Birthday Cake Cookies Recipe

Buttery, chewy cookies with white chocolate chips and colorful sprinkles are my new favorite! Made with salted butter, pure vanilla and almond extracts, these cookies are sweet and sassy. Make anyone’s birthday a great reason to bake these or just bake them to celebrate any happy occasion!

This recipe is from my newest cookbook, QUICK & EASY CHOCOLATE DESSERT RECIPES.

INGREDIENTS:

·       8 ounces salted butter, softened https://amzn.to/46VDhg9
·       1/2 cup white granulated sugar https://amzn.to/4nCytDl
·       1/4 cup light brown sugar https://amzn.to/3VUsLk8
·       1 large egg https://amzn.to/475pyUa
·       1 1/2 teaspoons vanilla extract https://amzn.to/4mPzKWt
·       1/4 teaspoon almond extract or cake batter flavor
https://amzn.to/46VDJuR
·       2 Tablespoons milk powder https://amzn.to/46HgrKj
·       1 1/4 cup of all-purpose flour https://amzn.to/42tWdRE
·       1/2 teaspoon baking powder https://amzn.to/3IZy3Ic
·       1/4 teaspoon baking soda https://amzn.to/4gZktB7
·       1/4 teaspoon salt https://amzn.to/3KD3V60
·       1/4 cup rainbow sprinkles https://amzn.to/4nNW7Ny
·       1 cup white chocolate chips or chopped white chocolate
https://amzn.to/4nM8mKu

Oven temperature: 350° Fahrenheit / 175° Celsius

INSTRUCTIONS:

· Preheat oven.

· Line a cookie sheet with parchment paper and set aside.

· In a large bowl cream together the butter and sugar until smooth.

· Beat in the egg, vanilla and almond extracts and mix until well combined.

· Mix dry ingredients: flour, baking powder, baking soda and salt, add to butter mixture and beat until it forms a cookie dough.

· Stir in sprinkles and white chocolate chips with a spatula.

· Weigh dough into 1.5 ounce balls.

· Place on cookie sheet about 2 inches apart.

· Bake for 12 to 14 minutes. The edges should be slightly crispy.

· Allow cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.

Makes approximately 18 cookies.

Valencia Orange Cupcakes Recipe

On August 14, 2024 By lisamaligaIn author, baking recipes dessert, books, cupcakes, diy, ebook, fall baking, fiction, free range eggs, heavy cream, kindle, lisa maliga, los angeles fiction, magical cakes of love, non-gmo butter, olive oil, orange essential oil, powdered sugar, sweet romance, the missing sea captain, Uncategorized, vanilla, white sugar, women's fiction, yolanda's yummery cozy mystery, yummery2 Comments

I’ve made chocolate cupcakes with orange frosting before, but never a vanilla-based cupcake infused with freshly-squeezed orange juice. The batch turned out well and I even substituted olive oil for sunflower or safflower oil to see if there was a taste difference. Yes, it was a bit stronger and it wasn’t as light and fluffy as it would’ve been if the usual vegetable oil had been used. I avoided using flavor oil but I added gel-based orange colorant for the cupcakes and frosting.

Cupcake ingredients:

2 eggs, room temperature
3/4 cup sugar
1 1/4 cups cake flour
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon orange flavor oil [optional]
orange colorant [optional]

Oven temperature: 350 degrees Fahrenheit / 180 degrees Celsius

Makes 9 cupcakes.

Baking time: approximately 20 minutes

Directions: Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, using a hand or stand mixer, beat the eggs and sugar until dissolved.

Add the oil and salt and mix for about a minute.

Add orange juice, flour and baking powder and mix until combined.

Add vanilla extract, flavoring and coloring.

Fill cupcake liners 3/4 full with batter.

Bake until a toothpick inserted into a cupcake comes out clean.

Cool cupcakes on a wire rack for a few minutes, and then remove cupcakes from pan and place on a wire rack to cool completely.

Orange Buttercream Frosting ingredients:

11/4 cups powdered sugar, sifted
1 Tablespoon orange juice
1 Tablespoon heavy cream
1 Tablespoon orange zest for topping
Orange flavor [optional]
Orange colorant [optional]

Directions: Beat softened butter on medium speed for about 2 minutes until smooth and creamy. Add powdered sugar, orange juice, cream, flavor, and colorant. Mix on high speed until well combined and smooth. Spoon into a piping bag with your favorite tip and pipe onto cooled cupcakes.

