Red Velvet Cupcakes

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After a brief hiatus from a recent move to a new home (and new kitchen!), I am back…with a recipe for red velvet cupcakes! I’ve never had red velvet anything before, but have been wanting to try red velvet cake for a long time. So, in honour of Valentine’s Day, I made a batch of red velvet cupcakes and brought them to work yesterday to share with my wonderful co-workers. Everyone seemed to love them, including me!

Happy Valentine’s Day everyone!

Ingredients
  • 2 and 1/2 cups of cake flour
  • 1 and 1/2 cups of sugar
  • 1 teaspoon of baking soda
  • 1 tablespoon of cocoa powder
  • 1 teaspoon of salt
  • 2 large eggs
  • 1 and 1/2 cups of vegetable or canola oil
  • 1 cup of buttermilk
  • 1 tablespoon of liquid red food colouring
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of white vinegar

  • 1 block of cream cheese (8 oz) at room temperature
  • 5 tablespoons of unsalted butter at room temperature
  • 2 teaspoons of pure vanilla extract
  • 2 and 1/2 cups of icing sugar


Method

1. Preheat oven to 350’F. Line cupcake pans with paper liners.

2. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.

3. In a bowl of an electric mixer, combine the eggs, oil, buttermilk, food colouring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth (about 2 minutes).

4. Divide the batter evenly between the prepared liners (approx 2/3 full). Bake, rotating the pans halfway through baking, until a toothpick inserted in the centre comes out clean (about 18 minutes). Let cool in the pan for 5 to 10 minutes and then transfer to a wire rack to cool completely.

5. To make the frosting, combine the cream cheese and butter with an electric mixer. Beat on medium-high speed until well combined and smooth (about 2-3 minutes). Note: ensure you use room temperature cream cheese and butter, or you’ll have lumps in your icing. 

6. Mix in the vanilla extract. Gradually beat in the confectioner’s sugar until totally incorporated, increase the speed and then beat until smooth.

7. Frost the cooled cupcakes as desired.

Tip: if you do not have any buttermilk at home, you can easily make some! Simply put 1 tablespoon of white vinegar in a liquid measuring cup. Then add milk until the liquids reach the 1 cup mark. Let sit on the counter for 10 minutes and TA-DA…you have buttermilk!

Source: Annie’s Eats (adapted from Confections of a Foodie Bride)






Curried Lentils

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Here is another quick vegetarian dinner to warm up even the coldest evenings of January: curried lentils. This dinner takes only 20 minutes to make and is full of flavour. I make this at home at least once a week during the winter. The recipe makes quite a few servings, so if you’d only like to make a small amount, please half the recipe :) Although, in making the full recipe, you are guaranteed lunch for a few days after. Stay warm!

Ingredients

  • 2 cups of red lentils (rinsed)
  • 1 teaspoon of olive oil
  • 4 cloves of garlic; minced (or 1 and 1/2 teaspoons of garlic powder)
  • 1-28 ounce can of diced tomatoes
  • 2 cups of vegetable stock
  • 1 and 1/2 teaspoons of ground cumin
  • 1 teaspoon of turmeric
  • 3/4 teaspoon of ground cinnamon
  • salt and pepper to taste
  • 1/4 teaspoon of cayenne (optional)



Method


1. Rinse the lentils well and soak them for 5 minutes in warm water. Drain.


2. Add olive oil to a large pot. Sauté garlic on medium heat for about a minute. (note: if you are using garlic powder, I would recommend adding it to the stock/tomatoes instead).


3. Add canned tomatoes to garlic. Add cumin, cinnamon, turmeric, salt and pepper. Stir to combine.


4. Add 2 cups of vegetable stock. Bring mixture to a boil and add the drained lentils.


5. Reduce to a simmer. Partially cover the pot with a lid. Simmer for 15 minutes until lentils are tender. If you find that the lentils are becoming too dry, add an additional 1/2 cup of water or vegetable stock.


NOTE: you can add more vegetable stock if you’d like to make this into a soup. Otherwise, serve the lentils as a stew, on basmati rice, jasmine rice quinoa or couscous. Or scoop the lentils with toasted garlic naan. Mmm!

Vegetarian Quick Chili

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One those nights where I have very little time to cook a homemade meal, I make a pot of this quick chili. It takes a maximum of 20 minutes to prepare & cook. And it is full of flavour. It also uses ingredients that you likely have in your pantry. This recipe makes enough for dinner and then lunch the next day. 

Feel free to add some additional chopped/diced vegetables such as celery, carrots or zucchini. Be sure to saute the vegetables for 5 minutes in a small amount of oil (or simmer them in a bit of vegetable broth) before you add the canned tomatoes. Lately, I’ve been using cooked quinoa in lieu of the brown rice. It is delicious and makes this dish even healthier.

Ingredients
  • 1-28 ounce can of diced tomatoes
  • 1 cup of cooked white rice, brown rice or quinoa
  • 1 small can of corn or a cup of frozen corn
  • 1 medium can of kidney beans or chickpeas; rinsed
  • 1 tablespoon of chili powder
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of cumin
  • 1/4 of low-fat Italian dressing OR 1/2 teaspoon of oregano
  • salt & pepper to taste
  • 1 tablespoon of sugar (optional)
  • 1/4 teaspoon of cayenne pepper (if you’d like a little more heat)


    Possible Toppings
    • shredded cheddar cheese
    • sour cream
    • fresh chopped cilantro
    • avocado slices
    • crushed tortilla chips


      Method

      1. Cook the rice or quinoa according to package.


      2. In a large pot, combine the tomatoes, cumin, chili powder, garlic powder, salt and pepper. Add the sugar and cayenne pepper if using. (Note: I use a tablespoon of sugar if the tomatoes are particularly acidic.)

      3. Add the Italian dressing.

      4. Add the beans, rice and corn to the tomato mixture.

      5. Add the rice or quinoa and simmer on medium heat for 10 minutes. Add a small amount of water or vegetable broth if the mixture seems a bit dry.

      Serve with any of the above toppings.