Red Velvet Cookie Sandwiches

These red velvet cookie sandwiches are soft and chewy and filled with everyone’s favourite cream cheese frosting! These heart shaped cookies are perfect to share - anytime!

Red Velvet Cookie Sandwiches

I am so excited to share this recipe with you. When I started planning what I wanted to make for Valentine’s Day this year cookie sandwiches immediately came to mind. I knew I wanted my cookies to be heart shaped, so I needed a dough that would hold its shape and since everyone loves cream cheese frosting I knew it would be the perfect filling.

Red Velvet Cake has that hint of cocoa flavour and is incredibly moist. I wanted to make sure that my cookies shared the same characteristics while still holding their shape. The cookies have a true red velvet flavour. They have just enough cocoa powder and the addition of sour cream really helps to bring home that red velvet flavour and texture.

There are a few key things that you can do to keep the cookies from spreading while baking. It all comes down to properly chilling your cookies. Chilling them before you roll them out and before they go into the oven really helps them keep their shape.

The cookies are delicious straight from the oven but they taste even better the next day in my opinion. The cream cheese frosting keeps the cookies nice and soft, and that extra day gives all the flavours a chance to meld together.

Red Velvet Cookie Sandwiches

Red Velvet Cookie Sandwiches

Makes: 2-3 dozen individual cookies or 1-1.5 dozen sandwich cookies

Ingredients

For the Cookies

1 c butter

1 c sugar

1 tsp vinegar

1 egg

Red Gel Food Colouring

2 c flour

¼ c cocoa powder

½ tsp baking soda

2 tbsp sour cream

For the Frosting

8oz cream cheese, at room temperature

½ c butter, at room temperature

3 c icing sugar

1 tsp vanilla extract

1-3 tbsp heavy cream (optional)


Directions

For the Cookies: In the bowl of a stand mixer fitted with a paddle attachment, on medium speed, beat together butter and sugar until light and fluffy. Add egg, vinegar and food colouring  to butter mixture. Mix until combined. Sift together flour, cocoa powder and baking soda. On slow speed, add in flour mixture. Finally, mix in sour cream. Mix until just combined. Wrap dough in plastic wrap and chill in fridge for minimum 1 hour

Preheat oven to 350F. On a lightly floured surface roll out dough to desired thickness. Cut out cookies using desired cookie cutters and transfer to parchment lined baking tray. Chill cut cookies in fridge for 15 minutes before baking. Bake for 8-12 minutes or until cookie edges are light golden brown.  Transfer to wire rack to cool completely.

For the Frosting: In the bowl of a stand mixer, over medium to high speed, beat together butter and cream cheese until light and creamy. On low speed, mix in icing sugar, one cup at a time, until incorporated. Mix in vanilla. Whip on medium to high speed for 1-2minutes or until light and fluffy. Add heavy cream until desired frosting consistency is reached.

To assemble: Pair up similar sized cookies. Pipe frosting onto cookies and sandwich together. Store cookies in an airtight container. Enjoy!

 
Red Velvet Cookie Sandwiches

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Moist brown sugar cupcakes filled with a delicious apple cinnamon filling and topped with a decadent cream cheese frosting.

Apple Cinnamon Cupcakes with Cream Cheese Frosting

I didn’t think that we would have the time to go apple picking this year but I am so glad that we made the time. It is one of my favourite fall traditions. We decided to check out a new orchard this year and I am glad that we did. The orchard also made hard cider, so we had the opportunity to taste test a few different varieties. They also had the most delicious apple cider donuts - I am still dreaming about them! I already can’t wait to go back next year! Of course I had to make something with all of the apples that we picked. The most requested dessert from my friends and family is still this Apple Pie Cheesecake that I made last year. I won’t lie its a bit time consuming to make so I decided to take inspiration from it and made these cupcakes using similar flavours.

The cupcake itself is a moist cake with a delicious brown sugar flavour that compliments both the apple filling and the cream cheese frosting. The apple filling is quick and easy to make on the stove just the right amount of cinnamon - its great not only in these cupcakes but also in yogurt or oatmeal for breakfast! The cream cheese frosting is one of my go-to recipes. As my friends like to say everything is better with cream cheese frosting!

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Apple Cinnamon Cupcakes

Makes: 1 dozen cupcakes

Ingredients:

For the cupcakes

1 ½ c cake flour

1 ½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ c butter, at room temperature

1/2 c brown sugar

1/2 c sugar

2 eggs

½ c milk

For the Apple Filling

2-3 apples, peeled and diced

½ c sugar

1 tsp cinnamon

1 tbsp cornstarch

For the Cream Cheese Frosting

1/2 c butter, room temperature

8oz cream cheese, room temperature

4 c icing sugar

2 tsp vanilla

1-2 tbsp heavy cream (optional)

Pie crust cut-out shapes (optional)

Directions:

For the cupcakes: Pre-heat oven to 350F. Line a cupcake pan with cupcake liners and set aside. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, over medium - high speed beat together butter, sugar and brown sugar, until light and fluffy. Add eggs, one at a time, scrapping down the sides of the bowl after each addition. Alternating between wet and dry ingredients, add in half the flour mixture, followed by the milk and ending with the flour mixture.