This recipe is from the new book The Missing Sea Captain (A Yolanda’s Yummery Cozy Mystery, Book 2). It’s available for pre-order in eBook and paperback formats. Click the above link to read more, including a new book review!

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The Winning Brownie Recipe from “The Great Brownie Taste-off”

On July 21, 2024September 10, 2024 By lisamaligaIn author, B&N Nookbook, books, brownies, chocolate, coconut sugar, contemporary fiction, cozy mystery, ebook, fiction, free range eggs, kindle, kobo, lisa maliga, novel, romance novel, sweet dreams, sweet romance, the great brownie taste-off, Uncategorized, vanilla, women's fiction, yolanda's yummery series, yummeryLeave a comment

Ten years ago I wrote the first book in what would become a [so far] 4-book cozy mystery series. It was more sweet romance than cozy mystery, but I was pleased with the story and the second book in the series was a proper cozy mystery story.

The changes made to “The Great Brownie Taste-off” include removing some extraneous descriptions and backstory, getting rid of the magical secret ingredient, and having a more realistic relationship between Yolanda and Zac. And I kept refining that brownie recipe until I really liked it. It’s not my favorite dessert or snack, but now I appreciate a good, hot brownie fresh out of the oven.

Please scroll down to see the recipe and watch the video tutorial.

The Great Brownie Taste-off Book Description

Cat shelter employee Yolanda Carter loves her job, but her dream is to own her own bakery. Living in Sherman Oaks, California with her tuxedo cat, her only outlet is baking treats for her friends, coworkers and family.

Her situation changes when her high school friend, Teagan Mishkin, drops by to tell her about an incredible job opportunity that will give Yolanda enough money to launch her bakery.

The job interview takes an unexpected turn and Yolanda stumbles across a scheme to close the cat shelter. She concocts a sweet plan to save the shelter and share her decadent brownies in the Great Brownie Taste-off. Assisted by her artisan parents, friends, and coworkers, will she win the taste-off and save the cats?

Link to all versions of THE GREAT BROWNIE TASTE-OFF

Do you like listening to books? The Great Brownie Taste-off is available on Amazon Audible

THE WINNING RECIPE!

INGREDIENTS:

1/2 cup [1 stick] unsalted butter, melted
1 cup organic coconut palm sugar
2 eggs [room temperature]
1/2 cup [4 ounces] dark chocolate
2 teaspoons pure vanilla extract or vanilla bean paste
1/2 cup all-purpose flour, sifted
2 Tablespoons cocoa powder, Dutch processed, sifted

INSTRUCTIONS:

Preheat oven to 325 degrees.
Grease your pan with butter.
Sift the cocoa powder and flour together in a small bowl. Set aside.
Chop up chocolate if using a bar. Melt chocolate and butter together over a double boiler. Use low heat to ensure the chocolate doesn’t seize.
In a large bowl, add the sugar.
Add an egg, mix well, then add the second egg and mix well.
Stir in melted butter and chocolate mixture.
Gently fold in flour and cocoa powder, until combined. Add the vanilla extract.
Pour mixture into pan and bake for 30-35 minutes. Let the brownies cool completely. Cut into squares.
Enjoy.

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Mega Oatmeal Raisin & Walnut Cookies Recipe

On August 30, 2022August 30, 2022 By lisamaligaIn baking recipes dessert, coconut sugar, fall baking, free range eggs, kerrygold butter, levain style cookies, lisa maliga, mega oatmeal raisin & walnut cookies recipe, non-gmo butter, organic brown sugar, pasture raised eggs, pure cane sugar, unbleached all purpose flour, Uncategorized, vanilla, vanilla bean, white sugarLeave a comment

Want to have a great big chewy cookie for a dessert, snack or even a meal replacement? The Mega Oatmeal Raisin & Walnut cookies will qualify. These big, chunky cookies have nice, plump raisins due to soaking them before mixing all the ingredients together. These aren’t just any oatmeal raisin cookies, they’re mega oatmeal raisin [and walnut] cookies that are sure to be a hit for cookie fans of any age.

