Baking with Wine… Yes please.

One of the highlights of my trip to Houston was the baking and cocktail session with one of my best girl friends. It is great to have friends that are willing to open up their home to you whenever you come into town. We spent Friday night baking into the wee hours of the morning. We prepared a brownie dish, cake, and cupcakes for the University of Houston Frontier Fiesta.

The first thing that is needed for a late girls night is……wine.

The most important part of cooking is being organized. We started by gathering all of the ingredients that we needed for all 3 of the desserts.

I was also über jealous that my gal pal owned the whole KitchenAid set that I have been craving. Having a KitchenAid mixer is totally on my wish list. It made preparing meals so quick and easy.

The cat was even excited to see the mixer. Looking at this little kitten makes me want one so bad.

After we starting sipping and had all of the ingredients in order, we were ready to begin cooking. We started cooking the red velvet cupcakes with the chocolate kiss in the middle. We used the basic Red Velvet Layer Cake recipe from the America’s Test Kitchen website.

  • In a large bowl, beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture.

  • Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar, and vanilla extract together. In a small bowl, mix 2 tablespoons of the cocoa and red food coloring together to a smooth paste.

The kitty started to get bored with us by this time.

  • Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter.

After everything was mixed together, be started to pour the mixture into the cupcake pan. If you notice the holes, that is where we added the chocolate kiss. This is how it looked before we added more batter to cover the kisses.

  • Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes, rotating the pans halfway through baking

  • Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack.

All done and now waiting on its chocolate icing.

I am not an icing person… but feel free to get a good laugh at my try.

The other dish we made was a gooey chocolate, toffee, and coconut brownie from scratch. I didn’t get to take the step by step pictures, but here is the finished product.

So, what did you do this weekend? Any travels? Cooking?

–Country Chic Chronicles



Red Velvet Cupcakes Recipe:

8 tbsps cocoa powder (natural, dusting pans)
9 cups all-purpose flour
6 tsps baking soda
4 pinches salt
4 cups buttermilk (room temperature)
8 large eggs (room temperature)
4 tbsps white vinegar
4 tsps vanilla extract
8 tbsps food coloring (red)
48 tbsps unsalted butter (cut into 12 pieces and softened)
6 cups granulated sugar
16 cups cream cheese frosting (recipe will follow cake)
64 ozs cream cheese (softened)
40 tbsps unsalted butter (cut into chunks and softened)
8 tbsps sour cream
6 tsps vanilla extract
1 tsp salt
8 cups sugar (add an extra cup if needed)



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