Sunday, August 22, 2010

Cheddar & Chive Cupcakes

2 Cups Flour
1 T baking powder
1/2 Tsp baking soda
1 Tsp salt
2 Eggs
1/2 Stick butter, melted
1 Cup shredded cheddar
1 Cup sour cream
1/2 Cup chopped Chives
Pepper to taste
Parsley to taste

Mix together flour, baking powder, baking soda, and salt.  Add eggs, melted butter, and cheddar, and beat until combined.  It'll look like a crumbly, flakey mess. Add sour cream and chives and mix until combined.   Mixture will be light and fluffy.  Drop by spoonful into greased small muffin pan.  I used a regular sized muffin tin and got 12 decent sized cupcakes.  I added some parsley and pepper to the top of each once they were in the pan.  Bake at 400 degrees for 15 minutes or until golden brown.  Best served warm or reheated in the oven.

Once cooled, I put a little bit of whipped cream cheese and some fresh chives.  They were delicious.  For those who didn't eat them with cream cheese, they were just as delicious with butter.

Red Velvet Cake with Buttercream Icing

1 1/4 cup flour

3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 T cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk
1 egg
1 T red food coloring
1/2 tsp white vinegar
1 tsp vanilla

Sift together flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, whisk together oil, buttermilk, egg, food coloring, vinegar, and vanilla. While mixing at medium speed, gradually add dry mixture to wet mixture until just combined. Pour mixture into a spring form pan (I used a 8"). Bake at 350 for 25 minutes, or until an insterted toothpick comes out clean.


1 stick room temp. butter
2 1/2 cups confectioner’s sugar
1/4 cup milk
1/2 tsp vanilla
a dash of almond extract

Beat butter until smooth and creamy. Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency. Add additional sugar if needed.   I also free pour vanilla, generally.  Use fresh and not extract, it'll make a difference.

One the cake cools down, ice with a small spatula.  I find that it's best to make the icing once the cake is completely cool, as the icing only takes a few minutes to make and generally hardens up a bit just as quickly, which makes it harder to spread.  If you do notice that it has thickened up, just take the beaters to it and that should do the trick.  If it's still kind of hard, add a teaspoon of milk and beat until soft.  If you find that you've added too much milk, just free pour icing/confectioner's sugar, and that'll thicken it up!

Ignore the sloppy icing job.  It was after mid-night and I just wanted it done!