COCOA PAPRIKA RED VELVET CUPCAKES + ALMOND CREAM CHEESE FROSTING

These red velvet cupcakes are a hybrid of a few recipes that I found. The taste came out great, they also rose very well, but the texture is a bit dry. They were good straight out of the oven, but after they cooled down, they were a bit too dry (probably from my modifications). I am going to re-make them soon with more moisture (maybe coconut milk or an extra egg?) and I will re-post a recipe. But here is the one I used for these bad boys here.  

CUPCAKES:

1 1/4 c. flour
3/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 T. dutch process cocoa powder 
1/2 tsp. smoked spanish paprika
1/8 tsp. ground cayenne pepper
1/8 tsp. starr anise
pinch of chili powder 

3/4 c. vegetable oil
1/4 c. sour cream
1/4 c. whole milk
1 egg
1 T. red food coloring
1/2 tsp. apple cider vinegar
3/4 tsp. vanilla extract
3/4 tsp. almond extract

whisk the dry ingredients together and set aside. 

beat the wet ingredients together. 

gradually add the dry ingredients to the wet, beating on low speed until just blended. do not overblend. 

bake at 350°F for 25 minutes; rotate after about 10 minutes. 

FROSTING:

4 oz. cream cheese, softened
4 T. butter (1/2 stick), room temperature 
2 c. confectioners sugar
1 tsp. almond extract
coconut for topping

beat all wet ingredients together. spread on cupcakes after cooled. add coconut on top.  

LEMONY CHOCOLATE CHIP COOKIES!

I found it surprisingly difficult to find a chocolate chip cookie recipe that’s not too crispy and not to chewy, but here it is! I changed it a bit from the original recipe from smitten kitchen. 


1 c. butter, room temperature
3/4 c. brown sugar
3/4 c. granulated sugar
1 tsp. vanilla 
1/2 tsp. almond extract
zest from 1 lemon
2 eggs
3 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. chocolate chips

_preheat oven to 375°F.
_cream together butter, brown sugar, granulated sugar, vanilla, almond extract and lemon zest until light and fluffy.  
_add one egg at a time, beating after each. 
_in another bowl, combine flour, baking soda and salt. 
_add the dry ingredients to the wet ingredients then beat until just combined.
_fold in chocolate chips.
_bake 10-12 minutes.

I like to refrigerate my dough before I bake (if there’s time) so it goes in the oven cold. The cookies should be chewy inside and just barely crispy around the edges.