Crimson and Clover

These cupcakes were inspired by the song "Crimson and Clover". The song is sweet and flowing, and so are these cupcakes. They are a red velvet (my own recipe) with a cinnamon and honey frosting. The cake itself is sweetened with clover honey, so it is literally crimson and clover. I have been very excited to make these cakes. They are beautiful and the flavor is much more complex than just a regular red velvet cupcake. Please, enjoy! I know I did!!

Cupcake Ingredients:
1 cup clover honey
3/4 cup vegetable oil
1/2 cup unsalted butter, room temperature
3 eggs
1 teaspoon vanilla extract
2 oz red food dye
1/4 tsp salt
1 cup cake flour
1 cup AP flour
2 tablespoons potato starch
2 tablespoons cocoa powder
1 teaspoon baking powder

To make cupcakes:
1. Preheat oven to 375 degrees Fahrenheit and line for 18ish cupcakes (I made 17)
2. Mix honey, butter, and oil in mixing bowl for 5 minutes
3. Add eggs, mix for 2 minutes
4. Add vanilla extract and food dye, mix thoroughly
5. Sift together salt, flours, starch, cocoa powder and baking powder.
6. Slowly incorporate flour mixture into egg mixture, mixing until just combined. (do not over mix!!)
7. Use ice cream scoop to evenly distribute batter into cupcake tins
8. Reduce oven to 325 as you place cupcakes in the oven, bake for 20 minutes (honey browns quickly, so a lower temp will prevent this)
9. Let cool in pans for 5 minutes before moving to a cooling rack, cool completely before frosting.






Ingredients for Frosting:
1 3/4 cups powdered sugar
1/2 cup unsalted butter, room temp
1 1/2 tablespoons honey
1/4 teaspoon cinnamon

To make frosting
1. Beat butter for 5 minutes in medium bowl
2. Add all the honey and mix for 1 minute
3. Slowly add powdered sugar and then cinnamon, mix for 3 minutes after all ingredients incorporated

Can't Smile Without You

"Can't Smile Without You" was released by Barry Manilow in 1978 on his Even Nowwas originally by The Carpenters, but not with the success of Manilow's version.

I have loved this song for many years and Barry Manilow's music always makes me think of my mom because we would listen to his albums in the car all the time. So, I created this cupcake in honor of my mother.

The cake itself is a simple sponge cake recipe with only 5 ingredients, but I needed something light and not too sweet to support the rest of the cupcake. The entire cupcake is the sponge cake filled with sweetened vanilla whipped cream and topped with raspberry buttercream frosting and organic shredded coconut.

I was very excited to make these cupcakes because it was the first time actually getting to implement one of my own recipes. I am impressed with the outcome and I hope that you will be, too!!

Cupcake Ingredients

1 cup cake flour
1/4 teaspoon salt
6 eggs, separated
1 cup extra fine sugar
1 tablespoon lemon juice

To Make cupcakes

1. Preheat oven to 400 degrees (and place a baking stone on rack if you have it!) and place paper liners in 2 cupcake pans (will make 24 cupcakes)
2. Sift flour and salt together into a small bowl, set aside
3. Beat egg yolks in small bowl until thick and light yellow, set aside









4. Beat egg white in large mixing bowl until stiff, but still moist





5. Add sugar in small increments, mixing well each time
6. Beat in lemon juice

7. Fold in egg yolks

8. Cut and fold in flour mixture in small increments and fold batter for 2 minutes with spatula






9. Use an ice cream scoop to evenly distribute batter into cupcake pans







10. Reduce oven to 350 and place one pan in the oven for 18 minutes. Heat oven back up to 400 before placing in second pan, then drop temp to 350.
11. Cool in pans for 5 minutes and move to a cooling rack for at least 8 minutes before filling and icing. (These are light as air, so they cool very quickly)

Creme Filling Ingredients
1.5 cups heavy whipping cream
1/2 cup powdered sugar (or more to taste, but don't make too sweet because frosting is sweet!)
1 tsp vanilla

To make creme filling
1. Pour cream into a mixing bowl
2. Beat cream with an electric mixer, slowly increasing from low to high, until cream is almost thick
3. Add powdered sugar in two parts, mixing well in between
4. Mix in vanilla and beat until thick



Buttercream Frosting Ingredients
1 cup butter
2 tablespoons heavy whipping cream
3 cups confectioners sugar (or icing sugar)
1 tsp raspberry extract
1/2 tsp red icing coloring (more or less depending on desired color)

To make frosting:
1. Beat butter and cream in bowl for 3-5 minutes (don't skimp out, or it won't be smooth!!)










2. Slowly add sugar and beat until well mixed


3. Pour in raspberry extract and add icing coloring little by little to achieve correct color, mixing thoroughly







Fill the cupcakes from the top center (so you can cover it with frosting!)




Sprinkle organic shredded coconut on top for some extra flavor and pizazz!!! Enjoy!