It's the season premiere of Showtime's Dexter tonight. We have been patiently (ok-not so patiently) waiting to see what happens. In order to celebrate such a great night, we are attending a viewing party at one of my co-workers house. Since Dexter is everyone's favorite ethical serial killer, the theme for food is red. I was put on treat duty (oh - the horror!). So I made mini-cheesecakes and red velvet mini-cakes and cupcakes. They are super simple and super easy too. You can make them in whatever color (or no color) should you desire by simply adding or subtracting food coloring.
Red Velvet Cupcakes
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Directions
1. Preheat the oven to 350 degrees F.
2. Line 2 (12-cup) muffin pans with cupcake papers.
3. Sift together the flour, sugar, baking soda, salt, and cocoa powder.
4. Beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a mixer.
5. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
6. Fill cupcake tins about 2/3 filled.
7. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
8. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
1. Beat the cream cheese, butter and vanilla together until smooth.
2. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Notes
1. Be sure when you add the dry goods to the wet goods to do so slowly. It's a pain but you don't want to have dry pockets in your batter. It also allows it to thicken up slowly and have a smoother texture.
2. To get the cakes really red I used 2 ounces of red food coloring.
3. The recipe is a barely modified version of the one Paula Deen has up on Food Network if you would like to see the original.
Pictures
The Dry Team. I don't have a sifter - so I used a tea strainer.
The wet team.
Trays 1 and 2 into the oven
Tray 3 on standby
Post oven experience
Out of the tray
Just out of the oven
After some frosting. I put a light dusting of cocoa powder of the top of them.
Mini Cheesecakes
Ingredients
12 Vanilla Wafers
16 ounces of cream cheese
1/2 cup sugar
1/2 teaspoon of vanilla extract
2 eggs
Procedure
1. Preheat oven to 350 degrees
2. Line muffin tray with cupcake holders/covers (thingies)
3. Place vanilla wafer in the bottom of each cupcake
4. Mix cream cheese, vanilla and sugar with mixer on medium speed until well blended.
5. Add eggs and mix well.
5. Pour contents of wafers until they are 3/4 full
6. Bake for 20 minutes
7. Allow to cool 1 to 2 hours before eating.
Notes
1. I often ask myself each time I make it, "Is it suppose to be that watery looking?" and "Are there normally that many clumps in it?" The answer is yes. It's normal.
2. If you are unsure of your egg cracking skills, crack eggs open into a cup or small bowl before adding to mixture. Remember - eggs shells are not yummy.
Pictures
The cookbook my mother gave me as a Christmas gift in December of 2006. It houses my cheesecake recipe along with other wonderful worldly delights.
Ingredients
Pre-mixing in the egg and food coloring
Post-spinning
After going in the oven.
I love these treats. They are truly special occasion treats since the amount of cream cheese utilized is probably obscenely high in calories and fat. I love them for the smooth texture and all around good flavors.
So, how are you celebrating the return of your favorite shows this fall?
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