Category Archives: Food + Drink


How to Make 3-Ingredient Homemade Pop-Tarts

My family has fallen hard for this simple homemade pop-tart recipe. These 3-ingredient pop-tarts are super simple to throw together; they use a combination of store bought ingredients, and stuff we always have on hand.

They’re also a lot of fun to make with your family and kids. Oh, and did I mention they’re totally yummy? To get your kids in on the action, just cut out your rectangles and let the little ones go to town filling and then decorating their own special pop-tarts. Scarlett loves topping hers with sprinkles and telling us exactly which ones are hers. The combinations are pretty endless and it’s extra fun eating a pop-tart you made yourself.

How to Make 3-Ingredient Homemade Pop-Tarts; including a vegan version! Kids LOVE making these. Click through for the simple recipe. | glitterinc.com | @glitterinc

And the best part in my book about these 3-ingredient homemade pop-tarts? They can be made vegan, because most store bought pie crust has no dairy in it! (We use Pillsbury Refrigerated Pie Crust.)

I made two different milk-free, vegan versions of these homemade pop-tarts for Scarlett and she was SO excited. Her vegan versions had either jam inside or Dairy-Free Chocolate Chips* and marshmallow fluff; a.k.a., vegan s’mores pop-tarts. Both were then topped with a modified version of the frosting that’s super simple to make; we just substituted almond milk.

(Scarlett is allergic to milk protein, so we’re always experimenting with vegan and dairy-free recipes, in case you want to check them out!)

*We use Enjoy Life chocolate chunks and chips; they’re gluten-free, dairy-free, nut-free, and soy-free, and totally delicious. They also bake incredibly well. Even Target carries them! Obviously, you can use regular semi-sweet chocolate here instead if you don’t need to keep the recipe vegan or dairy-free.

How to Make 3-Ingredient Homemade Pop-Tarts; including a vegan version! Kids LOVE making these. Click through for the simple recipe. | glitterinc.com | @glitterinc

Now let’s talk about how to make these awesome 3-ingredient homemade pop-tarts …

How to Make 3-Ingredient Homemade Pop-Tarts; including a vegan version! Kids LOVE making these. Click through for the simple recipe. | glitterinc.com | @glitterinc

HOW TO MAKE HOMEMADE POP-TARTS

Makes 8-10 pop-tarts.

INGREDIENTS

Store bought refrigerated pie crust
Rectangle Cookie Cutter (or sharp knife)
Strawberry or Peach jam
Nutella (optional)
Marshmallow Fluff (optional)
Confectioners sugar
Milk (I used almond milk and it worked like a charm!)
Sprinkles (optional)

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Using a rectangle cookie cutter or sharp knife, cut each pie crust into 8, fairly equal sized rectangles.
  3. Lay half (about 8) of your rectangles on a greased or parchment lined baking sheet.
  4. Top each rectangle with about a tablespoon or less of jam or marshmallow fluff and/or Nutella (leaving a perimeter of about a half an inch all the way around). Be sure not to overstuff or it will leak out as it is baking.
  5. Lay the other halves of the rectangles on top of the 8 that you topped with jam, Nutella, etc., and using the tines of a fork, seal each pop-tart along all four edges.
  6. Bake for approximately 10 minutes, or until crust is slightly golden brown.
  7. Remove from oven, and let cool on the pan for a few minutes and then transfer to a wire rack.

For the Icing

In the meantime, mix a half a cup of confectioners sugar with a tablespoon of milk. (Consistency is key here; if your icing is runny, add a bit more sugar and if it’s too thick, add a bit more milk. You want it spreadable/pourable.)

Spread or pour a bit of icing on top of each pop-tart (now on the wire rack) and top with sprinkles or drizzle with Nutella.

Recipe Adapted via Kozy & Co.

How to Make 3-Ingredient Homemade Pop-Tarts; including a vegan version! Kids LOVE making these. Click through for the simple recipe. | glitterinc.com | @glitterinc

Hubby loved our version of s’mores pop-tarts. We filled our s’mores pop-tarts with a thin layer of marshmallow fluff and Nutella and then drizzled a little glaze and Nutella on top. (See above for Scarlett’s vegan version.) The s’mores pop-tarts taste amazing still warm out of the oven.

