Happy 4th of July! I already saw fireworks on Friday – thankfully, our Elver Park fireworks were saved this year by Woodman’s Grocery Stores, who have committed to sponsoring the event for the next several years. Yay! They aren’t the big area display (that’s Rhythm and Booms, the largest fireworks display in the Midwest), but it doesn’t take hours to leave the park, either, so they are my display of choice.

One of my favorite recipes to take along to 4th of July parties has to be red velvet cupcakes. Because this year I opted for a version of my Simple Fruit Salad instead, made with peaches, plums, blueberries, green grapes, and strawberries, I thought I would repost my favorite recipe for Red Velvet Cupcakes – instead of decorating with ganache, I would go with red, white, and blue sprinkles for the fourth, or even blueberries and raspberries or strawberries.

Red Velvet Cupcakes
recipe adapted from Pinch My Salt

2 1/4 cups all purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
red food color paste
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the flour, cornstarch, cocoa powder, baking powder, and salt into a medium bowl; set aside.

3. Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, then beat in vanilla and a squirt of red food coloring paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter, beat well, then beat in half of the buttermilk. Beat in another third of flour, then the rest of the buttermilk, ending with the last of the flour. Scrape down bowl with a spatula and fold the batter a couple of times to ensure it’s well-blended. If desired, add more red food coloring paste and mix well to combine.

4. In a small bowl, mix vinegar and baking soda. Add vinegar mixture to the cake batter and stir well with spatula to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 full). Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-24 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

5. Cool the cupcakes completely before frosting.

Cream Cheese Frosting
16 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 3/4 cups powdered sugar, sifted
pinch of salt

Beat butter and cream cheese on medium speed with paddle attachment until combined. Reduce speed to low and slowly add powdered sugar. Add vanilla and beat until mixed, then add a pinch of salt and mix. Frost each cupcake with a knife, or use a decorator bag.

Chocolate Ganache
1/4 cup semi-sweet chocolate chips
1/4 cup heavy cream

Combine chocolate chips and heavy cream in a small bowl. Microwave on defrost level (or lowest setting), stirring every 30 seconds until chocolate is smooth. Drizzle or dollop ganache on top of cupcakes.

Enjoy!

I seem to be making a habit of baking red velvet cupcakes for Valentine’s Day. Last year, I used this recipe from Throwdown. The cakes were tasty, but I wanted to try something new this year, so I turned to a recipe I saw last year on Pinch My Salt.

I had a few chocolate chips left in a pack, as well as a container of heavy cream in the fridge that I needed to use up . . . so I decided to make these cupcakes extra special. I mean, who wouldn’t want a little chocolate with their dessert?

Red Velvet Cupcakes
recipe adapted from Pinch My Salt

2 1/4 cups all purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
red food color paste
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the flour, cornstarch, cocoa powder, baking powder, and salt into a medium bowl; set aside.

3. Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, then beat in vanilla and a squirt of red food coloring paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter, beat well, then beat in half of the buttermilk. Beat in another third of flour, then the rest of the buttermilk, ending with the last of the flour. Scrape down bowl with a spatula and fold the batter a couple of times to ensure it’s well-blended. If desired, add more red food coloring paste and mix well to combine.

4. In a small bowl, mix vinegar and baking soda. Add vinegar mixture to the cake batter and stir well with spatula to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 full). Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-24 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

5. Cool the cupcakes completely before frosting.

Cream Cheese Frosting
16 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 3/4 cups powdered sugar, sifted
pinch of salt

Beat butter and cream cheese on medium speed with paddle attachment until combined. Reduce speed to low and slowly add powdered sugar. Add vanilla and beat until mixed, then add a pinch of salt and mix. Frost each cupcake with a knife, or use a decorator bag.

Chocolate Ganache
1/4 cup semi-sweet chocolate chips
1/4 cup heavy cream

Combine chocolate chips and heavy cream in a small bowl. Microwave on defrost level (or lowest setting), stirring every 30 seconds until chocolate is smooth. Drizzle or dollop ganache on top of cupcakes.

Enjoy!

I hope everyone enjoyed the holidays and has a wonderful 2010.

