Welcome to our blog, we are glad you stopped by!
We are 3 sisters with a lot of ideas that we will be posting. To read more about us click the ABOUT US tab.
If you like what you see don't forget to become a follower for up dates!

Follow by Email

Powered by Blogger.

Thursday, January 19, 2012

Red Velvet S'more Cupcakes

"A well balanced diet is a cupcake in both hands"

So to celebrate our first post here is a to die for cupcake recipe very easy to make the only problem is you won't want to stop at just one!

Take all your ingredients and mix like the recipe says

 Put in cupcake liners

Mix your topping

Cool your cupcakes

Top with icing and enjoy. 

So far this is my favorite cupcake recipe!
Red Velvet S'more cupcakes
1 1/4 c flour
3/4 c superfine sugar (regular sugar works just fine)
1 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
*3/4 c buttermilk (see note below)
1/2 c canola oil
1 large egg plus 1 large egg yolk
1 1/2 Tbsp liquid red food coloring
1 tsp white vinegar
1 tsp vanilla extract
3/4 c bittersweet chocolate chips (semisweet works too)
*if you don't have buttermilk make it by using just under 3/4 c milk and about 3/4 Tbsp vinegar, pour vinegar in milk and let sit for a minute it will thicken slightly*

Preheat oven 350 line cupcake pan with paper liners
In a large bowl whisk together flour sugar cocoa powder baking soda and salt
In a mixer or another bowl combine buttermilk, oil ,egg and egg yolk, food coloring, vinegar and vanilla, beat until well combined (about 2 minutes)
With mixer on low speed slowly beat in flour mixture until blended, stir in 1/2 c of the chocolate chips . Fill muffin cups 2/3s full sprinkle tops of cupcakes with remaining chocolate chips. Bake 20 minutes or until a tooth pick comes out clean. Cool completely

Meringue Frosting
4 large egg whites at room temperature
1/4 tsp cream of tarter
1/2 tsp vanilla extract
2/3 c superfine sugar (regular works fine)

In a mixer beat egg whites and cream of tartar on high about 45 seconds, until frothy. Add vanilla and 1 Tbsp of the sugar. Continue beating oh high add remaining sugar 1 Tbsp at a time until the whites form stiff peaks.
spoon 1/4 cup onto each cupcake and swirl with a spatula into high peaks.
If you want to go all out lightly brown with a small kitchen torch (aim at just the tops so liners won't burn) a few seconds in your broiler might work too.
Serve or store in a container in refrigerator up to 2 days, bring to room temp before serving

1 comment:

  1. YUMMY! I love all things s'mores, but I've never heard of a red velvet s'mores combination. Thanks for sharing the recipe at oopsey daisy!