for any lover of cupcake baking!

Vanilla Buttercream Recipe
Ingredients:
1/2 cup (1 stick) unsalted butter
1/2 cup shortening
1 teaspoon vanilla
4 cups confectioners sugar
2 tablespoons milk
Directions:
1. Cream butter and shortening with an electric hand mixer (or bowl with whisk attachment) and add vanilla.
2. Gradually add sugar one cup at a time while beating.
3. Add milk and beat until light and fluffy on medium speed.
4. Cover with a damp paper towel until used. Buttercream can be saved in a freezer for up to two weeks.
www.wiltons.com is a great website for frosting recipes!

Chocolate Cupcakes with Swiss Meringue Buttercream

I made chocolate cupcakes with swiss meringue buttercream. The swiss meringue is tricky but worth it because it looks cute and is nice and stiff for different frosting piping designs. I have some pictures of these absolutely amazing chocolate cupcakes with vanilla swiss meringue buttercream and decorated and piped in peaks. These chocolate cupcakes are definitely a must try, so light and fluffy and tasty!
Recipe for the cake:
Ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar, 4 large eggs, 6 oz. unsweetened chocolate, 1 cup buttermilk( 1 tablespoon lemon and a cup milk will make the buttermilk just allow it to set for at least 15 minutes before use), 1 teaspoon vanilla extract
Directions: Preheat oven to 350 degrees. Sift flour and baking soda in a bowl and set aside. In an electric mixer cream butter and then add sugars and mix for about 3 minutes. Add eggs one at a time beating after each addition. Add the chocolate (I find using a double boiler the best way to melt the chocolate. Melt for about 5-10 minutes until completely melted and hen allow to cool for 5 minutes). Add the dry ingredients in three parts alternating with the buttermilk and vanilla. Put into lined cupcake tins makes about 2 dozen. Bake for 20-25 minutes. Recipe from More from Magnolia by Allysa Torey.