How to Make 3-Ingredient Homemade Pop-Tarts; including a vegan version! Kids LOVE making these. Click through for the simple recipe. | glitterinc.com | @glitterinc     How to Make 3-Ingredient Homemade Pop-Tarts; including a vegan version! Kids LOVE making these. Click through for the simple recipe. | glitterinc.com | @glitterinc

By the way, you can find both my gold whisk and gold wire cooling rack at Target.

How to Make 3-Ingredient Homemade Pop-Tarts; including a vegan version! Kids LOVE making these. Click through for the simple recipe. | glitterinc.com | @glitterinc How to Make 3-Ingredient Homemade Pop-Tarts; including a vegan version! Kids LOVE making these. Click through for the simple recipe. | glitterinc.com | @glitterinc   How to Make 3-Ingredient Homemade Pop-Tarts; including a vegan version! Kids LOVE making these. Click through for the simple recipe. | glitterinc.com | @glitterinc How to Make 3-Ingredient Homemade Pop-Tarts; including a vegan version! Kids LOVE making these. Click through for the simple recipe. | glitterinc.com | @glitterinc

If you find yourself throwing together a batch of these 3-ingredient homemade pop-tarts, be sure to tag me on social media (@glitterinclexi) so I can live vicariously through all of your fun snacking!

Photos by Annie Watts Photography

This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. Thank you so much for clicking through and helping to support this little blog business of mine! Read more about our site, privacy, and disclosure policies here.


Lexi

How to Throw a Super Simple At-Home Date Night


This post is sponsored by Mirum Shopper. All opinions are my own. Thank YOU for supporting the sponsors who help to make Glitter, Inc. possible.

Sometimes I can’t believe how quickly the years have flown by with hubby. We’ve been together for more than a dozen years, and married more than six, and honestly, I still look at him all googly-eyed the way I did when we first met back in high school. (You can read more about our nerdy love story here.) Nowadays, “busy” is just our day-to-day reality, and sometimes we have to remember to slow it down and celebrate the little things. Small anniversaries, work achievements, basically anything awesome that Scarlett does; they’re all reasons to celebrate. It’s rare that we can arrange an actual date night on the town, complete with babysitter and reservations (that’s for really special occasions, ha), but we do try to celebrate at home in small ways.

glitterincblog-8976 glitterincblog-8947

So when Walmart asked us to test out Bertolli’s Meals for Two (and family size Bertolli), we were happy for any venture into an easy and romantic dinner.

glitterincblog-8965    glitterincblog-8966 glitterincblog-8948 glitterincblog-8951   glitterincblog-8961

Truth is, I’m a total novice at frozen meals, but lately, the busier we get, the more hubby and I keep talking about easier meal solutions that won’t eat up so much of my time trying to prepare. I’m a big believer in a hot dinner served up every night, but I’m also all about saving myself a little stress. Walmart has a huge display of amazing meals from Bertolli and P.F. Chang’s so you can stock up and always have a simple dinner on hand for impromptu celebrations.

bertolli-at-walmart glitterincblog-8972

We tried out Bertolli Frozen Chicken Florentine and honestly, I could not have been more surprised by how good the meal was. Bertolli’s version of the classic Italian favorite, the farfalle pasta cooks up al dente, the grilled white meat chicken and tender spinach are in a really delicate sauce made with white wine and Parmesan and Romano cheeses, and all you have to do is throw the contents into a pan and heat. I think I always thought that if I didn’t spend hours buying the groceries and then working away at it in the kitchen, how could it taste fresh? But it totally was and did!

glitterincblog-8963

The funniest part is that as I was stirring it on the stove and my photographer, Annie, was setting up to shoot for this post, she actually told me that the chicken florentine was one of her favorites and she and her husband ate it for dinner all of the time. I swear I felt like I had been living under a rock.

glitterincblog-8986 glitterincblog-8997

Top with a little fresh parmesan and serve!

glitterincblog-8953

How to Throw a Super Simple At-Home Date Night:

  1. Set the table. Even if it’s your living room coffee table and date night is from the comfort of your sofa, setting the table makes it feel just a little bit more special and like you’re celebrating something (even if it’s just something small.)
  2. Unplug. I know it’s tough, but on most nights, at any given time, I can look up, and both hubby and I are frantically typing away on our laptops. Dinner may just be for 20 minutes, but give yourself that break and shut off your tech.
  3. Eat something yummy. This goes without saying, but still, skip the cold cereal and have a nice dinner together.
  4. Talk about your day. The good, the bad, your partner is your sounding board, and it’s nice to just focus on one another for a few minutes.
  5. Pour yourselves a drink. Hey, it is a celebration after all!

