VELVET CHICKEN RECIPE RECIPES

Name: Red Velvet Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 30
Cuisine: Deep South,
Ingredients: Cupcakes; 2 1/2 cups flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup (2 sticks) butter softened; 2 cups granulated sugar; 4 eggs; 1 cup sour cream; 1/2 cup milk; 1 bottle (1 ounce) McCormick® Red Food Color; 2 tsps McCormick® Pure Vanilla Extract; Vanilla Cream Cheese Frosting:; 1 package (8 ounces) cream cheese, softened; 1/4 cup (1/2 stick) butter, softened; 2 tbsps sour cream; 2 tsps McCormick® Pure Vanilla Extract; 1 box (16 ounces) confectioners’ sugar

RED VELVET CUPCAKES RECIPE | MCCORMICK

Red Velvet Cupcakes Recipe | McCormick image

Love red velvet cake but don't want to eat the big portions? These red velvet cupcakes with vanilla cream cheese frosting are the mini versions of our classic red velvet cake — perfect for snacking, gifting, and all holidays and occasions.

Provided by McCormick

Prep Time 20 minutes

Cook Time 20 minutes

Yield 30

Number Of Ingredients 18

Ingredients

Cupcakes
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 tsps McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tbsps sour cream
2 tsps McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar

Steps:

Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.

Nutrition Facts : Calories 272 Calories

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP | JUST A PINCH ...

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP | Just A Pinch ... image

This recipe takes me back to my childhood in the 1950's when my mother and I would take an occasional shopping trip to Indianapolis (we lived in Anderson, IN) and have lunch in the Ayre's Tearoom. Too many memories to share here, but their Chicken Velvet Soup stands out. Cook's notes: "L.S. Ayres Tea Room Recipes & Recollections" from Indiana State Museum Recipe from: http://www2.indystar.com/recipes/view/4744 Photo from: examiner.com

Provided by Ellen Bales @Starwriter

Categories Chicken Soups

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 1/2 stick(s) butter
3/4 cup(s) all purpose flour
1 cup(s) warm milk
1 pint(s) hot chicken stock (may use swanson's)
1 cup(s) warm cream (may use half and half)
1 quart(s) chicken stock
1 1/2 cup(s) chopped cooked chicken
1/4 tablespoon(s) salt (3/4 teaspoon)
dash(es) pepper

Steps:

In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
When it begins to thicken, add remaining ingredients and cook over low heat until hot.

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