A recipe that'll make you feel warm and fuzzy |

NO KID HUNGRY

[link removed]

Recipe of the Month
with
Tiffany Lightfoot

[link removed]

Photo credit: Marvin Joseph

Washington, DC native, Tiffany Lightfoot, is the founder and cake
artist of My Cake Theory. Her hobby of baking part-time for her
home-based business started in 2008, which led her to make the switch
to baking full-time with the debut of My Cake Theory in 2019. In 2021,
she opened her brick-and-mortar shop in Eastern Market in the Capitol
Hill Neighborhood of Washington, D.C., featuring custom cakes and
delicious build-your-own cupcakes. A former Fashion Institute of
Technology student, Tiffany is the maestro force behind incredible 3d
cakes and beautiful cupcakes that always impress.
[link removed]

Tiffany has appeared on local and national media and is the winner of
the Food Network's Holiday Wars. She is also a committed
supporter of No Kid Hungry's Taste of the Nation - you may have
seen her at DC's Taste of the Nation this past October - as well
as No Kid Hungry Dinners. She is such a strong advocate of our work
and we are so grateful for her support.

 

[link removed]

Red Velvet Cupcakes
By Tiffany Lightfoot | Makes 24 Cupcakes

Ingredients for cupcakes

* 2 large eggs, room temperature
* 1 cup buttermilk, room temperature
* 1 1/4 cups vegetable oil
* 1 tablespoon cocoa powder
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 1/2 cups sugar
* 2 1/2 cups all purpose flour
* 2 tablespoons red food coloring
* 1 teaspoon white distilled vinegar

Special Equipment:

* Handheld Electric Mixer, cupcake pan, paper baking cups, sifter
or fine mesh strainer for sifting

Instructions
1. Preheat the oven to 350 F. Line muffin pans with 24 paper
cupcake liners.

2. In a medium mixing bowl, sift together the flour, sugar,
baking soda, salt and cocoa powder.

3. In a large bowl gently beat together the oil, buttermilk,
eggs, food coloring, vinegar and vanilla with a handheld
electric mixer. Alternatively, you can also use a whisk for
this step.

4. Add the sifted dry ingredients to the wet and mix until smooth
and thoroughly combined. You can also use a wooden spoon for
this step.

5. Divide the batter evenly among the cupcake tins about 2/3
filled. Bake in the oven for about 20 to 22 minutes, turning
the pans once, half way through.

*Baker's Tip: Always test the cupcakes with a toothpick or cake
tester for doneness.

Remove from the oven and cool completely before frosting.

 

Ingredients for cream cheese frosting

* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 2 teaspoons vanilla extract
* 4 cups confectioner's sugar, sifted

Instructions
1. In a large mixing bowl, beat the softened cream cheese, butter
and vanilla together until smooth with a handheld electric
mixer or a wooden spoon.

2. Add the confectioner's sugar and on low speed if using an
electric mixer, beat until incorporated.

3. Increase the mixing speed to high and mix until very light and
fluffy.

*We love to add a caramel drizzle and red velvet cake crumbs to take
it to another notch. Garnish with sugar crystals, pecans or fresh
raspberries for some extra flair.

 

 

Keep up the momentum, your generosity makes a
difference.

DONATE

[link removed]

NO KID HUNGRY

[link removed]

Connect and Share with

Facebook

Twitter

Instagram

YouTube

[link removed]
[link removed]
[link removed]
[link removed]

1030 15th Street NW, Suite 1100
Washington DC xxxxxx

www.nokidhungry.org   | 
 [email protected]   |   
[link removed]

Unsubscribe
[link removed]