Joy the Baker » christmas

Red Velvet Christmas Cupcakes

joythebaker — Thu, 22 Dec 2011 04:09:35 +0000

Dear Santa,

Let’s have some real talk. If you’ve been listening to my podcast you know all about what I want for Christmas. You’ve heard me blabber on and on about glitter nail polish, sequin tops, Tina Fey, and bourbon. Yes… I want Tina Fey for Christmas.

Actually though… I want none of these things. Well, except chocolate. Did I mention chocolate? I could also use a generous dose of patience, a few more hours in the day, and enough energy to never have to sleep. Basically I want you to turn me into a patient and kind superhero… and I want to keep my glasses. They make me look smarter (and see better).

As a trade for such gifts, I offer you these cupcakes. I’ve fashioned them into a haphazard Christmas tree (or pointed arrow… whatever) in an effort to please you.

Please say it works!

Sweet…

Joy

These cupcakes were the first thing I thought about when I woke up this morning at 6:51am. By 9:04 they were being baked. Forty minutes later they were being frosted.

Sometimes the morning just required cupcakes.

Like sometimes the morning requires fried chicken… I dunno. Inexplicable.

Oh. There’s a thing you should know about Red Velvet Cupcakes. Red dye.

If you sneak off to eat a cupcakes worth of batter… you’ll have a stained red mouth when you’re trying to deny licking the beaters. Not slick.

Silky smooth Cream Cheese Frosting is the perfect topping to these simple red cupcakes.

I tinted some frosting green for some extra holiday spirit. It’s probably what Santa would be down with.

Please consider these to be super simple holiday cupcakes. They’re no fuss. They’re not demanding. They’re simple little darlings. They’re super heros.

The red velvet cake is moist and perfectly proportioned. That means it’s not too light and not too dense. Red food coloring is the key to the color of these cupcakes, but cocoa adds a lovely kick of flavor. Vinegar is important too. It makes the red redder and helps to activate the baking soda. If you don’t have white vinegar… you can totally use apple cider vinegar too. No fuss. Let’s keep it simple.

Cream Cheese frosting? Be proud and pile it high! This frosting is speckled with vanilla beans and tinted with green dye. Sure… I also went a little nutso with the yellow sprinkles. No biggie.

Enjoy the holiday with some simple little cakes.

Red Velvet Christmas Cupcakes

makes 2 dozen cupcakes

Print this Recipe!

For the Cupcakes:

2 teaspoons pure vanilla extract

2 1/2 tablespoons red food coloring

1/4 cup plus 2 tablespoons unsweetened cocoa powder

2 1/4 cups all-purpose flour

1 teaspoon sea salt

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups packed brown sugar

2 large eggs

1 cup milk (I used 2 percent milk)

2 teaspoons white vinegar

For the Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature

1 (4-ounce) package cream cheese, at room temperature

2 teaspoons pure vanilla extract, or scrapings of 1 vanilla bean

1 tablespoon milk

3 cups powdered sugar, sifted

green food coloring

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line two muffin pans with cupcake papers and set aside.

In a small bowl, whisk together vanilla extract, food coloring, and cocoa power. The mixture will become a thick paste. Set aside.

In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat together butter and brown sugar. Beat on medium speed until slightly more pale and fluffy, about 5 minutes.

Beat in eggs, one at a time, beating for one minute between each addition. Stop the mixer and scrape down the sides of the bowl as necessary.

Beat in the red cocoa paste. Incorporate well, beating on medium-high speed.

Add half of the flour mixture. Beat batter on low speed while adding half of the milk. Stop the mixer and scrape down the bowl. Add the remaining flour and beat on low speed while adding the remaining milk.

Add the vinegar. Beat well.

Divide the batter between the 24 cupcake tins. Bake for 18-20 minutes, or until a cake skewer inserted in the center of the cupcake comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes before placing on a wire rack to cool completely. Cupcakes should be completely cooled before frosting. While the cupcakes cool, make the frosting.

To make the Frosting:

In the bowl of a stand mixer, fitted with a paddle attachment, add softened cream cheese. Beat on medium speed until cream cheese is extra soft and pliable, about 1 minute.

Add softened butter and continue to beat on medium-low speed until butter and cream cheese are thoroughly combined. Add 2 cups of powdered sugar, vanilla extract or beans, and milk. Beat of medium speed until well incorporated. Add remaining powdered sugar and beat until smooth and fluffy.

