Red Velvet Christmas Cupcakes

makes 2 dozen cupcakes

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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.

Cream Cheese Cinnamon Rolls

Saveur October 2008

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For the Dough:

1 – 1/4oz package active dry yeast

1/2 teaspoon, plus 1/4 cup sugar

1/2 cup milk at room temperature

2 Tablespoons light brown sugar

1/2 teaspoon vanilla extract

1 egg

1 egg yolk

2 3/4 cups all-purpose flour, sifted, plus more for kneading

3/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

For the Filling:

1/2 cup sugar

1/4 cup dark brown sugar

1/4 cup finely chopped pecans

1/4 cup finely chopped walnuts

1/4 cup raisins

1 Tablespoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon ground cloves

2 Tablespoons maple syrup

4 oz. cream cheese, at room temperature

8 Tablespoons (1 stick) unsalted butter, melted

For the Icing:

2 cups confectioners’ sugar

1/4 cup buttermilk

Making the Dough:

In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F.  Stir to combine and let sit until frothy and foamy, about 10 minutes.

Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.  Beat with a wire whisk until well combined.  Fit the bowl onto the mixer, fitting with the dough hook attachment.  Add the flour and salt and mix on medium speed until the dough just begins to come together.  Turn the machine on medium-high and knead the dough for 4 minutes.

Add the butter and continue to knead for about 6 minutes.  The dough will the wet and sticky.  Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough.  Don’t worry, the dough still might be a little sticky.  It’s ok.  Just set the dough to rest in a large greased bowl.  Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

While the dough rises, make the filling.  Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt and cloves in a large bowl.  Stir to combine.  Stir in the maple syrup.  Set aside.

When the dough has doubled in size, dump if from the bowl onto a heavily floured work surface.  Gently knead the dough until it is no longer sticky, adding more flour as needed.  I think I added about 3 Tablespoons of flour.  Work the dough for about 1 or 2 minutes.  Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

Using a floured rolling pin, roll the dough into a 10 x 10-inch square.

In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.

Spread the cream cheese evenly over the dough square.  Fold the square into thirds like you would fold a letter to fit into an envelope.  Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.

Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle.  You make find that some cream cheese sneaks through.  Be as gently as possible with the dough, but continue to work it until you reach the size you need.

Turn the dough so that the short sides are parallel to you.  You’re going to roll from the short sides of the dough.

Brush the top of the dough with half of the melted butter.  We’ll use the rest of the butter after the rolls are baked.

Pour all of the filling onto the dough.  Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed.  Lightly press the filling into the dough.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder.  Place dough cylinder seam side down on a cutting board.  Using a sharp, thin knife, trim off the uneven edges.

Cut cylinder into 8 equal slices.  Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch (light colored) metal baking dish.  Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours.  You may also refrigerate rolls overnight.

Heat the oven to 375 degrees F.  Uncover the rolls.  If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

Make the icing:  While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack.  Brush with remaining butter.  Let cool for 5 minutes.  Dip the tines of a fork into the icing and drizzle over the rolls.  Serve immediately.