Home Party Dessert Recipe
1/27/2017
Beets Red Velvet Cupcakes
(cupcakes)
3/4 cup boiled beets
1/3 cup oil
1 1/4 cups sugar
1 1/2 t vanilla extract
1 1/4 cups flour
1/4 t salt
1 1/2 T natural cocoa powder (not Dutch processed)
1 1/2 t baking powder
1 cup almond milk
(icing)
1/4 cup butter
8 oz. cream cheese
1~1 1/2 cups icing sugar
a splash of vanilla extract
>how to make<
(cupcakes)
3/4 cup boiled beets
1/3 cup oil
1 1/4 cups sugar
1 1/2 t vanilla extract
1 1/4 cups flour
1/4 t salt
1 1/2 T natural cocoa powder (not Dutch processed)
1 1/2 t baking powder
1 cup almond milk
(icing)
1/4 cup butter
8 oz. cream cheese
1~1 1/2 cups icing sugar
a splash of vanilla extract
>how to make<
*Preheat oven to 350 degrees.
*Mix the beet and oil until incorporated.
*Add sugar, vanilla extract.
*In a bowl, sift together flour, cocoa powder, salt, and baking powder.
*Alternate adding the flour mixture and milk until incorporated into the batter.
*Divide among cupcake liners, filling them 3/4 full, and bake for 15~20 minutes (for mini cupcakes) and 20~25 minutes (for regular sized cupcakes) until a cake tester or toothpick comes out clean when poked in the middle.
*To make the cream cheese icing, whip together all ingredients (add the icing sugar 1/2 cup at a time until it reaches your desired consistency).
*Pipe onto cupcakes as desired.(The beetroot may discolor the frosting if left for too long.)
*Keep the cupcakes in the fridge and let sit at room temperature at least 30 minutes before serving.
-makes 24 mini cupcakes and 3 regular sized cupcakes, or 12~14 regular sized cupcakes-
Note: I learned this recipe was adapted from "My Diverse Kitchen".
Labels: Beets Red Velvet Cupcakes recipe, cupcake recipe, Red velvet cupcake recipe
1/10/2017
Raspberry Mascarpone Tart
(for the dough)
1 cup all purpose flour
2 T cake flour
1/4 t salt
1/8 t baking power
1/2 cup cold butter
3~4 T ice water
(for the filling)
2 cups mascarpone
1/3 cup sugar
1 t vanilla extract
4~6 half pints fresh raspberries
>how to make<
(for the dough)
1 cup all purpose flour
2 T cake flour
1/4 t salt
1/8 t baking power
1/2 cup cold butter
3~4 T ice water
(for the filling)
2 cups mascarpone
1/3 cup sugar
1 t vanilla extract
4~6 half pints fresh raspberries
>how to make<
(for the dough)
*Combine the flours, salt, and baking powder in the bowl of an electric mixer with a paddle attachment.
*Mix on the lowest speed until the ingredients are combined, or about 30 seconds.
*Cut the butter into eight to ten pieces and add it to the dry ingredients.
*Mix on the lowest speed until the butter is cut in and the mixture resembles coarse sand.
*With the mixer running on the lowest speed, pour in the water in a thin stream.
*Continue mixing until the dough masses around the paddle, or 10 to 15 seconds.
*Scrape the dough from the paddle and the bowl, wrap in plastic, and refrigerate for at least 2 hours.
*When the dough is well chilled, roll to a thickness of 1/8" on a lightly floured surface.
*Lay the dough into a 10" tart pan.
*Freeze the tart for 1 hour to keep the dough from shrinking while baking.
*Preheat the oven to 350 degrees.
*Remove the tart from the freezer, cover it with foil(shiny side down), and fill it with dried beans.
*Bake for 20 minutes, then remove foil and beans and bake for another 10 minutes, or until light golden brown. Cool.
(for the filling)
*Combine the mascarpone, sugar, and vanilla.
*Spread evenly over the bottom of the tart shell,.
*Top with the fresh raspberries and serve.
-serves 12-
Note: I modified the recipe from "Italian Comfort Food", and made it into tartlets. I also added glaze.
Labels: raspberry mascarpone tart recipe, raspberry tartlet recipe, tart recipe