Fill cupcake liners 1/2 to 2/3s of the way full. Bake for 15-18 minutes or until a toothpick inserted into the centre comes out clean. Transfer cupcakes to wire rack to cool completely. 

For the filling: In a small sauce pan over medium heat, combine apples, sugar, and cinnamon. Stir to combine. Cover and let cook, stirring occasionally for 5-7 minutes. The apples should release their liquids and begin to soften. Stir in cornstarch and allow mixture to come to a boil. The mixture should begin to thicken. Continue to stir until mixture is thick enough to coat the back of a spoon. Remove from heat and allow to cool completely before filling cupcakes.

For the Frosting: In a stand mixer fitted with a paddle attachment, on medium speed, beat together butter and cream cheese until light and fluffy (3-5 minutes).

Reduce speed to low and add in icing sugar one cup at a time. Mix until combined. Add in vanilla. Whip frosting on medium - high speed until light, fluffy and pale in colour.

If you would prefer a thinner frosting, add in heavy cream until desired consistency is reached.

To Assemble: Use a knife to cut a small cone out of the cupcake. Fill with approximately one teaspoon of cooled apple filling. Frost cupcakes as desired. If you wish, top with additional filling and cut-out pie crust shapes.

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Brown Butter Banana Cupcakes with Cream Cheese Frosting

These banana cupcakes are incredibly moist and full of flavour. The hint of cinnamon combined with the tartness of the cream cheese frosting and the sweet crunch of the candied walnuts - delicious!  

Brown Butter Banana Cupcakes with Cream Cheese Frosting and Candied Walnuts

It's starting to feel like fall around here! I can't believe that it is already September! Where did the summer go? There is always something special about back to school season. Now that I am a student again, I am loving browsing all of the adorable back to school supplies and stocking up on post-it notes and highlighters. Is there anything more quintessentially back to school than banana bread? I knew I wanted to make a cupcake so I decided to celebrate the back to school season with these Brown Butter Banana Cupcakes with Cream Cheese Frosting. Everything is better with cream cheese frosting! And lately I have been obsessed with brown butter, if you couldn't tell

The brown butter adds a lovely depth of flavour to these banana cupcakes and nicely complements the candied walnuts. I kept the cream cheese frosting on the tangy side to account for the sweetness of the candied walnuts. The tanginess pairs nicely with the sweetness of the bananas as well. I love the added crunch that the walnuts add to the cupcakes - its a wonderful added texture - but feel free to omit them or switch out the walnuts for a different nut, pecans would also work well! 

Brown Butter Banana Cupcakes with Cream Cheese Frosting and Candied Walnuts

Brown Butter Banana Cupcakes with Cream Cheese Frosting and Candied Walnuts

Makes: 18 cupcakes

Ingredients: 

For the cupcakes:
1 ¾ c cake flour
1 ½ tsp baking powder
½  tsp salt
½ tsp cinnamon
½  c butter, browned
1 c sugar
2 eggs
2 ripe bananas

For the Cream Cheese Frosting:
8oz cream cheese, at room temp
½ c butter, at room temp
2 to 4 c icing sugar
1 tsp vanilla
1-2 tbsp heavy cream (optional)

For the Candied Walnuts:
½ c walnut pieces
¼ c sugar

Directions:

Pre-heat oven to 350F. Line a cupcake tray with liners, set aside.

In a medium saucepan, over medium to high heat, melt butter. Once melted allow the butter to brown and caramelize in colour (3-4 minutes). Caramelized bits should start to form at the bottom of the pan. Take care not to let the butter burn. Transfer browned butter to the bowl of a stand mixer fitted with a paddle attachment, be sure to scrape all the browned bits from the pan (they are full of flavour!). Mix on low-medium speed for about 5 minutes to allow butter to cool slightly.

While the butter is cooling, in a medium sized bowl, sift together cake flour, baking powder, salt and cinnamon. Set aside. 

In the stand mixer, add sugar to the butter. Beat at medium speed for 2-3 minutes or until mixture thickens slightly. Beat in eggs on at at time, scraping down the side of the bowl after each addition. Beat in ripened bananas until just combined. On low speed, slowly mix in the flour mixture. Mix until just combined.

Fill cupcake liners 2/3s of the way full. Bake on centre rack for 15-18 minutes or until a tooth pick inserted into the centre of the cupcakes comes out clean. Transfer cupcakes to wire rack to cool Allow cupcakes to cool completely before frosting. 

For the frosting: In a stand mixer fitted with a paddle attachment, on medium speed, beat together butter and cream cheese until light and fluffy (3-5 minutes). Reduce speed to low and add in icing sugar one cup at a time. If you are using the candied walnuts - I would recommend using 2 cups of sugar, for a less sweet more tart frosting. Mix until combined. Add in vanilla. Whip frosting on medium - high speed until light, fluffy and pale in colour. If you would prefer a thinner frosting, add in heavy cream until desired consistency is reached. Frost cupcakes as desired.

For the Candied Walnuts: In a small pan, over medium to high heat, add walnut pieces and sugar. Stir occasionally, to prevent mixture from burning. When the sugar starts to melt, mix frequently to coat the walnuts. Immediately transfer candied walnuts to parchment paper. If necessary, once cooled, roughly chop candied walnuts into small pieces. 

Brown Butter Banana Cupcakes with Cream Cheese Frosting and Candied Walnuts