Red Carpet Glamour: this is just a red velvet cupcake with cream cheese frosting & decorated with sugar pearls to give it that "haute couture" look. I've only made red velvet from scratch once before today: the icing rocked, but the cake had absolutely no taste. Today was better; again, the cream cheese frosting was HA-MAZING...but who doesn't love cream cheese? The cake was better than last time, but it still lacked flavor. I've posted the recipe below, but I feel I need a recipe with (much) more cocoa. Any suggestions (I'm looking at you southern friends)? The guinea pigs today were true southerners who know red velvet...it was agreed, the red velvet was OK, but needed more flavor (icing = great). Someone suggested a red velvet pound cake using lots more cocoa...again, any suggestions?
 |
| Red Carpet Glamour |
Orange Champagne Cupcakes (Mimosa Cupcakes): this is a champagne cupcake (I added orange zest to the batter) with an orange cream filling and a champagne icing. This one was not one of my favorites (nor Steve's). I liked the cake: very light & fluffy with a distinct champagne flavor. I did not care for the orange cream, though. It didn't seem orange-ie enough for me. However, people at the party loved them, and the feedback was that the cake & cream had a nice balance. If anyone tries this recipe, will you let me know what you think? I think I'll make this one again for another group of test subjects & post the responses.
 | |
| Champagne Cake with Orange Cream Filling |
Red Carpet Glamour: Cake from Pinch My Salt
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
- Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans. (Grease or paper for 24 cupcakes)
- Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
- In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. (I used a stand mixer...awesome!)
- Make sure you have cake pans buttered, floured, and nearby (or cupcake pans). In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean. (*18-20 minutes for cupcakes)
- Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).
16 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla extract
2 1/2 cups powdered sugar
pinch of salt
With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
Orange Champagne Cupcakes: Cake from NY City Weddings
2/3 cup butter, room temp
1 1/2 cups granulated sugar
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup champagne
*I added a heaping Tablespoon of orange rind to the batter for color*
6 large egg whites, at room temperature
- Preheat the oven to 350 F. Insert liners into a medium cupcake pan.
- In a large bowl, cream butter and sugar until light and fluffy, about 3-5 minutes
- In a separate bowl, sift together all dry ingredients.
- Blend all the dry ingredients into the creamed mixture, alternating with champagne. (I added the orange zest here)
- In a large clean bowl, beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then add the rest and fold until well-blended.
- Fill the cupcake liners three-quarters of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Brush cooled cupcakes with champagne
1/2 cup sugar
6 Tbsp cornstarch
6 egg yolks
2 cups half-and-half
3 Tbsp butter, cut up
3 Tbsp orange liqueur or orange juice concentrate (I used concentrate, but I think I'll use liqueur next time)
2 Tbsp grated orange rind
1 tsp vanilla extract
- Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove from heat; whisk in butter and remaining ingredients until smooth. Pour into a bowl; cover and chill at least 4 hours.
- Use a melon baller, teaspoon, or knife to core out a small hole at the top of the cupcake. When the cream is set, fill holes in cupcakes with 1-2 teaspoons of cream
- NOTE: this recipe is for a cake. There is WAY too much cream for 24 cupcakes...I would recommend halving this recipe.
3/4 cup vegetable shortening
1 1/2 sticks unsalted butter, at room temp
3 tablespoons champagne
4 1/2 cups confectioners' sugar
In a large bowl beat the shortening and butter until creamy. Add the champagne. Slowly add confectioners' sugar and beat until smooth. If necessary, add additional champagne to achieve desired spreading consistency.
