CHOCOLATE DALMATIAN RECIPES

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RED VELVET CUPCAKES RECIPE - FOOD NETWORK



Red Velvet Cupcakes Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 2 hours 15 minutes

Prep Time 50 minutes

Cook Time 55 minutes

Yield 16 cupcakes

Number Of Ingredients 16

15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons, plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract

Steps:

  • For the cupcakes:
  • Preheat oven 350 degrees F. 
  • Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. 
  • In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough. 
  • Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
  • For the cream cheese frosting:
  • Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined. 
  • The frosting can be used right away, or stored in the refrigerator up to a week. 
  • Frost cooled cupcakes with the cream cheese frosting.

PEAR BREAD I RECIPE | ALLRECIPES



Pear Bread I Recipe | Allrecipes image

This bread is great lightly toasted for breakfast or anytime!

Provided by ANGIEGAIL

Categories     Breakfast Bread

Yield 2 -8x5 inch loaves

Number Of Ingredients 11

3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
¾ cup vegetable oil
3 eggs
2 cups white sugar
2 cups peeled shredded pears
1 cup chopped pecans
2 teaspoons vanilla extract

Steps:

  • In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
  • In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
  • Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

Nutrition Facts : Calories 278.7 calories, CarbohydrateContent 38 g, CholesterolContent 27.9 mg, FatContent 13.1 g, FiberContent 1.7 g, ProteinContent 3.5 g, SaturatedFatContent 1.7 g, SodiumContent 196.4 mg, SugarContent 22 g

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