Mega Oatmeal Raisin & Walnut Cookies Recipe

Ingredients:

2 sticks [8 ounces] butter, softened
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup golden brown sugar
1/4 cup organic coconut sugar
2 cups all-purpose flour
1/2 cup cake flour
1/4 cup 2 tapioca starch OR corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
2 cups rolled oats
1 cup raisins, soaked in water for 30 minutes
3/4 cup chopped walnuts OR pecans

Equipment:

Hand or stand mixer
Mixing bowl
Measuring cups/spoons
Whisk
Spatula
Sieve
Cookie/ice cream scoop
Large baking sheet
Baking/cooling rack
Parchment paper/Silpat
Kitchen scale
Oven thermometer

Oven temperature: 400 F

~ Whisk dry ingredients [flour, tapioca starch, salt, baking soda and cinnamon] together in a large bowl.
~ Mix sugar and butter in a hand or stand mixer until well creamed.
~ Add eggs one at a time.
~ Add vanilla extract.
~ Add the dry mixture until well mixed.
~ Drain the raisins into a bowl and save raisin water for later.
~ The oatmeal, raisins, and walnuts should be added last. Mix until it’s stiff, which makes it easy to form into balls.
~ Measure out dough in 4-ounce balls. Lightly pack them and place on cookie sheets.
~ Let sit in the refrigerator for about one hour. Midway through the cooling off phase, preheat your oven to 400 Fahrenheit.
~ Bake for about 10 -11 minutes.
~ Cool on cookie rack for about 10 minutes before removing.

Yields:

One dozen 4-ounce cookies

You can store in a cookie jar or airtight container for about 5 days [if they last that long]. They can also be frozen and heated in a toaster oven for about 5 minutes on 350.
I used tapioca starch because I had more of it than I did corn starch. Either works well to soften these delightful oatmeal raisin & walnut cookies.
Substitute pecans or go nut-free if you choose

Healthy Tip! You can save the raisin water in a mason jar and refrigerate overnight. Drink the next morning on an empty stomach. Raisin water is a healthy way to eliminate toxins from your body and give you natural energy. Some people drink raisin water before doing a workout.

Check out the video tutorial:

BIG Double Chocolate Chip Cookies Recipe & Video

On December 4, 2020August 5, 2021 By lisamaligaIn baking recipes dessert, big chocolate chip cookies, chocolate, coconut sugar, fall baking, free range eggs, kerrygold butter, lisa maliga, non-gmo butter, organic brown sugar, pasture raised eggs, unbleached all purpose flour, Uncategorized, vanilla1 Comment

BIG Double Chocolate Chip Cookies Recipe

Looking for easy-to-bake super double chocolate chip cookies? Double your fun with these big, thick, and chewy chocolate chip cookies.

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes
1 cup coconut palm sugar https://amzn.to/39MFE9b
1/2 cup granulated cane sugar https://amzn.to/2JLTRrX
2 large eggs, cold
2 teaspoons pure vanilla extract https://amzn.to/3qls56e
2 cups all-purpose flour https://amzn.to/3mJ8TNu
2/3 cup unsweetened cocoa powder https://amzn.to/3ol5gOi
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl
2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL
chopped walnuts, optional

EQUIPMENT:

Stand mixer or hand mixer
Large bowls
Measuring cups/spoons
Whisk
Sifter
Spatula
Large baking sheet
Cooling rack
Parchment paper/Silpat
Measuring scale

INSTRUCTIONS:

Oven temperature: 350 degrees Fahrenheit/175 degrees Celsius

* In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until light and fluffy. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. It will feel quite stiff.

* Mix in the chocolate chips.

* Form into balls approximately 3.5 ounces [100 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* Cookies should be at least 3 inches apart. Bake on center rack for about 15 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made one dozen 3.5-ounce cookies.
I added a few walnuts to 2 cookies.
Store in an airtight container.
If serving the next day, heat in microwave for about 15 seconds if you want a melty interior.
I’ve added links to some of the ingredients. They are only suggestions, of course.
Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot.

Happy baking!

