First Holiday Order of the Season

I'd like to thank the ladies of the Alpha Kappa Alpha sorority for the first holiday order of the season!  It was a pleasure baking for your event!  I apologize in advance for the poor quality of pictures that will accompany this post, but the thought of photos crossed my mind far too late in my baking marathon.  This order included three different types of cake pops (white, chocolate, and lemon), 3 types of mini cupcakes (red velvet, hot chocolate, and pecan pie), and 4 types of mini cookies (chocolate chip, sugar, oatmeal raisin, and strawberry almond thumbprints).  Red velvet is a personal favorite of mine, so I was thrilled to make those even though I knew I would have red fingers for a few days.  It seems that no matter how careful you are, when red food coloring is involved there is no chance you won't end up stained.  Luckily, my countertops and all other kitchen items came out unscathed.  The hot chocolate cupcakes are an interesting cupcake.  I was a bit concerned the very first time I made these cupcakes because in order to get the true hot chocolate flavor you need to add boiling water.  The batter is thin when you make it, but it results in an amazingly moist, airy cupcake.  Hope you enjoy the photos and recipes!

Red Velvet Cupcakes with Cream Cheese Frosting
Adapted from Grandmother Paula's Red Velvet Cake recipe

2 cups granulated sugar

1 cup butter, softened

2 eggs

3 T cocoa powder

2 oz red food coloring

2 1/2 cups cake flour

1 tsp salt

1 cup buttermilk

1 1/2 tsp vanilla

1/2 tsp baking soda

1 T vinegar

8 oz cream cheese, softened

4 T unsalted butter, softened

1 tsp vanilla extract

2-3 cups powdered sugar

1.  Preheat oven to 350 degrees.

2.  Cream butter and sugar in large mixing bowl.  Add eggs one at a time; mixing well after each addition.

3.  In a small bowl, combine cocoa and red food coloring.  Add cocoa mixture to creamed mixture and mix well.

4.  In another medium bowl, whisk together flour and salt.  Add flour mixture to creamed mixture, alternating with buttermilk, beginning and ending with flour mixture.

5.  Add vanilla.

6.  In another small bowl, combine baking soda and vinegar, and then add to mixture.

7.  Fill cupcake liners 3/4 full and bake for 15-20 mins or until toothpick inserted comes out clean.

8.  Cool in pans for 2 minutes, then move to wire rack to cool completely. 

9.  To make frosting, combine cream cheese and butter.  Beat until light and fluffy.  Add vanilla and powdered sugar.  Beat until smooth.  If frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.  If frosting is too thin, simply add more powdered sugar until desired consistency is reached.

10.  Pipe onto cooled cupcakes.

Hot Chocolate Cupcakes with Marshmallow Buttercream
Adapted from Gale Gand's Hot Cocoa "Cupcake" recipe


1 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
1/2 cup + 2 T unsweetened cocoa powder (I used Ghirardelli)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
3/4 cup whole milk
1/3 cup vegetable oil
3 tsp vanilla extract
3/4 cup boiling water


1 cup butter, softened
7 oz marshmallow fluff
1-2 cups powdered sugar
1 tsp vanilla extract


1.  Preheat oven to 350 degrees and begin boiling water on medium heat.
2.  In medium bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
3.  Add eggs, whole milk, vegetable oil, and vanilla extract.  Mix well.
4.  Add boiling water to mixture and blend until just incorporated.
5.  Fill cupcakes liners 3/4 full and bake for 12-15 mins, or until toothpick inserted comes out clean.
6.  Cool in pans for 2 mins, then move to wire racks to cool completely.
7.  To make frosting, combine butter and marshmallow fluff until smooth and creamy.  Add powdered sugar and vanilla and beat until smooth.  
8.  Pipe onto cooled cupcakes.


Cake Pops