Add more powdered sugar or milk depending on your desired consistency.

Remove about 1/4 of the frosting and place in a small bowl. That’s the frosting that will stay white. Add several drops of green food coloring to the majority of the frosting.

Place frosting in the fridge for an hour before frosting if you’d like to firm it up a bit before frosting cupcakes.

Frost cupcakes by piping with a pastry bag, or by spooning a big dollop of frosting onto the top of the cupcake and spreading evenly. Top with sprinkles and arrange like a christmas tree if you’d like.

Cupcakes will last, well wrapped in the refrigerator, for up to three days.

Chocolate Peppermint Roll with chocolate ganache

joythebaker — Mon, 12 Dec 2011 23:30:13 +0000

Own your life. Own every last bit of it.

Don’t send your Christmas cards out until you’re good and ready. Wear neon purple tights with a grey dress… why not ? Go heavy on the gold eyeshadow…tis the season. Green nail polish? Go on. Run through the rain… or sleep in and skip exercise class.

Fashion your cakes into a roll and slice generous portions for yourself, and skinnier portions for other people. Pretend not to notice what you’re doing.

Whatever it is: own it!

Maybe you’re one of those people who thinks that rolling a cake is bonkers crazy and waaaaay too hard for you to do.

I’m hear to change your heart and mind. Ok? Let’s do this!

The secret to this roll cake is its spongy texture.

The spongy texture comes from eggs. Egg yolks and egg whites are separated, beaten in a mixer until thick and stiff, then folded back together.

Want to know the other good news about this cake?

It’s GLUTEN FREE! I know… there’s no flour. Plain and simple.

There are some specific things you need to make this cake happen.

There’s 4 ounces of chocolate. Treat yourself to some fancy chocolate. It’s worth it for this recipe.

You’ll also need parchment paper. Essential. Don’t skip this step.

Egg yolks and sugar are beaten until pale and thick then folded with melted chocolate.

Thick and pale yellow egg yolks mixed with glossy brown melted chocolate. The batter will be thick and fluffy. Amen.

Egg whites are beaten to stiff, slightly glossy peaks. Stiff like this! Egg whites that stand their ground.

The egg whites are folded into the chocolate egg yolk-y mixture. Folded and folded. Bit by bit into a fluffy chocolate batter.

Cake batter. So sweet and innocent. Just waiting to be baked.

The baked cake come out spongy and light. It’s just begging to be spread with whipped cream and rolled into a festive shape.

Are you scared of cake cracks? Sure… this will happen to the best of us. Just remember… this cake was born to be rolled.

Spread with a thin layer of peppermint, vanilla bean whipped cream.

Or just crazily spoon the whipped cream into you mouth. Whatever works.

This is the part that might make you want to hold your breath.

Ok… it makes me want to hold my breath. Maybe it’s just me.

Let’s roll.

Start rolling the short side of the cake. A loose roll. No biggie.

Use the parchment paper to help you roll. Use the parchment paper and peel it away.

See that giant crack through the center of the cake.

No biggie. That’s going to be in the center of the cake. Stay on your roll!

Finish with the cake seam side down.

Nevermind that little crack.

Give yourself, and the cake a little pat on the back.

Then pour chocolate all over it… all the heck over it.

Crushed candy canes are a lovely last minute garnish.

Look how pretty you can make life!

Do you see all those cracks in the cake? Nope… you don’t see em at all. They’re all folded and rolled up… and covered in whipped cream and chocolate. Even when things go cracked… whipped cream heals most wounds.

This cake is such a lovely holiday treat. It’s festive and way way impressive. It’s so light. It’s effortless to eat. It reminds me of fluffy cake ice cream. So so dang yummy!

Don’t like peppermint? Feel free to flavor your whipped cream filling with only pure vanilla, with almond extract, or orange zest and extract.

Make it yours. Own it (then share it)!

Chocolate Peppermint Roll

Makes 1 roll cake, serves about 8

adapted from Joy of Baking

Print this Recipe!