Video Tutorial

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Dessert Cookbook Series: A Beginner’s Guide ~ New Boxed Set

On February 21, 2020February 21, 2020 By lisamaligaIn advertising & publicity, author, Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide, baking french macarons a beginner's guide, books, box set, boxed set, brownies, chocolate, chocolate coconut cupcakes recipe, chocolate coconut ganache, chocolate ganache, coconut sugar, cupcakes, dessert cookbook series a beginner's guide, diy, ebook, ebooks, free range eggs, French macarons, heavy cream, kerrygold butter, kindle, kindle unlimited, macarons, nielsen-massey vanilla bean paste, powdered sugar, president butter, pure cane sugar, raspberry jam, Ruby Chocolate A Beginner’s Guide, ruby chocolate cacao, silpat mat, unbleached all purpose flour, Uncategorized, valrhona chocolate, vanilla, vanilla bean, virgin coconut oilLeave a comment

Includes 3 full-length dessert cookbooks and more than 50 recipes.

Learn how to make many different desserts, no matter what your level of baking experience.

It’s easier than ever to bake decadent chocolate cupcakes and brownies. Get helpful tips about decorating and coloring cupcakes, recommended equipment, and loads of resources. Original and tested step-by-step recipes include Blueberry Brownies, Chocolate Coconut Cupcakes, Blue Velvet Cupcakes, Peppermint Swirl Cupcakes, and many more tantalizing treats.

The book was written by someone who went from baking box mix brownies and cupcakes to discovering the joy of baking from scratch. With a photograph of each finished treat, the reader will be inspired to try baking these delicious recipes.

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide contains 50+ color photos.

Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.

The author details what equipment and ingredients you need, offers numerous helpful tips, resources, and shares more than 30 recipes for you to whip up an array of elegant French delicacies.

Full of inspiring color photos, Baking French Macarons: A Beginner’s Guide, offers everything you need to bake stunning macarons that will impress anyone who tastes them.

Some of the flavors include Cinnamon Caramel, Tangy Orange, Key Lime, and Acai macarons.

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas, and many resources.

Available exclusively at Amazon.

U.S. link: Dessert Cookbook Series: A Beginner’s Guide

U.K. link: Dessert Cookbook Series: A Beginner’s Guide

CA link: Dessert Cookbook Series: A Beginner’s Guide

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Baking Checklist for Macarons

On June 7, 2019June 20, 2019 By lisamaligaIn almond flour, baking french macarons a beginner's guide, Baking Macarons: The Swiss Meringue Method, books, ebooks, free range eggs, French macarons, laduree macarons, lisa maliga, macarons, sweet macarons, swiss meringue, Uncategorized2 Comments

There’s no such thing as foolproof macarons! However, there are ways to ensure that you bake the best batches you can by keeping this handy baking checklist nearby. Feel free to share this with other macaron bakers. And revise it to your needs. It’s all about getting the tastiest and prettiest batches of macarons!

This excerpt is from my book Baking Macarons: The Swiss Meringue Method.

BAKING CHECKLIST

♥ Note outside and inside temperature and humidity just before you begin baking.

♥ Have a notepad and pen handy so you can take notes.

♥ In addition to taking notes, photograph/film the process. Or have someone photograph/film you so you can concentrate on baking.

♥ Is your almond flour sifted [at least 3 times] or ground in the food processor?

♥ Have you premixed your almond flour and confectioners’ sugar? Have you sifted it together once?

♥ Are your egg whites weighed?

♥ Is your confectioners’ [icing] sugar sifted and measured?

♥ Are your mixing bowls clean and dry?

♥ Are your parchment paper or silicone mats clean, dry and ready for piping?

♥ Have you added your tip to the piping bag?

♥ Are the oven racks in the correct position?

♥ Will you make your filling after your macaron shells or is it already made?

♥ Is your cooling rack set out?

♥ Are your drying/filling trays lined with wax paper?

Use this as a guide to help monitor the baking process:

First batch # shells sat for # minutes. Baked for # minutes.

Second batch # shells baked for # minutes.

Third batch # shells baked for # minutes.

With each batch, note the type of cookie sheet, whether you use only one or if you double them. Also, note the position of the oven rack

Indicate if you’re using parchment or silicone mats.

Observe the temperature of your oven periodically.