glitterincblog-8955

How do you celebrate the everyday? Are you a fan of stay-at-home date night?

bertolli


Lexi

7 Brunch Recipes for a Sweet Weekend

I’m not usually a breakfast person, per so, but call it brunch and pour some sugar on it, and suddenly, I’m all about it. These 7 brunch recipes are all perfectly sweet and will have you loving brunch.

By the way, if savory is more your thing, this creamy miso mushrooms and eggs dish looks pretty unbelievable and I have a feeling the whole family would love this breakfast pizza with kale pesto and sun dried tomatoes.

Now onto the sweets …

Almond Butter Toast with Bananas and Toasted Coconut

Almond Butter Toast with Bananas and Toasted Coconut Recipe  via The Modern Proper (image via @themodernproper)

Raspberry Dutch Baby

Raspberry Dutch Baby Recipe via Two Peas and Their Pod (image via @twopeasandpod)

Meyer Lemon Ricotta Pancakes with Blueberry Compote

Meyer Lemon Ricotta Pancakes with Blueberry Compote Recipe via Brazilian Flair in the USA (@brazilianflairintheusablog)

Meyer Lemon Chamomile Suzette Crepes with Greek Yogurt

Meyer Lemon Chamomile Suzette Crepes with Greek Yogurt Recipe via Half Baked Harvest (image via @halfbakedharvest)

Salted Honey Apple Gouda Toast

Salted Honey Apple Gouda Toast Recipe via Half Baked Harvest (image via @halfbakedharvest)

toasted-coconut-pancakes

Toasted Coconut Pancakes Recipe via Minimalist Baker (image via @minimalistbaker)

Blackberry Lavender White Chocolate Scones

Blackberry Lavender White Chocolate Scones Recipe via Half Baked Harvest (image via @halfbakedharvest)

Craving brunch? Follow our Brunch board on Pinterest for loads of yummy inspiration.


Lexi

Vegan Classic Peanut Butter Chocolate Squares

Remember those classic peanut butter chocolate squares from the school cafeteria and at bake sales? Probably because nostalgia is all the rage these days, these classic peanut butter chocolate squares have been making a comeback (mostly all over Facebook and Pinterest), and I’ve been determined to find a way to recreate this simple and delicious snack as a dairy-free option for my little girl. (She’s allergic to milk protein, so we’re always experimenting with vegan and dairy-free recipes.)

Because the recipe for these classic peanut butter chocolate squares is actually relatively simple (they’re no-bake and can be thrown together in a matter of minutes!), with a few minor tweaks, we were able to have our very own dairy-free bars in a snap. And honestly, you’d never know the difference! Which, I might add, is not always the case with vegan and dairy-free versions of recipes.

These bars are SO good. You will fall in love with this throwback dessert all over again!

How to make vegan and dairy-free classic peanut butter chocolate squares. You will fall in love with this throwback dessert all over again! Click through for the recipe. | glitterinc.com | @glitterinc How to make vegan and dairy-free classic peanut butter chocolate squares. You will fall in love with this throwback dessert all over again! Click through for the recipe. | glitterinc.com | @glitterinc

The peanut butter chocolate squares keep really well in the refrigerator and can be cut into squares or even smaller cubes to give to your kids as a treat.

This is a great dessert to throw together at the last minute when you have company or want something sweet to bring to a party or gathering. It’s always a crowd-pleaser, and no one will ever know it’s missing the dairy.

