Cooking Class

Alyssa Cundy, Director of Food Services,  has been teaching our students a few of the basics of cooking.  It's a class where the they are able to have a hands on learning experience.

During this particular class the students baked Red Velvet Cupcakes and put together a few calzones.  One of the best parts for the students, was enjoying eating their baked goods.

These classes have been a great experience for the students. Many of the them commented on how they will keep these recipes and make them at home.

Thanks Alyssa for sharing your cooking tips with our students.

Red Velvet Chocolate Chip Cupcakes with Chocolate Cream Cheese Frosting

From Gingerbread Bagels

Cupcakes




2 1/2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon unsweetened cocoa powder
1 1/4 cups canola oil
1 1/4 cups buttermilk, at room temperature
2 large eggs, at room temperature
1 ounce red food coloring (2 Tablespoon)
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 cup mini chocolate chips
1 Tablespoons all purpose flour
Frosting
2 cups powdered sugar
3 Tablespoons unsweetened cocoa powder
8 ounces cream cheese, softened
2 Tablespoons unsalted butter, softened
1/2 Tablespoon vanilla extract

For the cupcakes:

Preheat oven to 350 degrees F.

Sift together the cake flour, sugar, baking soda, kosher salt and cocoa powder. Set aside.

In a bowl of a stand mixer, mix together the canola oil, buttermilk, eggs, red food coloring, vanilla extract and white distilled vinegar on medium speed for 3 minutes.

Slowly add in the dry ingredients on low speed until almost combined. Take a spatula and fold the ingredients together. Mix the chocolate chips with 1 Tablespoon of all purpose flour. Add them to the cake batter and fold them in with a spatula.

Line a cupcake pan with cupcake liners. Using an ice cream scooper, scoop the batter into each cupcake liner.
Bake for 20 minutes.

Cool the cupcakes in the pan for 10 minutes on a cooling rack. Then transfer them to a cooling rack to cool completely.

While the cupcakes are cooling, make the chocolate cream cheese frosting:

Sift together the powdered sugar and unsweetened cocoa powder in a bowl. Set aside. In a bowl of a stand mixer, mix together the cream cheese and unsalted butter on medium speed for 2 minutes until smooth. Add in the vanilla and mix. Slowly add in the dry ingredients on low speed and mix to combine. Then increase the speed to medium and mix for 1-2 minutes until smooth. Pipe or spread the frosting onto the cupcakes. Enjoy!