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Tag Archives: red velvet

GUINNESS CUPCAKES and RED VELVET CUPCAKES WITH IRISH CREAM FROSTING

18 Monday Mar 2013

Posted by Ceri Wilkin in Uncategorized

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cream cheese glaze, cupcakes, Guinness, Irish cream frosting, red velvet, St Patricks day

St Patricks day is here – and this year I plan to dress head to toe in green and eat dessert first.
I made the Guinness cupcakes for a recent dinner party and the red velvet cupcakes as the adult sweet treat during a play date, and both were fun additions to the festivities.

GUINNESS CUPCAKES

1 cup Guinness beer
1 stick plus 1 tablespoon unsalted butter, cut into 1-inch pieces
3/4 cup cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
2 1/2 teaspoons baking soda
cream cheese glaze (recipe follows)

Heat oven to 350F. Put baking liners into muffin tins.
In a large saucepan, combine beer and butter, heat until butter is melted. Remove from heat and whisk in cocoa and brown sugar.
In a large mixing bowl, whisk sour cream with eggs and vanilla, fold in beer mixture.
Sift together flour and baking soda, fold into the batter. Pour mixture into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes, remove from muffin tins and cool on a rack. Spread with cream cheese glaze.

CREAM CHEESE GLAZE

8 ounces cream cheese
1 1/4 cups confectioners sugar
1/3 cup half and half
1 teaspoon Guinness beer

Using an electric mixer, beat cream cheese until smooth, sift in confectioners sugar and beat until well blended. Add half and half and beat until smooth.
Spread glaze over cupcakes.
Enjoy!

RED VELVET CUPCAKES WITH IRISH CREAM FROSTING

CUPCAKES

2 1/4 cups flour
1 1/2 teaspoons baking soda
pinch salt
1 cup of buttermilk, at room temperature
2 eggs
1 tablespoon of white vinegar
1 teaspoon of vanilla extract
1/4 cup of cocoa powder
3 tablespoons of red food coloring
3/4 cup of butter, softened
1 1/2 cups of sugar

FROSTING

1 1/2 cups butter, softened
4 cups confectioners sugar, sifted
3 tablespoons Irish cream liqueur
1/2 teaspoon vanilla extract

Heat oven to 350F.
Line 24 muffin cups with cupcake liners, set aside.
In a medium bowl, whisk flour, baking soda and salt together.
In a separate medium bowl, whisk buttermilk, eggs, vinegar and vanilla together.
In a small bowl, stir cocoa and food coloring together to form a smooth paste.
In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy. Reduce speed to low and beat in a third of the flour mixture, followed by half of the buttermilk mixture. Repeat. Then beat in remaining flour mixture until just combined. Beat in cocoa mixture.
Pour about 1/4 cup of batter into each muffin cup. Bake cupcakes 15 to 20 minutes, or until a pick inserted in the center comes out with just a few crumbs.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
With an electric mixer on high, cream butter until smooth. Gradually add confectioners sugar (1/2 cup at a time) mixing on medium speed and scraping down sides of bowl after each addition, increasing speed to high for 10 seconds after every two additions. Add liqueur and vanilla and beat until smooth. Use immediately or refrigerate in an airtight container for up to 5 days.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, March 2010
www.arkansasonline.com/

HEART SHAPED BANANA MUFFINS and PINK PASSION MARSHMALLOWS and RED VELVET CHEESECAKE BROWNIES

14 Thursday Feb 2013

Posted by Ceri Wilkin in Uncategorized

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banana muffins, brownies, cheesecake, heart, marble, marshmallows, pink passion, red velvet, valentines

This week has felt as crazy busy as the month of December.
There was Mardi Gras cooking to be done, a Fat Tuesday celebration to be attended, Lent to be negotiated, and sick children at home that made it difficult to accomplish anything. Valentines day I organize desserts for our very sweet, very deserving teachers, and then we always cook for friends in the evening.
This year, instead of giving something up for Lent, I decided to add something – of course! A Gratitude Journal, and today, among many things, I am very thankful that after two weeks, all my children are well and back in school. I heart that.

HEART SHAPED BANANA MUFFINS

Heat oven to 325F.
Place muffin liners into mini-muffin cups.
Cream together 1/2 cup shortening with 1 1/4 cups sugar. Add 2 well beaten eggs.
Sift together 2 cups of flour, 1/2 teaspoon salt and 1/2 teaspoon soda. Mash 3 to 5 bananas.
Alternate adding to sugar mixture, 4 tablespoons of buttermilk, the mashed banana and flour mixture. Mix well. Add 1 teaspoon vanilla and 1 cup white chocolate chips.
Fill the muffin cups, and before putting the cupcakes in the oven, slip a marble between the liner and the muffin tin to form an indent.
Bake muffins for 12 to 15 minutes.
Enjoy!

