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So while I do get lovely email asking about my sex life, the number one question that come via email is do you have an easier way to print your recipes? And before the answer was always no. The other question is do you have a newsletter I can subscribe to? That answer remains no. I seriously have enough trouble figuring out what to put on this blog let alone come up with a newsletter, which would be called Baking from a Crappy Apartment Kitchen. 🙂 Which is what I would like the title of my Food Network show to be. 😉

But in all seriousness you will all be excited to learn that thanks to RECIpage you can now print my recipes. Well right now 22 of them. But eventually all of them once the arm is feeling better to sit at a computer and put them all in. And you can Pin them…there’s a button. You can Tweet them…there’s a button. And you can Facebook them…there’s a button. Lots of options (email, text!). But the most important being the ability to print them.

If you look on the top right hand side of my blog where there are words you will see one that says Recipage. If you click on that it will take you to a page that has my recipes so far this year and the ones from December. Like I said, eventually I hope to have all six and a half years of recipes in there.

So I hope this makes you the reader a little more happy…I aim to please. Well not really. 😛 Well okay, kind of. 🙂 Speaking of pleasing, almost everyone I know loves a red velvet cupcake. Which are popular around Valentine’s Day which (FYI men) is coming up soon (less than a month). These have a little twist with a White Russian Cream Cheese Frosting added to it…so not kid friendly, but can be made kid friendly.



Red Velvet Cupcakes with White Russian Cream Cheese Frosting

Red Velvet Cupcakes:

2 1/4 cups unbleached all-purpose flour

1 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/4 cup unsweetened cocoa powder

2 eggs

1 cup buttermilk

1 teaspoon distilled white vinegar

1 cup vegetable oil

2 tablespoons (1 ounce) red food coloring

1 teaspoon pure vanilla extract

White Russian Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened to room temperature

1/2 cup (1 stick) unsalted butter, softened to room temperature

4 cups (about a 1-pound package) powdered sugar

2 TBSP Kahlua

2 TBSP vanilla vodka

Cream to thin

For the cupcakes:

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside.

In a bowl of an electric mixer set on medium speed, lightly beat the eggs.

Add the buttermilk, vinegar, oil, food coloring and vanilla, beating until well-combined.

Slowly add the dry ingredients, mixing until combined. Pour the batter into the prepared muffin cups, filling each cup about 2/3 full.

Bake for 25 to 35 minutes, or until a wooden skewer inserted near the center of a cupcake comes out clean.

Remove the muffin pan from the oven and cool on a wire rack for 10 minutes. Turn the cupcakes out of the tin, and place them on the wire rack to cool completely.

White Russian Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened to room temperature

1/2 cup (1 stick) unsalted butter, softened to room temperature

4 cups (about a 1-pound package) confectioners’ sugar

2 TBSP Kahlua

2 TBSP vanilla vodka

Cream to thin

In a stand mixer with a paddle attachment on medium-high speed, cream the cream cheese and butter.

Reduce the speed to low, and gradually beat in the powdered sugar, until the mixture is fluffy.

Beat in the Kahlua and vodka. Thin with cream if need be.

Adapted from The Greyston Bakery Cookbook by Sara Kate Gillingham-Ryan

