In a medium saucepan, cover beets with ½-inch of water and bring to a boil, covered. Cook until very tender, about 10 minutes. Drain beets and let cool to warm. Preheat oven to 350 degrees ...

These small-batch cupcakes are the way to go. With a rich red velvet center and a sweet cream cheese frosting, you'll wish this recipe made more than just six.

Cupcakes Preheat the oven to 350°F. Place the cupcake liners in the cupcake pans. In a medium bowl mix the flour, cocoa powder, baking powder, and baking soda together. Add the salt and give it a ...

2. In a medium bowl whisk the flour, cocoa powder, baking soda, and salt. In a small bowl whisk the buttermilk, vanilla, vinegar, and food coloring. In the bowl of a stand mixer fitted with the ...

READY TO PARTY This cupcake recipe from author Vallery Lomas will be your go-to for summer celebrations. Red velvet is always festive, and cream-cheese frosting holds its own on hot days.

The recipe calls for a boxed red velvet cake mix as the base, then adds coconut, pecans, chocolate chips, cream cheese, butter and powdered sugar. The cake is frosted before baking so that it ...

POTTSVILLE, Pa. — It’s National Cupcake Day on Friday, Dec. 15, and Home & Backyard visited Hope Hill Lavender Farm in Pottsville and tried the lavender velvet cupcakes with cream cheese icing.

Cool the cupcakes completely, then evenly distribute the frosting over the tops. Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien.

Bake until the cupcakes are puffed and spring back when touched, and a toothpick inserted into the center comes out clean, about 20 minutes. Remove the cupcakes and cool on a rack.