How to make vegan and dairy-free classic peanut butter chocolate squares. You will fall in love with this throwback dessert all over again! Click through for the recipe. | glitterinc.com | @glitterinc How to make vegan and dairy-free classic peanut butter chocolate squares. You will fall in love with this throwback dessert all over again! Click through for the recipe. | glitterinc.com | @glitterinc How to make vegan and dairy-free classic peanut butter chocolate squares. You will fall in love with this throwback dessert all over again! Click through for the recipe. | glitterinc.com | @glitterinc How to make vegan and dairy-free classic peanut butter chocolate squares. You will fall in love with this throwback dessert all over again! Click through for the recipe. | glitterinc.com | @glitterinc

Dairy-Free Classic Peanut Butter Chocolate Squares

INGREDIENTS

1/2 cup vegan butter* (We use Earth Balance Vegan Buttery Sticks.)
2 cups powdered sugar
1 1/2 cups graham cracker crumbs (about 12 graham crackers)
1 cup peanut butter
12 ounces Dairy-Free Chocolate Chips*

DIRECTIONS

  1. Cut butter into pieces and place in a large microwave-safe bowl. Microwave for about 1 minute or until butter is melted.
  2. Stir in powdered sugar, graham cracker crumbs, and peanut butter. Stir well until all of the ingredients are incorporated.
  3. Line a 9 x 13 inch dish with parchment paper (or foil). You can use a smaller baking dish if you want thicker squares, i.e., more peanut butter per bite. Drape the parchment paper over the sides of the dish so that you can easily remove it once the bars set.
  4. Press the peanut butter mixture into the bottom of the dish.
  5. Melt the semi-sweet chocolate according to package directions. Once melted, spread the chocolate over the peanut butter mixture.
  6. While the chocolate is still warm, but not runny, cut the bars. Allow to set for at least an hour. Like most no-bake desserts, these are best stored in the refrigerator.

Recipe adapted via Center Cut Cook

*While we use vegan butter as a substitute in this recipe, obviously you can use regular butter if you don’t need these to be vegan or dairy-free.

*We use Enjoy Life chocolate chunks and chips; they’re gluten-free, dairy-free, nut-free, and soy-free, and totally delicious. They also bake incredibly well. Even Target carries them! Obviously, you can use regular semi-sweet chocolate here instead if you don’t need to keep the recipe vegan or dairy-free.

NOTE: While most peanut butter is vegan, not all peanut butter is. Be sure to check the label if you want to be sure your bars are 100% vegan. (For instance, there are Omega 3s, which are not always vegan, in some JIF peanut butters.)

Same goes for graham crackers: both Nabisco Grahams Original and Keebler Grahams Original are vegan.

How to make vegan and dairy-free classic peanut butter chocolate squares. You will fall in love with this throwback dessert all over again! Click through for the recipe. | glitterinc.com | @glitterinc How to make vegan and dairy-free classic peanut butter chocolate squares. You will fall in love with this throwback dessert all over again! Click through for the recipe. | glitterinc.com | @glitterinc

I mean, who doesn’t love peanut butter everything? And chocolate and peanut butter were practically made for each other.

How to make vegan and dairy-free classic peanut butter chocolate squares. You will fall in love with this throwback dessert all over again! Click through for the recipe. | glitterinc.com | @glitterinc

If you find yourself throwing together a batch of these classic peanut butter chocolate squares, be sure to tag me on social media (@glitterinclexi) so I can live vicariously through all of your fun snacking!

Photos by Annie Watts Photography


Lexi

Crockpot Chicken Vegetable Quinoa Soup

I don’t know about you, but for our family, easy dinners are the name of the game. I’ve always been a big fan of cooking, but the busier we get, the harder it is to open up a recipe book and throw together an elaborate meal to serve on a random Monday night.

We’ve had this crockpot meets rice cooker meets pressure cooker (a.k.a., an Instant Pot) in our pantry for years. Seriously, we got an Instant Pot as a wedding gift and never opened the box … and we’ve been married six years. I know, I know. Clearly, I have a screw loose. Little did I know, the most magical kitchen contraption ever sat unused and unloved in our overcrowded pantry for all these years. I can’t fathom what I was thinking – or not thinking – by ignoring this mystical machine.

Anyhoo, I saw all the rage ALL over the internet about this fabulous pot, and I decided to take the leap … and OPEN the box. I started researching and trying recipes like a madwoman. I think I served hubby and Scarlett dinner out of a crockpot for two weeks straight. It was like a black hole of simple dinners. Basically, the beauty of an Instant Pot or crockpot, is that you essentially throw all of your ingredients in, set the machine to cook for several hours, and walk away. By dinner time, you have a tasty dinner. Granted, there are some crockpot meals that require a little more TLC; i.e., browning meat and veggies first, cooking in stages, etc., but I steered clear of those recipes, because, you know, if I’m going to attempt to make my life easier with a slew of crockpot dinners, I plan on doing it the EASY way.

