#4: Red Velvet (Cup) Cake

This recipe was originally for an 8-inch, 2-layer cake, but I altered the measurements to make 17 cupcakes and I used the same frosting from the chocolate cupcakes. I was worried that by scaling down the ingredients to 2/3 of the original measurements, I would mess it up some how, but they turned out amazing and the party loved them. Red velvet was the birthday girl's favorite. 

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cup sugar
• 2 eggs
• 1 1/3 egg yolks
• 2 1/2 cup cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/3 cup dutch processed cocoa powder
• 1/2 cup nonfat buttermilk
• 1/2 cup crème fraîche
• 1/6 cup (8 teaspoons) red food coloring 
• 1 1/3 teaspoon vanilla extract

Position a rack in the center of the oven and heat the oven to 325 degrees F and place  paper liners in a 12-cup muffin tin. Using a stand mixer fitted with the paddle attachment, or a handheld mixer, cream together the butter and sugar for 2 to 3 minutes (6 to 8 if using the hand mixer) until light and fluffy. In a small bowl, whisk together the eggs and egg yolks until mixed. On low speed, slowly pour the eggs into the butter-sugar mixture and mix to combine for 1 to 2 minutes until the eggs are thoroughly incorporated. 

In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. In a small bowl, whisk together the buttermilk, crème fraîche, food coloring, and vanilla extract until combined. 

On the lowest speed add about one third of the flour mixture to the egg-butter mixture and mix until just combined. Immediately pour in about half of the buttermilk mixture and continue to mix on the lowest speed untill the buttermilk mixture is almost thoroughly incorporated. Stop to scrape the sides and bottom of the bowl well. Again on the lowest speed, add about half of the remaining flour mixture and mix just until barely combined. Add the rest of the buttermilk mixture and combine. Be careful not to over mix. At this point it is best to finish mixing by hand. Fold in the remaining flour until the batter is homogeneous. 

Divide the batter evenly between the cupcake liners. Bake for about 25 minutes or until the cupcakes can be poked in the center with a toothpick and have the toothpick come out clean. Let the cupcakes cool completely on a wire rack before frosting. 

"For the Crispy Magic Frosting:

• 2/3 cup granulated sugar
• 2 egg whites
• 1 1/2 cups unsalted butter, at room temperature, cut into 2-inch chunks
• 1 2/3 cups confectioners sugar
• 1/4 teaspoon kosher salt
• 2 tablespoons milk
• 1 tablespoon vanilla extract

While the cupcakes are cooling prepare the frosting. In a small heatproof bowl, whisk together the granulated sugar and egg whites to make a thick slurry. Place the bowl over (not touching) simmering water in a saucepan and heat, whisking occasionally, for 3 to 5 minutes, or until the mixture is hot to the touch and has thinned out a bit. Remove the bowl from the heat. Use an electric mixer, and whip on medium-high speed for 6 to 8 minutes until the mixer has become a light, white meringue and is cool to the touch. Turn down the speed to medium and add the butter, a few chunks at a time, and beat for 3 to 4 minutes until the butter is full incorporated. Add the confectioners' sugar, salt, milk, and vanilla and continue to beat on medium speed until the mixture is smooth and satiny. You should have about 3 1/2 cups of frosting. Use it immediately or store in an airtight container in the refrigerator for up to 2 weeks. When frosting the cupcakes, make sure they're completely cooled, or the frosting will melt on the cakes and make a mess. You can spread the frosting right on them, or fit a pastry bag with a small round or star tip and fill the bag, then pipe the frosting onto the cupcakes. "

#3: Chocolate Cupcakes with Crispy Magic Frosting

I got to use my new Christmas presents for this recipe! So for Christmas, my parents gave me a new electric handheld mixer, a 30-piece cake decorating kit, and a two tiered cupcake caddy that carries 24 cupcakes. I was super excited about the mixer, because finally I could make fluffy creamy meringue/frosting. I just had to put it to use for the surprise 21st birthday/NYE party we had for my friend, and the caddy worked perfectly for me to bring the cupcakes to New York. I didn't take too many pictures during the process of this one because my hands got too chocolatey to handle the camera. 

