My family loves red velvet, we always try to find excuses to make it. I have always loved red velvet and I married someone who loves it just as much. Not sure what the super special deal is with red velvet but I love it! Years ago my husband and I visited a cupcake bakery during our travels and of course we tried the red velvet cupcake with a few others and to our surprise it had a extra special chocolate chip surprise, we had never had that before. I knew I had to give it a try myself so I made my red velvet cupcake recipe and added 1 cup of semi-sweet chocolate chips and they were wonderful and I have been making my red velvet cupcakes with the chips ever since. I have since experimented with all different chocolate chips and it is so delicious.
This is a super simple Glaze Frosting Recipe that is very easy and quick to make. This frosting or icing goes great on cupcakes and cakes that you want just a light touch of sweetness added to the cake but want to keep the focus on the flavors of the cake instead of a sugar overload.
CC Recipes is a HUGE fan of Cupcakes and we knew we had to do a Cupcake Week. Over the next 7 days we will give you 7 cupcake recipes created or tested and tried by us! We hope you enjoy these recipes as much as we do (and as much as we like to eat them=})
Its strawberry time here in Florida!!! These cupcakes have the delicious combo of lemon and coconut with some strawberries tossed in!!!
This light springtime cupcake is delicious–with my favorite thing–coconut.
Preheat oven to 350 F degrees and line muffing pan with paper muffin cups or butter muffin pan for use with out paper cups.
Don’t forget to check out our post on how to clean your strawberries!!!!
1 cup flour
1/2 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1/4 cup sugar
1/2 cup grated coconut
1/2 cup chopped fresh strawberries
2 Tablespoons butter melted
1/2 cup milk
2 Tablespoons lemon juice
1 tsp grated lemon rind
In large bowl sift flour, baking soda, baking powder and salt. Stir in grated coconut, strawberries and 1/4 cup sugar.
In small bowl combine melted butter, lemon zest, lemon juice and milk and egg. Add liquid mixture all at once to dry ingredients and stir just until moistened. Divide evenly into muffin cups. Before baking cupcakes can be topped with a coconut crumble mixture. This crumble topping is sweet enough to eat cupcakes without frosting or you can leave it off–or do both!!!
Coconut Crumble Topping
1/4 cup flour
3 Tablespoons butter
1/3 cup coconut
1 Tablespoon sugar
Mix all ingredients with your fingers until crumbly and sprinkle on top of cupcakes before baking.
Bake cupcakes for 20 to 25 minutes or until tops a springy. Remove from oven and cool in pan a bit before moving to wire rack–about 5 minutes. Cool completely before spreading with vanilla buttercream.
1 1/2 cups powder sugar
1/2 cup butter (at room temp)
1/2 tsp vanilla
1-2 Tablespoons heavy cream
Beat ingredients together with electric mixer until consistency is ok for spreading.
I frosted these with a basic buttercream frosting however I divided the frosting in three parts and colored the divided frosting red, blue and yellow. I then put the frosting side by side in a piping bag and piped the frosting on the cupcakes. Don’t be afraid to load up on the frosting either because the cupcakes aren’t overly sweet. You could also leave the frosting white to be a cloud on top of the rainbow cupcakes.
I have seen these rainbow cupcakes in several places on the internet and I loved how colorful they were and had to try them. However I only saw the rainbow cupcakes with people using a cake mix so I wanted to try to make them from scratch and use my basic cupcake recipe. Let me tell you something though these suckers aren’t quick and easy to make, especially if you are OCD like me:) I had to make sure I had a perfect color layer in each liner. I am sure these would be a little faster if I just put the colors in the liners and didn’t worry about making it perfect but I can’t seem to do that! I have to admit that these cupcakes were so bright and colorful, and tasty that I am super glad I made them.