Red Velvet Cupcakes

INGREDIENTS– Cupcake Batter

·       2 cups all-purpose flour

·       1 tsp of baking soda

·       1 tsp of baking powder

·       1/2 tsp of salt

·       4 Tablespoons unsweetened, cocoa powder

·       2 cups sugar

·       1 cup vegetable or canola oil

·       2 eggs

·       1 cup sour cream

·       2 tsp of vanilla extract

·       3 tbsp red food coloring

·       1 tsp of apple cider vinegar


1.     Preheat oven to 350.   Lightly grease 12 muffin tins and line with paper liners.

2.     In a medium bowl, mix flour, baking soda, baking powder, cocoa powder and salt together. Set aside.

3.     In a large bowl, combine the sugar and vegetable oil.

4.     Mix in the eggs, sour cream, vanilla and red food coloring until combined.

5.     Stir in the coffee and white vinegar.

6.     Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.

7.     Pour the batter evenly into each tin.

8.     Bake 18-20 minutes. Check by inserting a toothpick in the center of the cake and it is done when the toothpick comes out clean. Do not over bake.

9.     Let the cupcakes cool for 10 minutes.

10.  Frost the cake with cream cheese frosting when the cakes have cooled completely.

Red Velvet Cupcakes are featured on page 133 of Naked and Unashamed.


INGREDIENTS - Buttercream Frosting:

2 cups confectioners’ sugar

5 oz. cream cheese, softened

4 oz. butter, softened

2 tbsp whole milk

1 tsp vanilla abstract


With an electric mixer, whip butter and cream cheese until smooth and fluffy. With the mixer on low, add confectioners' sugar and fluff for another few minutes. Add vanilla, and milk and gradually increase the speed. You may add more milk to obtain the consistency you desire but add a bit at a time so that you don’t make it too soupy. 






Cream Scones with Raspberries and Hazelnuts



  •       1 3/4 cups all-purpose flour   4 teaspoons baking powder
  •       1/4 cup white sugar
  •       1/8 teaspoon salt
  •       1/2 cup chopped hazelnuts (walnuts or pecans work well too given your preference)
  •       5 tablespoons unsalted butter 
  •      1/2 cup milk
  •       1/4 cup sour cream
  •       1 egg
  •     1 tablespoon milk

·        Filling:

  •      4 tbsp of raspberry preserve (or other preferable fruit preserves like peach or strawberry)
  •      8 oz of cream cheese softened
  •       ¼ tsp vanilla
  •       ¼ cup sugar


  1. Preheat the oven to 400 degrees F.
  2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in the butter until the dough is in pea sized lumps using a pastry blender or cut in butter with two butter knives, alternating the cutting process between the two knives. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, adding the nuts last and stir gently until well blended. Be sure not to overwork the dough.
  3. Make the filling. With a blender, blend together the cream cheese, the sugar, and the vanilla until smooth. Set aside.
  4. With floured hands, pat scone dough into 8-12 balls 2 to 3 inches across, depending on what size you want. Then cut the dough balls in half. Place onto a greased baking sheet, and flatten each ball lightly.
  5. Top one dough round with the cream cheese mixture, then with the raspberry preserve and then sprinkle with nuts. Be sure to leave 1/2-inch plain border. Place 1 plain dough round on top each filling-covered round and then seal the edges. Half of your total rounds should be topped. (This can be made 1 day ahead of time. Be sure to wrap in plastic and chill).
  6. The scones should barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
  7. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown and the scones are puffed.
Mentioned on page 7 of Naked and Unashamed


Have you baked these delicious scones? Let me know what you think and

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