Recipe adapted from Treats from Arkansas Kitchens, 1960

PINK PASSION MARSHMALLOWS

confectioners sugar
2 packets unflavored gelatin
1 1/2 cups sugar
1/2 cup light corn syrup
pinch salt
1 1/2 teaspoon vanilla
red food coloring

Spray an 8 inch pan with cooking spray.
Dust heavily with confectioners sugar. In a mixing bowl, sprinkle gelatin over 1/3 cup cold water, and let set 10 minutes.
In a saucepan, combine sugar, corn syrup, salt and 1/3 cup water. Bring to a boil to dissolve sugar, then boil 4 minutes more.
With mixture on low speed, pour hot sugar syrup into gelatin. Continue beating until completely mixed. Turn mixer to high and beat 10 to 15 minutes more, until mixture has doubled in volume and is completely white. Beat in vanilla and food coloring, if using.
Spread mixture in the prepared pan. Let set 3 hours or overnight. Turn onto a cutting board dusted with confectioners sugar. Cut into desired shapes.
Enjoy!

Recipe adapted from Parents Magazine, February 2006
www.parents.com/recipes/

RED VELVET CHEESECAKE BROWNIES

RED VELVET LAYER
3 1/4 cups flour
2 1/4 cups sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 eggs
1 cup vegetable oil
4 tablespoons milk, divided
1 tablespoon vanilla extract
1 tablespoon red food coloring
2 teaspoons white vinegar
CHEESECAKE LAYER
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract

Heat oven to 350F.
Coat a 13 X 18 pan with cooking spray.
Whisk together flour, sugar, cocoa powder, salt and baking powder.
Whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla, food coloring and vinegar. Add dry ingredients and stir until well combined. Scrape into pan (reserving 3/4 cup). Smooth to reach all the edges.
Beat cream cheese with an electric mixer until smooth. Add sugar and beat until fluffy, about 2 minutes. Add eggs and vanilla, beating well. Pour cream cheese mixture on top of red velvet layer in pan and smooth mixture until it reaches all the edges.
Combine remaining milk with reserved batter. Stir well. Drop spoonfuls on top of cheesecake layer. Drag the tip of a knife through red velvet and the cheesecake layers to create swirls.
Bake 25 minutes or just until the center is set. Let cool. Cut into shapes using heart cookie cutters.
 Enjoy!

Recipe adapted from Relish Magazine, February 2013
relish.com/

RED VELVET BROWNIES and LIMONCELLO ROLL

20 Thursday Dec 2012

Posted by Ceri Wilkin in Dessert

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brownies, cream cheese frosting, limoncello, red velvet, roll

When I remember my favorite things, it usually always involves people and food – I love any occasion where wonderful friends – familiar or as yet undiscovered – gather, and food is consumed.
A dear friend invited us for dinner and I offered to bring dessert. I wanted something that would please the kids and indulge the adults, and liked the contrast of the chocolate and lemon. Although my Limoncello Roll didn’t so much elegantly roll as flop, it still tasted lovely.

RED VELVET BROWNIES

4 ounces of chocolate, chopped
3/4 cup butter
2 cups of sugar
4 eggs
1 1/2 cups flour
1 (1 ounce) bottle of red food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt

Heat oven to 350F.
Line bottom and sides of a 9 inch pan with foil, lightly grease the foil.
Microwave chocolate and butter in a large microwave safe bowl, 1 1/2 to 2 minutes or until melted and smooth.
Whisk in sugar. Add eggs, one at a time, whisking just until blended after each addition. Gently stir in flour, food coloring, baking powder, vanilla extract and salt. Pour mixture into prepared pan.
Bake for 45 minutes, or until a wooden pick inserted in the center comes out with a few moist crumbs. Cool completely on a wire rack.
Lift brownies from pan, using foil sides as handles, gently remove foil. Spread cream cheese frosting on top of brownies and cut into squares.

CREAM CHEESE FROSTING

1 (8 ounce) package of cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
Enjoy!

Recipe adapted from Southern Living, December 2010
www.southernliving.com › Food › Recipes

LIMONCELLO ROLL

5 eggs
pinch of salt
3/4 cup sugar
1/2 teaspoon vanilla extract
8 tablespoons flour
1 1/2 teaspoons baking powder
40 grams of butter, melted
2 to 3 tablespoons sugar
1 1/4 cups cream
1 cup lemon curd
2 tablespoons limoncello

Heat oven to 190C.
Grease and line a 35cm by 26cm baking dish.
Beat eggs until frothy. Add salt, sugar and vanilla and beat until thick and pale. Sift over combined flour and baking powder, add butter and fold in gently. Pour into dish and bake 10 to 12 minutes or until puffed. Turn out on to baking paper sprinkled with sugar. Cool before spreading with half the lemon curd.
Whip cream, add limoncello and remaining curd and mix until firm. Spread over sponge leaving a border on one long side. Tuck over and roll up sponge from the other side. Chill 2 to 3 hours before slicing.
Enjoy!

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/entertaining.asp

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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