On our Instant Pot dinner recipe journey, I discovered a few GREAT recipes, and over the next few months, I’ll share our favorites here, with some tweaks of course. (Because I just can’t help myself.)

Now let’s talk about that crockpot chicken vegetable and quinoa soup …

This amazing crockpot (or instant pot) chicken vegetable and quinoa soup is healthy and hearty and requires so little work it's kind of embarrassing. Click through for the recipe. | glitterinc.com | @glitterinc

First up is a variation on the crockpot chicken veggie quinoa soup from Chelsea’s Messy Apron. This dinner is definitely of the “empty out your fridge and pantry” variety. Our favorite crockpot chicken vegetable and quinoa soup is healthy and hearty and requires so little work it’s kind of embarrassing. I tweaked a few components to the original recipe, after a bit of trial and error, and my entire family is obsessed with the results.

You can really use just about any vegetables you happen to have on hand, though I do try to keep the carrots, onion, celery, and corn (because the little one loves it!) a constant, and I pretty much always have those hanging out in the back of our refrigerator produce drawer and pantry anyway. I also always tend to add a lot of beans – typically some combination of either black beans, white beans, and/or chickpeas. Adding in frozen veggies like corn and carrots works well too.

We’ve tried the recipe using first a can of diced tomatoes with green chiles (like Ro-Tel) and it was great, but then I got this wild idea to make the soup with a tub of fresh salsa we had forgotten about, and that resulted in a crockpot chicken vegetable quinoa soup that was even more flavorful. Both work, but if you’ve got the salsa on hand, go for it! You can thank me later.

This amazing crockpot (or instant pot) chicken vegetable and quinoa soup is healthy and hearty and requires so little work it's kind of embarrassing. Click through for the recipe. | glitterinc.com | @glitterinc This amazing crockpot (or instant pot) chicken vegetable and quinoa soup is healthy and hearty and requires so little work it's kind of embarrassing. Click through for the recipe. | glitterinc.com | @glitterinc

CROCKPOT CHICKEN VEGETABLE QUINOA SOUP

Prep Time: 10 mins
Cook Time: 6 hr

Servings: 6-8

INGREDIENTS

1 pound (approx. 2 large) boneless skinless chicken breasts
2 cans of beans (we use some combination of black beans, pinto beans, white beans, and/or chickpeas)
1 can corn OR 1 bag of frozen corn
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery 2 stalks
1/3 cup diced yellow onion
3/4 cup quinoa
1 container of fresh salsa OR a can of diced tomatoes with green chiles (like Ro-Tel)
1 can (6 ounces) tomato paste
2 teaspoons minced garlic
5 cups chicken broth/stock
1/2 cup orange juice or extra broth
Salt and pepper
1-2 leaves bay (optional)
1 teaspoon chicken seasoning blend or 1 teaspoon chicken bouillon
1 teaspoon oregano
1/2 teaspoon paprika

Optional Toppings: sour cream, shredded cheddar cheese, fresh cilantro, fresh lime wedges

DIRECTIONS

  1. Trim the fat off the chicken breasts. Cut each breast into 3 large even pieces.
  2. Place the chicken breasts chunks in the bottom of a large crockpot.
  3. Add in the drained and rinsed beans, drained corn, thinly sliced carrots (you want them to cook all the way through), sliced celery, diced onion, quinoa (rinse if not pre-rinsed to remove the bitter saponin coating), undrained container of fresh salsa OR can of diced tomatoes with green chiles (such as Ro-Tel), tomato paste, minced garlic, chicken broth/stock, and orange juice (or extra broth).
  4. Add about 1 teaspoon of salt (or to taste) and 1 teaspoon of pepper (or to taste), bay leaves, chicken seasoning or bouillon, oregano, and paprika. Just use your favorite soup seasonings here. The idea is that crockpot soups tend to really soak everything up, and need a little extra seasoning to maintain that rich flavor.
  5. Give everything a good stir and then cover and cook on high for 5 hours or until the chicken easily shreds. The longer it cooks, the more liquid the quinoa absorbs, but I prefer to cook it for awhile so that the veggies (like the carrots and celery) cook all the way through and the flavors really meld.
  6. Remove the chicken and shred. (I’m a big fan of throwing all of the cooked chicken chunks into my mixer, and mixing it for a few minutes – shreds it perfectly every time!) Return shredded chicken to the crockpot and cook for another hour.
  7. Remove the bay leaves and then enjoy the soup topped with optional toppings such as fresh cilantro or parsley, fresh lime, sour cream, and/or shredded cheddar cheese.