For the Cake:

4 oz semi sweet chocolate, chopped fine

6 large eggs, separated

1/4 cup plus 2 tablespoons granulated sugar

1 teaspoon pure vanilla extract

pinch of salt

3/4 teaspoon cream of tartar

For the Whipped Filling:

1 1/4 cup heavy cream, cold

3 tablespoons granulated sugar

2 teaspoons pure vanilla extract or scrapings from 1 vanilla bean

1-2 teaspoons peppermint extract (start with one teaspoon and add more according to your taste).

For the Ganache:

1 cup semi-sweet chocolate pieces

2/3 cups heavy cream

To make the Cake:

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 17×12-inch baking sheet with butter or vegetable spray. Line the baking sheet with parchment paper (not foil… definitely parchment), and grease and flour the paper too. The parchment should overhand the sides of the pan just an inch or so. Let the baking sheet aside.

It’s easiest to separate egg yolks from egg whites when they are cold. After separating, allow them about 20 minutes to come to room temperature.

In the bowl of an electric stand mixer fitted with a whisk attachment, beat together egg yolks and 1/4 cup granulated sugar. Beat the eggs until they are thick and pale in color. This usually takes about 5 to 7 minutes at medium-high speed. The egg yolk mixture will pour in a thick ribbon from the beater, that’s how your know they’ve been beaten enough.

While the eggs are beating, melt the chocolate pieces. You can melt them in the microwave with low heat for a few seconds, stirring every once in a while as it melts. I melt chocolate over a double boiler. Place a few inches of water in a medium pan. Bring to a simmer. Place chocolate pieces in a heatproof bowl, and place the bowl over the boiling water. Stir the chocolate until it is melted completely. Turn off the heat and carefully remove the bowl from the simmering water. Allow the chocolate to cool for just a few minutes.

Add the thickened egg yolk mixture to the chocolate mixture. Gently stir together until just incorporated. Stir in the vanilla. The addition of the chocolate to the egg yolk mixture will thicken the egg yolks further, and make the chocolate appear fluffy in texture. Perfect. Set aside.

Clean the bowl and whisk attachment of your electric mixer well. Dry them to insure that no remaining egg yolk is present. Add the egg whites to the bowl. Using the whisk attachment, beat on medium speed until frothy, about 2 minutes. Add the pinch of salt, and gradually add the cream of tartar. Increase speed to medium-high until soft peaks form. Gradually add the remaining 2 tablespoons of sugar while beating. Allow the mixture to beat until stiff peaks form.

Place the chocolate egg yolk mixture in a large bowl. Place about 1/3 of the stiff egg whites in the bowl and gently fold. Use a light hand to sweep the egg whites through the center of the chocolate mixture, up and under. Fold until just incorporated, but large egg white and chocolate streaks remain. Add another 1/3 of the egg whites and continue to fold. The batter will be glossy and fluffy. This fluff will create the desired sponge texture of the cake, so we want to deflate the egg whites as little as possible. Fold in the remaining egg whites and gently fold together until just about entirely incorporated.

Immediately transfer the batter to the prepared baking sheet. Carefully smooth into the pan creating an even thickness. Don’t fuss with the batter too much. The more fussing, the more the cake deflates. If the cake batter doesn’t easily each end to end, then just try to make a even rectangle. Don’t sweat it.

Bake cake for 15 to 17 minutes. When done the cake will have a dry top and a spongey, bounce back feel.

Remove from the oven and allow to cool completely.

While the cake cools, prepare the whipped cream and ganache.

To make the Whipped Filling:

Place heavy cream in the bowl of an electric stand mixer with the granulated sugar, vanilla and peppermint extract. Beat to soft, whipped cream peaks. The whipped cream should hold its shape but still be velvety and spreadable. Allow to rest in the refrigerator.

To make the Ganache:

Place chocolate pieces in a medium bowl. Heat cream in a small sauce pan to almost boiling. The milk will be steaming hot. Pour the hot cream over the chocolate pieces. Allow to stand for one minute before whisking into a smooth and glossy chocolate sauce. Allow to rest in the fridge until thickened slightly, about 30 minutes.

To Assemble the Cake:

Allow cake to cool completely. Remove the cake, using the overhang of parchment paper, from the baking sheet. Spread with a thin layer of whipped cream filling. This doesn’t need to be a thick later. When the cake is rolled, there will be ample filling.

Place the cake so that the 12-inch side is facing you. We’re going to roll from the short side.