In 2010, I’m looking to do things a little differently on My Madison Bistro. As you may have noticed, 2009 was rather heavy on the dessert posts, and it’s time to get back to what this blog was supposed to be all about. For Christmas this year, I received The Country Cooking of France by Anne Willan. I couldn’t be more excited to start cooking from this book, and I plan to document my efforts on the blog. I suppose it needs to be pointed out that French country cooking is not necessarily simple food. Many of the recipes are time consuming, so we’re looking at possibly cooking from this book every week or two at the most.

That’s not to say my only posts will be from that book, however. Whenever something interesting comes up, of course it will end up here…but I don’t want to go back to feeling the need to post every other day, because frankly, I got a little burned out this summer; I started making tacos once a week and even drank protein shakes for two meals a day to avoid cooking. So, the posts may not be as frequent as they once were, but I’m hoping to make these posts really count.

And now, it’s time to decide what to cook first…

Did you know there are only five states in the US that grow cranberries? Besides my homestate, Wisconsin, cranberries are grown in Massachusetts, New Jersey, Washington, and Oregon. Because cranberries are native to Wisconsin, I’m able to get local cranberries every year.

For the holidays last year, I wanted to try something new in my gift baskets. Putting on a brave face, I tried canning for the first time with this recipe. Since I kept a couple of the jars for me, I can say that I absolutely loved this, but it’s probably not for everyone. The flavor of the spices really shines through, so if you love the taste of holiday spice, you’ll just might love this as much as I did.

I served this over slices of orange pound cake, brioche French toast, waffles, and even used it as a topping for plain yogurt.

Holiday Fruit Preserves
adapted from this recipe

4 cups Bartlett pears, peeled & diced
3 cups cranberries
2 cups raspberries
2 1/2 cups sugar
2/3 cup orange juice
1 tbsp orange zest, finely grated
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 tbsp orange liqueur

Bring all ingredients up to a simmer in a large, heavy-bottomed saucepot, stirring often.

Simmer for about 15 minutes, until pears are tender and cranberries have popped. Pack into sterilized jars and seal, or store refrigerated for up to 4 weeks.

Holiday Fruit Preserve can also be frozen for up to 3 months.

Makes 8 cups.

In some ways, mid-August is one of my favorite times of year. Sure, I complain about it being a little too hot, a little too humid, but that very heat and humidity is so important to area crops, not to mention my own garden. The available local produce is at its peak, which translates into lots of fruit desserts.

And with autumn and winter right around the corner, they usher in a whole new slew of desserts. So I figured, what better time to share with you some of my favorite recipes?

With this e-book, I’ve tried to include something for everyone: you’re find desserts that are vegan, gluten-free, sugar-free, egg-free, and/or dairy-free. All of the gluten-free & sugar-free desserts have been tested by folks who do not follow that type of diet; if they give a sf/gf dessert the thumbs-up, I believe most people will enjoy the treat.

You’ll find desserts that showcase seasonal fruit, as well as heartier desserts that will comfort you when the temperatures drop. Here is what you have to look forward to:

Strawberry Rhubarb Compote* (vegan, dairy-free, egg-free)
Summer Fruit Crumble* (egg-free)
Peach Tarts
Cherry Cheesecake Galette (egg-free)
Poached Pears (vegan, egg-free, dairy-free)
Dulce de Leche Chocolate Chip Cookies
Grandma’s Molasses Cut-Out Cookies
Lemon Tea Cookies (egg-free, vegan if use trans-fat free margarine)
Pinwheels
Peppermint White Chocolate Truffles (egg-free)
Chocolate Mousse with Orange Vanilla Whipped Cream
Sugar-Free Chocolate Mousse (sugar-free & gluten-free)
Chocolate Cupcakes with Cream Cheese Icing (sugar-free & gluten-free)
Blueberry Muffins (sugar-free & gluten-free)
Peanut Butter Silk Pie (sugar-free & gluten-free)

*Both Strawberry Rhubarb Compoteand Summer Fruit Crumble are original recipes that have been featured on My Madison Bistro.

This e-book is available at no charge, but if you like the recipes or would like to help fund the recipe development for future e-books, donations are greatly appreciated.

Click here to download the Madison Bistro Treats E-Book.