NOTE: For a “brothier” soup just add a few extra cups of chicken broth.

Recipe adapted via Chelsea’s Messy Apron

This amazing crockpot (or instant pot) chicken vegetable and quinoa soup is healthy and hearty and requires so little work it's kind of embarrassing. Click through for the recipe. | glitterinc.com | @glitterinc

You can keep this soup healthy by eating it just the way it is or topping it with a bit of fresh parsley or cilantro or a squeeze of lime, but it also tastes great topped with shredded cheddar cheese or a dollop of sour cream.

This amazing crockpot (or instant pot) chicken vegetable and quinoa soup is healthy and hearty and requires so little work it's kind of embarrassing. Click through for the recipe. | glitterinc.com | @glitterinc

Our toddler absolutely LOVES this crockpot chicken vegetable and quinoa soup. It’s super flavorful, is packed with healthy ingredients, and everything cooks down really soft with a hint of sweetness (thanks to the carrots and corn.) Both hubby and Scarlett always ask for seconds of this soup and considering how little effort the entire meal took, I call that a serious MOM WIN.

This amazing crockpot (or instant pot) chicken vegetable and quinoa soup is healthy and hearty and requires so little work it's kind of embarrassing. Click through for the recipe. | glitterinc.com | @glitterinc

How about you? Have you hopped on the Instant Pot bandwagon yet? What other crockpot meals do you love? Send me your suggestions!

Photography by Coffee Beans & Bobby Pins


Lexi

My Absolute Favorite Red Velvet Cupcakes (in a Jar)

I make a lot of recipes. Some need tweaking, some totally flop, and some are so good that they become instant favorites in my family. The recipe for these red velvet cupcakes (a.k.a., red velvet cake) is one of those go-to recipes. We can’t get enough. These red velvet cupcakes (in a jar) really are SO good. The red velvet (a.k.a., chocolate cake) in these cupcakes is moist and subtly sweet and the cream cheese frosting is decadent and the perfect addition to the red velvet cupcake.

How to make my absolute FAVORITE moist red velvet cupcakes. Put them in jars for the sweetest gift! Click through for the recipe. | glitterinc.com | @glitterinc How to make my absolute FAVORITE moist red velvet cupcakes. Put them in jars for the sweetest gift! Click through for the recipe. | glitterinc.com | @glitterinc

This amazing red velvet cupcake recipe is originally from The Hummingbird Bakery Cookbook. And I should probably explain how we stumbled upon these ridiculously amazing red velvet cupcakes.  We went to London many moons ago and took a trip to one of my favorite markets along Portobello Road. We just kind of fell into Hummingbird Bakery while there. Actually, we waited in a line that bordered on not-worth-the-wait; but you know, the bigger the line, the more worth the wait it must be.  Besides, we were American tourists, and if the locals were lined up at this tiny little bakery (when the market is full of street vendors and pretty yummy quick food to go), we knew it had to be good. It wasn’t just good, it was amazing … like, hurt-your-face-it’s-so-rich-and-sweet-and-delicate amazing.

We bought two cupcakes, much to my husband’s dismay (he was definitely plotting to tackle at least a dozen or so), sat on a curb, and ate the sticky sweet cupcakes with our fingers. We had pigeons as an audience. And it was heaven. Clearly we weren’t the only ones who thought so; clusters of people were all sitting on the curb scarfing down on cupcakes, cookies, pie, all from that tiny little bakery … which probably made my husband wish we had picked out at least ten other desserts. Long story short, the trip came to an end way too fast and we never got that chance to swing by for a second trip to the bakery. But trust me, it’s on our list the second we find ourselves back in London.

Well hubby ended up hunting down The Hummingbird Bakery cookbook on Amazon, and to my front door it arrived! Years later and I’ve baked several awesome recipes from that cookbook. As for these red velvet cupcakes, I made minor alterations to the frosting, only because I like my cream cheese frosting with full cream cheese frosting impact, but other than that, I stayed very true to the very fabulous Hummingbird Bakery recipe.  A few secrets to these incredibly moist cupcakes: not too much cocoa (just the right amount!), buttermilk, and vinegar … plus the ever decadent classic cream cheese frosting. Like I said, these are the best.