Use the parchment paper to help you. Don’t worry about creating a tight roll. This isn’t like rolling cinnamon rolls. Gently roll the cake, removing the parchment paper as the cake is rolled. The first roll or two will most likely crack and it’s being folded. Don’t let this stop you. This cracking is totally normal. As the cake roll gets larger, the cake will crack less.

Gently lift cake and place on a clean serving board or plate. Allow the cake to rest for about 30 minutes in the fridge.

Remove cake from the fridge and drizzle with chocolate ganache. Allow to chill in the fridge until ready to serve. Just before serving, garnish the cake with crushed candy canes. Garnishing before will make the candy cane pieces ooze just a bit.

Cake will last, wrapped in the fridge, for up to 3 days.

Let’s Make Orange Pomanders!

joythebaker — Fri, 09 Dec 2011 04:19:33 +0000

I can cook. I mean… I can really cook. I can walk around in a pair of heels without looking like a weirdo…. and I know how to apply lip liner if the occasion requires.

I am not, however, a domestic goddess. Not at all. Nope.

I’m not one of those ladies who has Christmas ornaments in the basement. I don’t have a shelving system dedicated to wrapping paper and corresponding ribbons. I don’t even know what a holiday wreath is. Stockings by the fire? Shut it. Yule logs burning? What are you even talking about? Beautifully decorated Christmas tree? No… I just.. I just… I don’t have that.

It’s cool. I can’t be everything. I don’t even want to be everything. You know what I do want to be…? I want to be like Nigella Lawson covered in caramel… because then Christmas trees don’t really matter at all.

Oh, and just to be safe… I’ll put a mini Santa hat on my cat and call it a day.

My house smells like Orange Pomanders… I gotta go. The caramel is boiling.

If you’re a spazzzzz like me… here’s a little lesson on properly securing the ribbon.

It’s not a Christmas bow, but I love it all the same.

Merry Christmas

joythebaker — Fri, 25 Dec 2009 06:42:23 +0000

Merry Christmas from me to you.

I hope Santa brings you peace and love, a KitchenAid mixer and a dishwasher… and a kitten.

Thank you for being all up in my area this year. I can’t tell you how much it means to me that you come to this little place and say nice things… everyday. You people are truly lovely.

See this face? This face needs a nap for Christmas… and a kitten. That would be amazing.

Merry Christmas. Happy Holidays. Watch out for eggnog… it’ll getcha!

Put the Holidays in Your Face

joythebaker — Wed, 24 Dec 2008 17:53:23 +0000

There is one reason why I have continued to feed myself, bathe, and otherwise keep myself alive these past few days: enchiladas. My Dad is making enchiladas for tomorrow’s Christmas lunch. I’m in. I’m so alive and I’m so in.

I’m going to come out of the next few family laden days with a camera full of pictures of my little sister doing various silly things, my uncle tormenting unsuspecting family members with a can of Redi-Whip Cream, and my Dad in several Christmas inspired aprons.

Mostly I just wanted to stop and say Hey! Merry Christmas! Happy Hanukkah! Cheers to celebration, family, friends and food! It’s important. You’re important…. and I mean that. Have a great, belly filling holiday, and thanks for coming by and saying nice things like you always do. It means a lot to me.

Still looking for those last minute recipe? Here’s a few goodies you might be able to whip up without heading out to the store.

Peppermint Meringues

Just the Best Chocolate Brownie Cookies um… ever.

Make ‘em love you Apple Crisp.

Mocha Rum Cake… for serious.

Happy Holidays to you and yours.

Peppermint Meringues

joythebaker — Wed, 10 Dec 2008 19:22:37 +0000

There are some things in the world that make me feel like an adult. Most of the time my brain likes to idle in the fact that I’m somewhere between ten and twelve years old. When I thought I was pretty cool. When I thought I had a pretty good handle on things. Before the painfully awkward Blossom hats and frizzy hair set in.

Something has happened though. Time I suppose. I’ve turned around and been hit square in the face with what feels like adult things.

Um… retirement plan? Yea… I have one. It’s totally weird.

Going to the airport by myself? Um… hello!? I need an adult to carry my boarding pass and my ID and to make sure I have matching socks on! Oh… I am the adult. Seriously?

Shoe shopping. No one is there to pinch the edge of my shoe and make sure I have enough toe room. How am I supposed to know if they fit!? I can’t very well pinch my own shoes!