Note when you rotated the baking sheet.

swissmacaronequipment1 — Equipment needed for baking macarons

ABOUT THE AUTHOR

Lisa Maliga is an American author of contemporary fiction and cozy mysteries. Her nonfiction titles consist of how to make bath and body products with an emphasis on melt and pour soap crafting. When researching her cozy mystery, she discovered the art of baking French macarons. She has written three dessert cookbooks, including two on macarons. When not writing, Lisa reads an assortment of books, takes photos, and is working on a series of baking and soaping video tutorials. Visit her website at https://www.LisaMaliga.com

YouTube link: https://www.youtube.com/channel/UCV3qb7K5F0dEmq3ZfhiJJPA

Oatmeal Raisin Cookies with Einkorn Wheat Flour ~ Recipe & Video

On December 9, 2018September 6, 2019 By lisamaligaIn almond flour, baking french macarons a beginner's guide, Baking Macarons: The Swiss Meringue Method, baking recipes dessert, einkorn wheat flour, fall baking, florida crystals organic pure cane sugar, free range eggs, French macarons, ginger, lisa maliga, macarons, non-gmo butter, nutiva organic coconut oil, organic brown sugar, pure cane sugar, silpat mat, Uncategorized8 Comments

oatmealraisinstack1 There’s one similarity between macarons [which contain almond flour], and oatmeal raisin cookies made with einkorn flour – einkorn flour should be sifted twice. Other than that, these tasty and nutritious cookies are easy to make and can be eaten only a few minutes after they’re out of the oven.

In this recipe, I used both walnuts and pecans. Of course, you can opt for nut-free, use different nuts, or change the raisins to sultanas or even dried cherries/other types of fruit. The cookies shown here are very soft and chewy — and will remain that way for a few days. If they last that long! Einkorn flour is different from the usual all-purpose wheat flour found in grocery stores, because it’s an ancient grain that has NOT been hybridized. It comes from Italy and is high in the antioxidant lutein.

“A Good Gluten?: The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative. Please note that einkorn does contain gluten and is therefore not ok for those with Celiac Disease” from the jovial website.

INGREDIENTS:

1/2 cup [1 stick] organic unsalted butter, room temperature
1/4 cup organic virgin coconut oil
1 cup firmly packed dark brown sugar
½ cup raw cane sugar
2 large eggs, room temperature
1 teaspoon vanilla extract OR vanilla bean paste
1½ cups organic einkorn all-purpose, sifted twice
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice OR apple pie spice
½ teaspoon salt
3 cups rolled oats
1 cup raisins
1 cup chopped walnuts or pecans [optional]

Oven temperature: 350 Fahrenheit

INSTRUCTIONS:

Preheat oven to 350°Fahrenheit.

Line 2 – 3 baking sheets with parchment paper or silicone mats.

In a large bowl or a stand mixer, cream together butter, coconut oil, and sugars.

Add eggs and vanilla and beat well.

Add combined flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix well.

Using a spatula or a spoon, stir in oats, raisins and nuts.

Drop rounded tablespoonfuls onto parchment paper or silicone mat-covered baking sheets.

Bake for approximately 12 minutes or until golden brown around the edges.

Cool on a wire rack, or enjoy some of them right away while they’re very soft, chewy and hot!

Learn more about einkorn flour here: https://jovialfoods.com/einkorn/learn-more-about-this-super-nutritious-grain/

VIDEO

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Chocolate Coconut Cupcakes Recipe Tutorial & Video

On April 15, 2018April 15, 2018 By lisamaligaIn amazon kindle unlimited ebooks, articles, author, B&N Nookbook, Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide, baking recipes dessert, bob's red mill shredded coconut, chocolate, chocolate coconut cupcakes recipe, coconut sugar, cupcakes, diy, ebook, free range eggs, green velvet cupcakes, heavy cream, kerrygold butter, kindle unlimited, lisa maliga, non-gmo butter, nutiva organic coconut oil, pasture raised eggs, powdered sugar, pure cane sugar, shredded coconut, unbleached all purpose flour, Uncategorized, vanilla, vanilla bean, virgin coconut oil, white sugar3 Comments

Chocolate Coconut Cupcakes Recipe Tutorial

For lovers of chocolate and coconut! The virgin coconut oil and organic coconut palm sugar make these cupcakes healthier and more delicious. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

CHOCOLATE COCONUT CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup organic coconut palm sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1/2 teaspoon coconut extract
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Add hot water to chocolate chunks and cocoa powder

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

Coconut Frosting

FROSTING INGREDIENTS:
3 1/4 cups powdered sugar
8 ounces butter at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla
3 Tablespoons heavy cream
Shredded coconut for sprinkling [optional]

FROSTING DIRECTIONS:
With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream.
Mix on low until well blended, and then on medium for another two minutes.
Pipe onto cupcakes and top with a sprinkling of shredded coconut.

