Mini Red Velvet Cupcakes

I had not one, not two,  but three of my closest friends birthdays this weekend, so obviously, I wanted to bake something.

Ellie and I decided to make Magnolia’s Red Velvet Cupcakes — you just really can’t go wrong with the Magnolia recipes.

We used one recipe and with that one recipe we were able to make 48 mini cupcakes and 12 regular cupcakes — pretty wild eh!?

From previous experience, I believe one of the most important steps is mixing the cocoa powder and red food colouring to a smooth paste. We were a little low on food colouring — we used 5 tablespoons instead of 6, but the colour still was great!

It’s always easy to use a KitchenAid to do all the dirty work, i.e. mixing.

Just make sure to scrape down the sides of the bowl.

Isn’t the colour beautiful?

Use a spring-action scoop for filling the trays. It makes less of a mess and it’s easier to make sure all the cupcakes are the same size.

Bake for 15-20 minutes and here they are!

Not bad, not bad. We gave one lucky cupcake two liners, can you spot which one that is?

Next up, piping. We used a large star tip and large round tip for piping. The piping took just a few minutes.

Which do you prefer – star tip piping at the back or round tip piping at the front?

By the way, we obviously used cream cheese frosting for the cupcakes — you just can’t use anything else.

Here’s a closer image of these pretty little things.

Oh no, what happened to this one?

You always have to taste everything you bake or cook — that’s a RULE!

And we made 60 cupcakes so a few missing is no big deal…

You can find the recipe here.

Yours edibly,

Elana

Mother’s Day Desserts

What would a meal be without dessert?

You certainly wouldn’t have happy guests if you skipped out on this necessary component of the meal.

For mother’s special day, I opted to make a chocolate tart and mini carrot cupcakes with cream cheese icing.

I know what you’re thinking, ‘did she crack an egg on top of the cupcakes?’

NO, I most certainly did not. But now that I think about it, my little bit of creativity would have fared better during Easter.

Oh well. They still tasted good.

Here is the tart crust, the hardest part to make.

I spent about 30 minutes trying to even out the edges, then I decided, if it’s a little rough around the edges maybe people will want to eat it more?

The filling was pretty much just chocolate ganache. Heavy cream and chocolate — what could be better?

I had to take a photo of the drooping cupcake. See it? On the left?

Looks like there might be a couple on the right too.

Breakfast anyone?

And for the final touches…

I used this Martha Stewart recipe for the chocolate tart.

And I used my own recipe for the cupcakes.

Mini Carrot Cupcakes with Cream Cheese Icing

Ingredients

  • 1 cup granulated white sugar
  • 1 cup dark brown sugar
  • 1 cup canola or vegetable oil
  • 4 eggs
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • ¾ cup roughly chopped walnuts

Cream Cheese Icing

  • 1 cup/package of regular Philadelphia cream cheese
  • ¼ cup (or half a stick) unsalted softened butter
  • 2 cups icing sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F and place cupcake liners in mini muffin tray.
  2. In a large bowl, mix white and brown sugar, oil, and eggs until they’re nice and smooth.
  3. In a small bowl, sift flour together with baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Pour flour mixture into wet mixture and beat just until moistened—do not over mix.
  5. Add the carrots, coconut, and walnuts and fold into the batter until the ingredients are well-incorporated.
  6. Pour batter into cupcake liners until about 3/4 full.
  7. Bake for about 18 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
  8. While the cake is baking, combine all the ingredients for the icing in a food processor. Mix on low speed until the icing is smooth with no lumps. A hand blender also works well for this step.
  9. Allow the cupcakes to cool on a rack for at least 10 minutes before icing.

Enjoy!

Yours edibly,

Elana