How to make my absolute FAVORITE moist red velvet cupcakes. Put them in jars for the sweetest gift! Click through for the recipe. | glitterinc.com | @glitterinc

THE BEST RED VELVET CUPCAKES, EVER.

Makes 12 cupcakes or one sheet pan of cake.

INGREDIENTS

For the Cupcakes:

4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:

4 ounces butter, at room temperature
8 ounces (1 bar) cream cheese, at room temperature (Note:  The recipe calls for 4 ounces, but I’m a glutton!)
2½ cups powdered sugar, sifted
1 tablespoon vanilla extract

DIRECTIONS

NOTE: If you decide to make your cupcakes “in a jar,” you’ll actually be baking a red velvet sheet cake in a rectangular baking pan, and then scooping out the finished cake to create your cupcake layers. Both cupcakes and cupcakes in a jar taste delicious!

1. Preheat your oven to 350°F. Line a standard muffin/cupcake pan with cupcake liners or spray a rectangular baking pan with baking spray. (I’m a big fan of coconut oil cooking spray; it’ doesn’t have any weird aftertaste and it’s made with 100% coconut oil.)

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all of the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar.* Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners or our all of the batter into a rectangular baking pan (if you’re making the cupcakes in a jar) and bake for about 20 minutes, or until a toothpick inserted into the center of the largest cupcake comes out clean. (Be sure not to fill the cupcake liners with batter any more than 2/3 of the way up – these babies rise.)

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, beat the powdered sugar and butter together.  Mix on slow-medium speed until it comes together, being careful to keep the powdered sugar in the mixing bowl.  Add the cream cheese all at once and continue mixing, scraping the bowl down as necessary. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary. Do not over-beat as the frosting can quickly become runny.

Recipe Adapted from The Hummingbird Bakery Cookbook by Tarek Malouf

How to make my absolute FAVORITE moist red velvet cupcakes. Put them in jars for the sweetest gift! Click through for the recipe. | glitterinc.com | @glitterinc

I love that cupcakes in a jar can act as the perfect sweet little gift to give to family and friends. I mean, who wouldn’t want a cupcake in a jar on Valentine’s Day?

How to make my absolute FAVORITE moist red velvet cupcakes. Put them in jars for the sweetest gift! Click through for the recipe. | glitterinc.com | @glitterinc

We made these fun little sticker labels – “handmade with love” – to top each of the jars!

How to make my absolute FAVORITE moist red velvet cupcakes. Put them in jars for the sweetest gift! Click through for the recipe. | glitterinc.com | @glitterinc

You can find the adorable hand drawn wreath vectors on Curly Made to create your own labels.

How to make my absolute FAVORITE moist red velvet cupcakes. Put them in jars for the sweetest gift! Click through for the recipe. | glitterinc.com | @glitterinc How to make my absolute FAVORITE moist red velvet cupcakes. Put them in jars for the sweetest gift! Click through for the recipe. | glitterinc.com | @glitterinc How to make my absolute FAVORITE moist red velvet cupcakes. Put them in jars for the sweetest gift! Click through for the recipe. | glitterinc.com | @glitterinc How to make my absolute FAVORITE moist red velvet cupcakes. Put them in jars for the sweetest gift! Click through for the recipe. | glitterinc.com | @glitterinc

Psst … if you’re looking for Valentine’s Day inspiration, why not try the prettiest marbled graham cracker toffee barkthe perfect sugar cookies for decorating (we used pink rock candy!), throw together a last-minute date night (from the comfort of your sofa!) or Galentine’s Day party, DIY the cutest mess-free craft with your little ones, make strawberry cheesecake macarons, big and fluffy homemade raspberry marshmallowsOreo macaronsnutella-chocolate covered strawberries, boozy strawberry slushies, or any one of these 14 favorite valentine’s day desserts?

SHOP THE POST | CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

Photos by Annie Watts Photography

This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. Thank you so much for clicking through and helping to support this little blog business of mine! Read more about our site, privacy, and disclosure policies here.


Lexi