Meg's Red Velvet Cupcakes

Stop your nagging. Here's my red velvet cupcake recipe. You're welcome! Your midsection will thank you but will understand why they are well worth it.



Cake Mix (Makes about 24 standard size cupcakes):
-2 1/2 cups all-purpose, unbleached flour
-1 1/4 tablespoon unsweetened cocoa powder (I find that Ghiradelli is best)
-1 teaspoon salt
-1 1/2 cups cane sugar
-1 1/2 cups oil (I use Smart Balance oil-combo of canola & soy oil)
-2 large eggs, room temperature
-2 tablespoons red food coloring
-1 teaspoon vanilla extract (preferably a high quality)
-1 cup buttermilk, room temperature
-1 1/2 teaspoons baking soda
-2 teaspoons apple cider vinegar (or white distilled, either is fine)

Frosting:
8 oz. Cream Cheese
1 1/2 sticks unsalted butter
4 cups powdered sugar
1 tablespoon vanilla
1-2 tablespoon (s) milk (optional, if you decide to use a "whisk" tool to whip the frosting. This makes the frosting more "airy")
(This makes a crazy amount of frosting. Feel free to save the extra to bathe in it if you choose, eat straight out of the bowl as a nutritious breakfast...Endless possibilities.)

Preheat oven to 350 degrees. Line standard cupcake tin with liners. (I like the tin foil liners, because they look pretty and fancy) Whisk together flour, cocoa & salt. Use an electric mixer (medium-high speed), combine sugar and oil.  Add eggs (one at a time) until each is incorporated into the sugar & oil mixture. Mix in red food color and vanilla.  Reduce speed to low. Add flour mixture in three batches, alternating with the buttermilk, and stirring well after each.  Stir together the baking soda and vinegar in a small bowl.  It will foam up. (it's very "science fair", but dont worry.) Then add that mixture to the batter and mix on medium speed.  Fill each liner 3/4 to 1/2 full. Bake for 16-20 minutes or until cake tester inserted in centers comes out clean. Cool completely.

Mix the butter & cream cheese together. Slowly add the powdered sugar. Otherwise, you and your kitchen will end up looking like a powdered donut. Add the vanilla. (If you are going to whip the frosting, add milk and use the whisk attachment on your mixture to whip it into an airy topping). Frost the cooled cupcakes and decorate as you wish!

Voila! Delicious red velvet cupcakes.

Strawberry Cut Cake: Random Daily Drawing

This lonely strawberry just didn't have a chance...

Sweet Potato & Turkey Sheperds Pie Recipe

So I've had some more free time lately, and I'm finally getting more mobile after my surgery (*hip surgery on April 22). I was feeling pretty ambitious yesterday and decided to whip up something fun for dinner. I thought, "Why not Shepherd's Pie?" "But wait...", I thought. "That's so bad for us." I decided to make a more healthy version to save our arteries. I pretty much winged it and the outcome was delicious! The picture doesn't do it justice. It tastes much better than it looks & wanted to share the wealth...
I need to credit my hubby for doing some of the prep and chopping. thanks Chris, You're a "cut above the rest." :)


Ingredients:

Filling:
2 lbs. Ground Turkey (I used white meat for the "health" factor, but you can use dark meat or mix a combo of both)
olive oil
salt
black pepper
1 white onion, chopped (I used Vidallia)
1-2 Clove Garlic, chopped
8-10 Carrots, chopped.
1 1/2 tablespoons Dried Thyme
1 tablespoon Unbleached All Purpose Flour
1 cup Red Wine (I used Cabernet, but you can use whatever you have on hand.)
1 cup Chicken Stock
1 can tomato paste
2 tablespoons Worcestershire sauce
1 1/2 cup frozen peas
Pinch cayenne pepper
1 teaspoon Dried Sage

Topping:
4 Sweet Potatoes or Yams, chopped.
2 Whole Cloves Garlic
1/4 cup Grated Parmesan Cheese
4 oz Non-Fat, Plain Greek Yogurt

Cooking Steps:
1. Boil chopped potatoes & garlic together until fork tender. Drain & Mash.
2. Add Greek Yogurt & cheese until smooth.
3. Preheat oven to 375 F.
4. Cook Ground Turkey. (I prepped ahead of time and refrigerated, but you can make at once, prior to cooking the veggies.)
5. Saute the onion in a large pan w/ olive oil (salt & pepper). Until translucent.
6. Add chopped carrots
7. Add chopped garlic.
8. Add thyme after the carrots are slightly softened.
9. Sprinkle mixture with flour & stir until the flour is translucent.
10. Add Wine & reduce.
11. Add tomato paste & Worcestershire sauce. mix completely.
12. Add chicken stock & reduce.
13. Stir in the frozen peas.
14. Add Cayenne & sage.
15. Pour the mixture into a 8 X 10 baking dish.
16. Top with your mashed potato mixture.
17. Bake for 30 minutes (covered with tin foil).
18. Remove the foil and bake for 5-10 minutes until slightly brown on top.

Enjoy :)

Cupcake Obsessed: Cherry Chocolate Cupcake

A healthier cupcake option. Acrylic on Board. Also FOR SALE, for those cupcake lovers out there. :-)


Also, please check out more of my artwork on Deviant Art!

New Paintings for Sale at Fast Frame!

A couple recent works. They are also FOR SALE folks! Proud to announce, they are currently being beautifully framed and will be on display at "Fast Frame" in Edgewater, NJ! Address: 725 River Rd. Edgewater, NJ 07020. Phone: (201) 313-1001. If interested, please ask for Jeff or email me @ MTBCreative@gmail.com if you're interested.