VIDEO TUTORIAL:

Amazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

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Blue Velvet Cupcakes Recipe Tutorial & Video

On March 30, 2018March 30, 2018 By lisamaligaIn amazon kindle unlimited ebooks, articles, author, B&N Nookbook, Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide, blue velvet cupcakes, chocolate, cupcakes, diy, ebook, free range eggs, green velvet cupcakes, kerrygold butter, kindle unlimited, lisa maliga, non-gmo butter, pasture raised eggs, pure cane sugar, Uncategorized, vanilla, vanilla bean, white sugar9 Comments

Blue Velvet Cupcakes Recipe Tutorial

Get ready for any holiday or happy event with these delectable blue cupcakes topped with yummy cream cheese frosting. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

This recipe has a slightly different color than the one featured in my book as I used another brand of gel food color. If using AmeriColor food gel, you’ll only need to add several drops rather than an entire bottle of conventional gel coloring. The color of these cupcakes turned out to be turquoise rather than sky blue.

BLUE VELVET CUPCAKE INGREDIENTS:
2 cups granulated sugar
8 ounces unsalted room temperature butter
2 Eggs [room temperature]
1 Tablespoon cocoa powder [sifted]
1.5 Tablespoons blue gel food coloring
2 1/2 cups sifted all-purpose flour
1 cup buttermilk, room temperature
1 Tablespoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon apple cider vinegar

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

In a large bowl cream together the room temperature butter and granulated sugar.
Add the eggs, one at a time.

in a small bowl mix 1 tablespoon cocoa powder and blue food coloring. when thoroughly mixed add to the large bowl and mix well.

Add the flour, salt and buttermilk alternating between the two ingredients so you don’t get any lumps.

In the small bowl, add the baking soda and vinegar. They’ll react together by fizzing up. Add to the large bowl, mixing well.

Scoop into cupcake liners.

Bake on center rack. Rotate pan midway through baking.

Bake for about 25 minutes.

Cream Cheese Frosting

FROSTING INGREDIENTS:
1/2 cup butter at room temperature
8 ounces cream cheese room temperature
2 teaspoons vanilla
2 1/2 cups confectioners’ or powdered sugar
Dash of fresh lemon juice
Sprinkles for decorating [optional]

FROSTING DIRECTIONS:
Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.

Pipe onto cooled cupcakes.

VIDEO TUTORIAL:

Amazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

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The Great Brownie Taste-off Book Description

THE WINNING RECIPE!

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BIG Double Chocolate Chip Cookies Recipe

Video Tutorial

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BAKING CHECKLIST

ABOUT THE AUTHOR

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VIDEO

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Chocolate Coconut Cupcakes Recipe Tutorial

Coconut Frosting

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Blue Velvet Cupcakes Recipe Tutorial

Cream Cheese Frosting

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Subscribe to:
The Discerning Readers’ Newsletter
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http://eepurl.com/UZbE9

Subscribe to:
The Discerning Readers’ Newsletter
Win free books, gift cards and more!
http://eepurl.com/UZbE9

Subscribe to:
The Discerning Readers’ Newsletter
Win free books, gift cards and more!
http://eepurl.com/UZbE9

Subscribe to:
The Discerning Readers’ Newsletter
Win free books, gift cards and more!
http://eepurl.com/UZbE9

Subscribe to:
The Discerning Readers’ Newsletter
Win free books, gift cards and more!
http://eepurl.com/UZbE9

Subscribe to:
The Discerning Readers’ Newsletter
Win free books, gift cards and more!
http://eepurl.com/UZbE9

Subscribe to:
The Discerning Readers’ Newsletter
Win free books and more!
http://eepurl.com/UZbE9

Subscribe to:
The Discerning Readers’ Newsletter
Win free books and more!
http://eepurl.com/UZbE9