Tag Archive | More Than Words

New Recipe From My Favorite Cupcake Baker!

The Lady in Red is a red velvet cupcake with cream cheese frosting. This is the first cupcake Ben ever sampled from Tracy in More Than Words. After that, he just couldn’t get enough of her…I mean her cupcakes! (Those too)  🙂
I’ll hand the reins over to Tracy so she can explain what makes red velvet cake so unique. After that, click the Madison Falls Recipe section and try some scrumptious cupcakes for yourself. 🙂

If you haven’t read More Than Words or Fall For You, click the Buy Links above and get your very own copy. Happy Reading! -Susan <3

It’s cupcake time again!

One of the biggest mysteries for non bakers (other than the white vs yellow cake question) is what exactly goes into making a red velvet cake.

Traditionally considered a Southern recipe, it gets its name from the dark red, bright red, or red-brown colored cake. While food coloring is used to help achieve the red color, there’s also a little secret science that happens. The reaction between the acidic vinegar and buttermilk tends to draw out the natural pigments in the cocoa, and also helps keep the cake light and fluffy.

Add some cream cheese frosting and you’ll have a decadent desert that your friends will love. They’ll want to know what makes it so moist, but light and airy at the same time. Whether you give up the secret is up to you!

Much Love!
Tracy

The Lady in Red

It’s cupcake time again!

One of the biggest mysteries for non bakers (other than the white vs yellow cake question) is what exactly goes into making a red velvet cake.

Traditionally considered a Southern recipe, it gets its name from the dark red, bright red, or red-brown colored cake.  While food coloring is used to help achieve the red color, there’s also a little secret science that happens.  The reaction between the acidic vinegar and buttermilk tends to draw out the natural pigments in the cocoa, and also helps keep the cake light and fluffy. 

Add some cream cheese frosting and you’ll have a decadent desert that your friends will love.  They’ll want to know what makes it so moist, but light and airy at the same time. Whether you give up the secret is up to you!

Much Love!
Tracy

The Lady in Red
Yields 24
This is a traditional Southern recipe for red velvet cupcakes. Add the cream cheese frosting, and these are sure to become a crowd favorite.
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For the cake
  1. 2½ cups cake flour
  2. 1½ cups sugar
  3. 1 tsp. baking soda
  4. 1 tbsp. cocoa powder
  5. 1 tsp. salt
  6. 2 large eggs
  7. 1½ cups vegetable oil
  8. 1 cup buttermilk
  9. 2 tbsp. (1 oz.) liquid red food coloring
  10. 1 tsp. vanilla extract
  11. 1 tsp. distilled white vinegar
For the frosting
  1. 8 oz. cream cheese, softened
  2. 2 sticks butter, softened
  3. 2 tsp. vanilla extract
  4. 6-8 cups confectioners' sugar
For the cake
  1. Preheat the oven to 350° F.
  2. Line cupcake pans with liners.
  3. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt.
  4. In a separate bowl, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended.
  5. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
  6. Divide the batter evenly between the prepared liners.
  7. Bake about 18 minutes, until a toothpick inserted in the center comes out clean.
  8. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
For the frosting
  1. Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until well combined.
  2. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.
Susan Behon https://susanbehon.com/

New Excerpt For More Than Words!

Hello, everyone! I’m happy to tell you that I signed the contract for Book #3 Made For Me (Keith and Sabrina’s Story.) It’s in its first round of editing right now! The projected release date is September 28. More info on that very soon. 🙂

In the meantime, I have another little sample of More Than Words, (Ben and Tracy’s story.) Readers are giving it wonderful reviews! They say it is the perfect combination of sweet and spicy. After nibbling on this excerpt, scroll down for a longer FREE sample of my newest romance. I have to say, I totally book boyfriend crushed on Ben in this one. Something about the strong and silent ones. Since Fall For You, Book #1, Ben has decided that actions speak louder than words when it comes to getting Tracy’s attention…

*****

She smelled the alluring scent of Ben’s aftershave before realizing he was right behind her. Tracy closed her eyes and breathed it in. It was subtle yet spicy and undeniably sexy. He placed his hands on the shelf over her head and whispered in her ear. “I told you to ask for help.”

Help! Who needs help? Being surrounded by Ben was totally working for her. Oh. Help reaching the bags. Tracy dropped to her feet at the sound of his voice. She turned around to face him and was essentially caged in by his body.