And then there are things that show me that maybe I’m not so adult after all.

My Mom still nags me to write holiday and birthday thank you notes.

I love hot chocolate with marshmallows. I mean seriously. Come on! That’s some good stuff.

And these Peppermint Meringues remind me of the soft after dinner mints that I used to horde from my favorite Italian restaurant growing up. Do you know the mints I’m talking about? The somewhat chalky, melt in your mouth, white mints? I’m still a sucker for those things. I may have eaten them for dinner a few weeks back. Don’t judge me.

These Peppermint Meringues have just enough bite, just enough give, just enough sweetness and just enough mint to remind me of those gorgeous mints of my childhood. In turn, that minty feeling works to negate the blinding reality of being an adult with a retirement plan, because that just makes me feel like a big weirdo. No offense to those who have, or want, weirdo retirement plans. I mean no harm.

Oh! I’ve been on a cookie kick lately. I made some deliciously buttery Cherry Jam Cookies too!

Peppermint Meringues

recipe adapted from Martha Stewart

Print this Recipe!

3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring

Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

All Purpose Holiday Cake

joythebaker — Mon, 03 Nov 2008 09:33:07 +0000

It’s November, and that means that we’ve undeniably entered the holiday season. In my world that means lots of family, lot of parties and eating a ridiculous, almost painful amount of food. Cocktail parties. Tacky Christmas sweater parties. Surprise guests and…. my oh my… is it too early to be this excited?

Despite all of my (possibly premature) excitement, I’ll admit that I’m sometimes at a loss when it comes to a holiday night out. If I’m not fussing over what I’m going to wear, I’m getting nit picky about the dessert that I’m going to bring. It’s enough to drive myself crazy and send me straight to the egg nog bowl when I hit the party. The egg nog is always such a nice thought, but the actual introduction of egg nog into my system is a very, very bad idea.

This weekend I picked up a few party dresses and tights- festive and hip but not over the top. I also baked up the perfect all purpose holiday cake. It’s a winner because you can throw it together with virtually anything and everything you have in your pantry.

Let’s discuss…

Here’s how this simple cake is going to rock your holiday party life just as hard as I’m going to rock my fierce new black dress and silver heels:

-Bundt pans equal instant pretty whether dusted with powdered sugar or dripping with glaze.

-If you have apples, you have a cake.

-No mixer necessary! All you’ll need is two bowls and a wooden spoon.

-Your house will smell like warm apples and cinnamon. Winner!

-Rum or Bourbon or orange juice- choose your adventure.

-This cake stays moist for days and even tastes better the second day!

-Some of the variations I thought of are all included in the ingredient list.

Bring on the holidays. Bring on the parties. I’ve got the goods. I’ve got the heels. I’ve got the cake. I’m ready to go.

Incidentally, you may need to remind me of my early enthusiasm sometime in early December. I’m not very good at pacing myself.

All Purpose Holiday Cake or Apple Cranberry Bourbon Cake

Print this Recipe!

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups vegetable oil

3 large eggs

1 1/2 cups granulated sugar

1/2 cup lightly packed brown sugar

1 Tablespoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 Tablespoon dark Rum (or Bourbon or orange juice)

1 teaspoon vanilla extract

3 Cortland or Empire or Granny Smith or Gala apples, peeled, cored and cut into a 1/4 inch dice (you can make the apple slices slightly bigger if you like a chunkier cake)

1/2 cup fresh cranberries, coarsely chopped (or raisins or dried cranberries or dried apricots diced or chopped walnuts maybe even chocolate chips)

Put a rack in middle of oven and preheat oven to 350 degrees F. Generously butter and flour a 12-cup Bundt pan, knocking out excess flour.

Sift together flour, baking soda, and salt into a bowl.

Whisk together oil, eggs, sugars, cinnamon, nutmeg, rum or bourbon and vanilla in a large bowl until just combined. Fold in flour mixture until just combined, then fold in apples and cranberries. The batter will feel thick and heavy. Spoon the batter into pan.

Bake until a wooden pick or skewer inserted in center of cake comes out clean, about 1 hour and 15 minutes. Cool cake in pan on a rack for 30 minutes, then turn out onto rack to cool completely. Dust with powdered sugar before serving.