1.

RED VELVET CUPCAKE

INGREDIENTS
Cupcakes:

1 c. all-purpose flour

2 tbsp. unsweetened cocoa powder

tsp. baking powder

tsp. baking soda

tsp. salt

c. unsalted butter

c. sugar

2 large eggs

c. buttermilk

1 tbsp. liquid red food coloring

1 tsp. vanilla extract

tsp. vinegar
Frosting:

8 oz. Creole cream cheese (or use 1 eight-ounce package softened cream cheese
with 1 teaspoon lemon juice stirred in)

4 tbsp. unsalted butter

1 c. confectioners' sugar

tsp. vanilla extract

DIRECTIONS

1.To make cupcakes: Heat oven to 350 degrees F. Line 12-cup muffin pan with
paper liners. In a small bowl, whisk flour, cocoa, baking powder, baking soda,
and salt. In a large bowl, with mixer on medium speed, beat butter and sugar
until light and creamy. Beat in eggs, 1 at a time. In a glass measure, combine
buttermilk, food coloring, vanilla, and vinegar. With mixer on low, beat in flour
mixture in thirds, alternating with buttermilk mixture, until blended. Beat 2
minutes, scraping bowl occasionally, until batter is smooth. Divide batter evenly
among muffin cups.
2. Bake 18 to 22 minutes, until a pick inserted into cupcakes comes out clean. Let
cool in pan 5 minutes before removing to a wire rack to cool completely.
3. To make frosting: In a large bowl, with electric mixer on medium, beat
cream cheese and butter until well blended. Add confectioners' sugar and
vanilla and beat until smooth and fluffy. Frost cupcakes and refrigerate to firm
up frosting. Bring to room temperature before serving.

2. NUTELLA CHEESECAKE
Ingredients
12 Oreos, finely crushed*
1 1/2 Tbsp salted butter, melted
6 Tbsp granulated sugar
1 1/2 Tbsp all-purpose flour
12 oz cream cheese, well softened (use full fat)
2 large eggs
1/4 cup milk (preferably whole or 2%)
1/4 cup sour cream
1/2 tsp vanilla extract
1/2 cup Nutella
For the topping
1 cup heavy cream
3 Tbsp powdered sugar
1/4 c chopped, toasted hazelnuts
chopped chocolate or real chocolate sprinkles, for garnish
Directions

Preheat oven to 325 degrees.

In a mixing using a fork, blend together crushed Oreos and butter. Divide
mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to
each. Press crumbs into an even layer.
Bake in preheated oven 5 minutes. Remove from oven and allow to cool while
preparing filling.
In a mixing bowl whisk together granulated sugar and flour. Add in cream cheese
and using an electric hand mixer, whip just until smooth. Blend in eggs. Add in

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milk, sour cream and vanilla and mix just until combined, then add in Nutella
and mix just until combined.
Tap bowl forcefully against countertop about 30 times to release some of the air
bubbles. Divide mixture among muffin cups, pouring over crusts and filling each
cup nearly full, about 1/4 cup batter in each.
Bake in 325 degree oven 20 - 24 minutes until centers only jiggle slightly.
Remove from oven and allow to cool at room temperature 30 minutes, then cover
loosely with plastic wrap or foil and transfer to refrigerator and chill 3 hours.
Serve with sweetened whipped cream, hazelnuts, chopped chocolate or chocolate
sprinkles (for best results add toppings within a few hours of serving). Store in
refrigerator in an airtight container.
For the sweetened whipped cream:
In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed
until soft peaks form. Add in powdered sugar and whip until stiff peaks form.
Store in refrigerator.
STAND MIXER/ ELECTRONIC MIXER
CUPCAKE LINERS
MEASURING CUPS
MEASURING SPOONS
CUPCAKE TRAY
CAKE PAN (XS-S)
PIPING BAG
PIPING TIPS
SPATULA
CONTAINERS
MIXING BOWL

5 sticks- unsalted butter

1- tray eggs (large)
1 buttermilk
2- cream cheese (8oz/225g)
1 bag- confectioner sugar
2 packs- oreos
1 stick- salted butter
1- milk (whole or not)
1- sour cream
1- small nutella (385 ml/368g)
o 1- heavy cream
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