He leaned in until the tip of his royal blue tie touched the front of her T-shirt. She had no idea why she was staring at his tie except that it was coming closer until everything else was blurred. Ben stopped moving when barely an inch separated them.

Tracy tilted her head back and her breath caught when she saw the look on his face. Ben stared at her like a starving man offered his favorite meal. Somewhere in the back of her mind, a crazy part of her was thinking about how the blue in his tie brought out the beautiful sky-blue shade of his eyes. The rest of her was trying to remember how to suck air into her lungs.

Come on Trace, breathe!

Just when she thought he was going in for a kiss, he nuzzled his nose against her throat and softly inhaled.

Lucid thought fled the scene. Yep, there went her breath with it.

“You always smell like peaches.” The vibrations from his voice rumbled against her skin.

Peaches? What the hell are peaches?

“What?” she squeaked out in a breathy exhale.

Right as she asked the question……

*****

Click the buy links above to read what happens next! 🙂 Happy reading, my friends.

Red White and Blue My Mind!!!

Hi Everybody! 

With the 4th of July holiday around the corner, Sophie asked me to stop by and give you all my Red White and Blue My Mind cupcake recipe.  It’s an almond flavored cupcake with a raspberry filling, topped with a blue swirled buttercream frosting.

rwbcupcakes

Now, some people may feel intimidated by a cupcake with filling, but it’s really super easy.  There’s a tool out there that makes this process simple and easy for anyone who’s baking, whether they’re a beginner or a pro.  You can usually find it in stores where they sell baking supplies.  It’s a cupcake corer and it looks like this: 

cupcakecorerIf you’re not able to find one, don’t panic!!  You can still core your cupcake.  Just take a small sharp knife and carefully cut a circle out of the center of the cupcake.  Be careful not to cut all the way through the cupcake when using this method.

The swirled frosting technique is a bit tricky, but with some practice, you’ll get the hang of it.  When you’ve gotten your piping bag with whichever icing tip you’ve chosen ready to go (I typically use the Wilton open star tip #1M), it’s time to add some swirls!  Using a toothpick, or even a small paint brush if you have one, take some of the blue food coloring (gel food coloring works best) and paint along the creases on two sides of your piping bag.  It should look like this:

IMG_2978

At this point, add your buttercream to the bag and frost your cupcakes like you normally would.  The blue food coloring will create a swirl pattern in the frosting.

So there you go!  The recipe itself is listed below.  Make these yummy cupcakes to take to a 4th of July Party and impress all your friends with your mad skills!!

Much Love!
Tracy

Red White and Blue My Mind Cupcakes
Yields 12
A delicious almond flavored cupcake with a raspberry filling, topped with a buttercream frosting.
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For the Cupcake
  1. 3 egg whites, room temperature
  2. 1/3 cup plus 2 Tbsp buttermilk
  3. 6 Tbsp unsalted butter, softened
  4. 3/4 cup plus 2 Tbsp granulated sugar
  5. 1 1/4 cup cake flour
  6. 1/2 Tbsp baking powder
  7. 1/4 tsp kosher salt
  8. 1 Tbsp almond extract
For the Raspberry Filling
  1. 12 oz frozen unsweetened raspberries, thawed
  2. 1/2 cup sugar
  3. 1 tsp lemon juice
  4. 2 heaping tablespoons cornstarch
For the Buttercream Frosting
  1. 1 cup (2 stick) butter or margarine softened
  2. 1 teaspoon clear vanilla extract (or almond extract)
  3. 4 cups sifted confectioners' sugar (approximately 1 lb.)
  4. 2 tablespoons milk
For the Cupcake
  1. Whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside.
  2. In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.
  3. Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes.
  4. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
For the Raspberry Filling
  1. Thaw raspberries.
  2. With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3 - 1/2 cup of pulp (I usually get close to the 3/4 cup). Add enough water to equal 3/4 cups.
  3. In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens (remember it will continue to thicken as it cools). Remove from heat, set aside.
  4. Cool and place in the refrigerator for up to a week.
For Buttercream Frosting
  1. In large bowl, beat butter with electric mixer until light and fluffy. Beat in vanilla (or almond extract).
  2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.
Notes
  1. To make the blue swirl in the frosting, use a gel food coloring and a toothpick or small paint brush, paint inside the piping bag along the creases. (It's better to use a disposable bag for this) Fill the bag with the buttercream and frost as you normally would.
Susan Behon https://susanbehon.com/