Ingredients

• 2 ounces unsweetened chocolate, chopped
• 1/4 cup Dutch processed cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/3 cup water
• 1/2 cup milk
• 1 egg
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

For the Crispy Magic Frosting:

• 2/3 cup granulated sugar
• 2 egg whites
• 1 1/2 cups unsalted butter, at room temperature, cut into 2-inch chunks
• 1 2/3 cups confectioners sugar
• 1/4 teaspoon kosher salt
• 2 tablespoons milk
• 1 tablespoon vanilla extract

Makes 12 cupcakes

Start by positioning a rack in the center of the oven and preheat the oven to 350 degrees F and place paper liners in a 12-cup muffin tin. In a small heatproof bowl, combine the chocolate and cocoa powder. Then in a small saucepan, heat the granulated sugar, butter, and water over medium-high heat, whisking occasionally, for 3 to 4 minutes, until the butter is melted and the sugar is dissolved. Pour the hot butter-sugar mixture over the chocolate-cocoa mixture and whisk until the chocolate is completely melted and the mixture is homogeneous. Whisk the milk, egg, egg yolk, and vanilla into the chocolate mixture until thoroughly combined. 

In a separate bowl, stir together the flour, baking powder, baking soda, and salt until well mixed. Dump the flour mixture on top of the chocolate mixture. whisk until the dry ingredients are totally mixed into the chocolate mixture. Whisk until the dry ingredients are totally mixed into the chocolate mixture. Let the batter sit for at least 1 hour at room temperature to allow the liquid to be totally absorbed into the batter, so the batter thickens up a bit and isn't too soupy, or transfer to an airtight container and store in the fridge for up to 3 days. When ready to bake, spoon the batter into the prepared muffin cups, dividing it evenly and filling the cups to the rim. Bake for about 30 minutes, or until the tops spring back when pressed with a fingertip (I start checking the cupcakes after 20 minutes because my oven bakes unusually fast). Let cool completely in the pan on a wire rack.

While the cupcakes are cooling prepare the frosting. In a small heatproof bowl, whisk together the granulated sugar and egg whites to make a thick slurry. Place the bowl over (not touching) simmering water in a saucepan and heat, whisking occasionally, for 3 to 5 minutes, or until the mixture is hot to the touch and has thinned out a bit. Remove the bowl from the heat. Use an electric mixer, and whip on medium-high speed for 6 to 8 minutes until the mixer has become a light, white meringue and is cool to the touch. Turn down the speed to medium and add the butter, a few chunks at a time, and beat for 3 to 4 minutes until the butter is full incorporated. Add the confectioners' sugar, salt, milk, and vanilla and continue to beat on medium speed until the mixture is smooth and satiny. You should have about 3 1/2 cups of frosting. Use it immediately or store in an airtight container in the refrigerator for up to 2 weeks. When frosting the cupcakes, make sure they're completely cooled, or the frosting will melt on the cakes and make a mess. You can spread the frosting right on them, or fit a pastry bag with a small round or star tip and fill the bag, then pipe the frosting onto the cupcakes. 

This was my first time ever using a pastry bag, so I didn't do an excellent job on mine, but I can guarantee it tasted fantastic nonetheless. 

#2: Milk Chocolate Hazelnut Cookies

These cookies are absolutely fantastic and I didn't even make them perfectly. As I mentioned in the last post (I apologize for the huge delay), I forgot to toast the nuts. When  you make these cookies, TOAST THE NUTS! They were amazing with untoasted nuts, but they'd be absolutely heavenly done correctly. I shared these cookies with friends and family and everyone loved them. In the end I was sad that I'd shared so many, because I didn't leave enough for myself. 

Ingredients

• 3/4 cup plus 1 tablespoon unsalted butter at room temperature
• 2/3 cup granulated sugar
• 2/3 cup packed light brown sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups blanched whole hazelnuts, toasted
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt 
• 12 ounces milk chocolate, chopped into 1/2 inch pieces

Cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This is best done using an electric mixer but it can be done manually with a wooden spoon (I hadn't received my electric mixer for Christmas yet when I made these) and should take about 10 minutes. Occasionally scrape the sides and bottom of the bowl to release any clinging butter or sugar. Next, beat in the eggs and vanilla for 2 to 3 minutes until thoroughly combined. Scrape the bowl again. 

Using a food processor, pulse 1/2 cup of the hazelnuts until ground into a fine powder. Then roughly chop the remaining 1 cup hazelnuts and combine. 

In a medium bowl, stir the ground and chopped hazelnuts, the flour, baking soda, salt, and chocolate (instead of chopping chocolate I just used a bag of milk chocolate chips).  Slowly blend this flour mixture into the butter-sugar mixture and then mix until the flour mixture is totally incorporated and the dough is evenly mixed

For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or at least for 3 to 4 hours) before baking. When you're ready to bake, position a rack in the center of the oven and heat the oven to 350 degrees. Drop the dough in 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand. Bake for 20 to 22 minutes, or until the cookies are golden brown on the edges and pale and slightly soft in the center. Let cool on the baking sheet on a wire rack for 5 to 10 minutes, the transfer the cookies to the rack to cool completely. 

The cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to one week.