HOW TO FEED THE SPIRIT!


"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:

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Saturday, April 4, 2015

Red Velvet Raspberry Cupcakes with Cream Cheese Frosting Made from Scratch


Ingredients & Cooking Directions for Red Velvet Raspberry Cupcakes with Cream Cheese Frosting

Estimated Servings: 12 cupcakes

Step 1: Mix dry ingredients

1 1/4 cups cake flour
1 tablespoon cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

Pour flour, cocoa powder, baking powder and salt into a sieve and sift them into a bowl. Next whisk the dry ingredients until well combined and then set them aside.

Step 2: Make red mixture

1/2 cup buttermilk
1 tablespoon raspberry purée
1 teaspoon liquid red food coloring

Pour the buttermilk, raspberry purée and red food color into a container and whisk them together until blended. Then set this mixture aside.

***To make the raspberry purée crush ½ cup of fresh raspberries through a sieve and use the liquid portion for this recipe and reserve the solid portion for a smoothie or other raspberry recipe.

Step 3: Bake cupcakes

1/4 cup soften unsalted butter
3/4 cup granulated white sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Preheat your oven to 350 F. Then place the butter and sugar in a bowl and mix them up. Next, add the vanilla extract and egg to the butter sugar mixture and whisk until smooth and creamy.

Now add in the red liquid mixture alternating it with the dry ingredients and mix them until smooth. You want to repeat this alternating method for about 3-4 times in order to ensure all of the ingredients are well incorporated. Then set the cupcake batter aside.

In a small bowl, mix vinegar and baking soda until it fizzes up. Then quickly add it to the cake batter and mix well.

Next scoop the batter into cupcake liners filling them about 2/3 of the way up. Bake the cupcakes between 18-20 minutes or until a skewer inserted in the center of the cupcakes comes out clean. Then allow them to cool completely before frosting.

Step 4: Assemble cupcakes

8 ounces soften cream cheese
1 teaspoon vanilla extract
1/2 cup powdered sugar
8 tablespoons soften unsalted butter
12 fresh raspberries
Toasted almond slices

To make the frosting, add the cream cheese, butter, and vanilla into a bowl. Then sift in the powdered sugar on top of the vanilla butter cream cheese. Next mix the sugar with the butter and cream cheese until smooth and creamy. Then spread the frosting on top of all cupcakes. Finally place a raspberry in the middle of each cupcake and surround the raspberry with almond slices to create a flower in the middle of all the cupcakes.

****You can eat these cupcakes right away or store them in a refrigerator until ready to consume.