RED DEVIL'S FOOD CUPCAKES

PG-tested

Look for the reddish blush and taste a more mellow flavor when you use Dutch-process cocoa instead of plain cocoa. There will be no difference in texture. Cupcakes going into a lunch box or picnic basket? Cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.

•  1/2 cup cocoa or Dutch process cocoa
  
• 1 cup boiling water
  
• 2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/2 cup butter
  
• 1 cup sugar
  
• 2 large eggs
  
• 1 teaspoon vanilla
  
• Mocha Cocoa Frosting (recipe follows)

Preheat oven to 350 degrees. Spritz cupcake pans with nonstick baking spray or line with cupcake papers.

Place cocoa in a small bowl. Add water slowly stirring until well blended and smooth. Set aside until lukewarm.

In a small bowl, mix flour, baking soda and salt. In a medium bowl, cream butter and sugar with an electric mixer until fluffy. Beat in eggs, one at a time. Add the cooled chocolate mixture all at once, add vanilla, and stir well.

Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear. Do not overmix.

Using a 1/3 cup measure, dip out the batter and place in the cupcake pans. The depressions should be about 3/4 full. Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.

Makes 18 2 1/2-inch cupcakes.

-- Marlene Parrish

Mocha Cocoa Frosting

• 3 cups confectioners' sugar, sifted
  
• 1/2 cup cocoa, sifted
  
• 1/3 cup unsalted butter
  
• 1/2 teaspoon vanilla
  
• Pinch salt
  
• 1/3 cup cold strong coffee, about

Remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.

Using an electric mixer, cream the butter until smooth. Add the vanilla and salt. Add the sugar all at once and mix until almost blended. Beat in as much of the coffee as needed to make a smooth, spreadable frosting.

Makes 1 3/4 cups or enough to frost 18 cupcakes generously.

-- Marlene Parrish

THE BAREFOOT CONTESSA'S COCONUT CUPCAKES

• 3/4 pound unsalted butter at room temperature
  
• 2 cups sugar
  
• 5 extra-large eggs at room temperature
  
• 1 1/2 teaspoons pure vanilla extract
  
• 1 1/2 teaspoons pure almond extract
  
• 3 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 cup buttermilk
  
• 14 ounces sweetened shredded coconut
  
• Cream Cheese Icing (recipe follows)

Preheat the oven to 325 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.

Makes 18 to 20 large cupcakes.

-- "The Barefoot Contessa Cookbook"

by Ina Garten

CREAM CHEESE ICING

• 1 pound cream cheese at room temperature
  
• 3/4 pound unsalted butter at room temperature
  
• 1 teaspoon pure vanilla extract
  
• 1/2 teaspoon pure almond extract
  
• 1 1/2 pounds confectioners' sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Makes the icing for 18 to 20 large cupcakes.

-- "The Barefoot Contessa Cookbook"

by Ina Garten