"Easy Baking"

Show 126


Reston Town Center Location
11939 Democracy Drive
Reston, Virginia 20190
www.redvelvetcupcakery.com


Ciji Russell - Executive Pastry Chef (Reston Town Center) - left
Stephanie MacGlaughlin - Executive Pastry Chef (Penn Quarter) - right


Coconut Overload Cupcakes
(yield 18 cupcakes)

Cake Batter
Ingredients:
1)   1 ½ cups Cake Flour
2)   1 teaspoon Baking Powder
3)   ½ teaspoon Kosher Salt
4)   1 stick Unsalted Butter - Room Temperature
5)   1 cup Sugar
6)   5 Whole Eggs
7)   1 ½ teaspoons Coconut Extract
8)   1 cup Shredded Coconut

Preparation:
1)   Preheat oven to 350 degrees.
2)   Using a mixer, beat the butter and sugar until light and fluffy.
3)   Next, add the eggs one at a time and beat well between each addition.
4)   Add the coconut extract and mix to combine.
5)   Sift together the flour, baking powder and salt and add all at once,
       mixing until about halfway combined.
6)   Add the shredded coconut and finish mixing until just combined.
7)   Portion the batter into a lined muffin pan until cups are ¾ full.
8)   Bake at 350 degrees for 18 to 20 minutes, rotating pan halfway
       through the baking time.
9)   Allow cupcakes to cool completely to room temperature.

Coconut Cream Cheese Frosting
Ingredients:
1)   1 stick Unsalted Butter - Room Temperature
2)   3 cups Powdered Sugar
3)   1 tsp. Coconut Extract
4)   2 cups Cream Cheese

Preparation:
1)   Using a mixer, beat the cream cheese on medium speed until
       softened.
2)   Add half the powdered sugar and beat to combine.
3)   Then, add the remaining powdered sugar, coconut extract, and
       butter in small chunks and beat until thoroughly combined.
4)   Top the Coconut Overload cupcakes with the Coconut Cream
       Cheese frosting using a piping bag or spatula.
5)   Garnish with toasted coconut and serve.


Roasted Sweet Potato Cupcakes
(yield 12 cupcakes)

Cake Batter
Ingredients:
1)   ½ cup Vegetable Oil
2)   1/3 cup Sugar
3)   ¼ cup Light Brown Sugar
4)   2 Eggs
5)   1 cup All Purpose Flour
6)   1 tsp. Baking Powder
7)   ½ tsp. Baking Soda
8)   1/8 tsp. Salt
9)   1/8 tsp. Ground Cinnamon
10) 1/8 tsp. Ground Ginger
11) 1/8 tsp. Ground Allspice
12) ½ cup Sweet Potato Puree

Preparation:
1)   Preheat oven to 350 degrees.
2)   Using a mixer, combine the vegetable oil, sugar and light brown
       sugar well.
3)   Next, add the eggs and sweet potato puree and mix until
       thoroughly combined.
4)   Sift together the flour, baking powder, baking soda, salt,
       cinnamon, ginger and allspice and add the mixture all at
       once. Mix all ingredients until just combined.
5)   Portion the batter into a lined muffin pan until cups are ¾ full.
6)   Bake at 350 degrees for 18 to 20 minutes, rotating pan halfway
       through the baking time.
7)   Allow cupcakes to cool completely to room temperature.

Roasted Pecan Buttercream Frosting
Ingredients:
1)   1 lb. Powdered Sugar
2)   ¼ cup Whole Milk
3)   1 stick + 2 tbs. Unsalted Butter - Room Temperature
4)   ¼ tsp Vanilla Extract
5)   1 pinch Kosher Salt
6)   ¼ cup Roasted Well-Chopped Pecans

Preparation:
1)   Using a mixer, beat the butter until soft.
2)   Add half the powdered sugar to the butter and mix well.
3)   With mixer running, slowly add the milk, vanilla and salt.
4)   Next, add the remaining powdered sugar and pecans.
5)   Mix on low speed until all ingredients are thoroughly combined.
6)   Then, increase the speed to high and whip until light and fluffy.
7)   Top the Sweet Potato Cupcakes with the frosting using a piping
       bag or spatula.
9)   Garnish with roasted pecan half and serve.



 Signature Cupcakes sold by Red Velvet Cupcakery - Left
Red Velvet's Cupcake - right



In the Studio Kitchen with Ciji Russell (left), Stephanie
MacGlaughlin (center) and Lindsey Gustin (right)


Good Eating!!!