Satisfy your cravings with our easy and delicious snack recipes. From sweet treats to savory treats, RecipeShare App has got you covered!

Snack


<YouTube url="https://www.youtube.com/watch?v=kYPd5jtUaTE&pp=ygUcY2hlZiBydiB3aG9sZSB3aGVhdCBwYW5kZXNhbA%3D%3D" />

## The Chef RV Difference: Whole Wheat Goodness

Chef RV's Whole Wheat Pan de Sal recipe combines the best of both worlds: the delicious taste of traditional Pan de Sal and the health benefits of whole wheat flour. This recipe ensures that you can still indulge in your favorite Filipino bread without the guilt.

## Ingredients You'll Need

- 300 grams Whole Wheat Flour
- 300 grams Bread Flour
- 90 grams brown sugar
- 200 grams water
- 40 grams fresh milk
- 2 whole eggs
- 90 grams butter
- 12 grams instant dry yeast
- 5 grams salt

## Step-by-Step Guide: How to Make Chef RV Healthy Whole Wheat Pan de Sal

1. Combine the whole wheat flour, bread flour, brown sugar, instant dry yeast, and salt in a large mixing bowl.
2. In a separate bowl, mix together water, fresh milk, and eggs.
3. Gradually pour the wet ingredients into the dry ingredients, mixing until a dough forms.
4. Add butter and knead the dough for about 10 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
6. Punch down the dough and divide it into equal portions (around 50 grams each).
7. Shape each portion into a small ball. Wet it with water then roll it in breadcrumbs.
8. Place the rolls on a lined baking sheet and let them rise for another 20-30 minutes.
9. Preheat your oven to 180°C (350°F).
10. Bake the Pan de Sal for 15-20 minutes, or until golden brown.

Optionally, you can roll the pan de sal in oats instead of bread crumbs.

## Nutritional Information and Serving Size

This recipe makes 20 servings of Chef RV's Whole Wheat Pan de Sal, with each serving size weighing approximately 50 grams. Each serving contains:

- Calories: 187 kcal
- Total Fat: 5.4 grams
- Saturated Fat: 3.2 grams
- Cholesterol: 27 mg
- Sodium: 159 mg
- Total Carbohydrates: 30.4 grams
- Dietary Fiber: 2.2 grams
- Sugars: 4.8 grams
- Protein: 5.4 grams

## Is this Recipe Healthy?

Yes, Chef RV's Whole Wheat Pan de Sal is a healthier alternative to the traditional Pan de Sal. The whole wheat flour adds more fiber and nutrients, making it a better choice for those looking to enjoy a delicious Filipino bread roll without sacrificing their health goals.

## Perfect Pairings: What to Serve with Chef RV's Whole Wheat Pan de Sal

Whole Wheat Pan de Sal is incredibly versatile and can be served with various dishes. Here are some ideas:

- Scrambled eggs and vegetables for a hearty breakfast
- Grilled or roasted meat for a delicious sandwich
- Chicken or tuna salad for a light, healthy lunch
- Ham, cheese, and fresh vegetables for a satisfying snack
- Spread peanut butter, jam, or honey for a sweet treat
- Serve alongside a warm bowl of soup or stew for added comfort

## Tips and Tricks for the Perfect Whole Wheat Pan de Sal

To ensure your Whole Wheat Pan de Sal turns out perfectly, follow these tips:

- Make sure all your ingredients are at room temperature before starting.
- When kneading the dough, use a gentle touch to avoid overworking it, which can result in a tough texture.
- Be patient during the rising process. Allowing the dough to rise sufficiently will ensure a light, fluffy texture.
- Use a kitchen scale for accurate measurements, especially for the flour and water, to achieve the desired consistency.
- To keep your Pan de Sal fresh, store them in an airtight container or plastic bag to prevent them from drying out.

## Last Words on Chef RV's Whole Wheat Pan de Sal

Chef RV's Whole Wheat Pan de Sal recipe offers a delicious and healthier twist on a beloved Filipino classic. With its soft, fluffy texture and nutritious whole wheat flour, this bread roll is sure to become a favorite in your home. Try it for breakfast, snack time, or as a side dish - the possibilities are endless!

## Frequently Asked Questions

### Can I freeze the dough for later use?

Yes, you can freeze the dough after it has gone through its first rise. Make sure to wrap it tightly in plastic wrap and store it in an airtight container. When you're ready to use it, thaw the dough overnight in the refrigerator and let it rise again before shaping and baking.

### Can I use all-purpose flour instead of bread flour?

While it's possible to substitute all-purpose flour for bread flour, it may affect the texture of the Pan de Sal. Bread flour has a higher protein content, which helps create a chewier texture. If you decide to use all-purpose flour, the bread may turn out slightly softer and less chewy.

### What can I use as a substitute for fresh milk?

You can use a milk alternative like almond milk, soy milk, or oat milk as a substitute for fresh milk in this recipe. Just make sure to choose an unsweetened version to avoid altering the taste of the Pan de Sal.

### Can I use a stand mixer to knead the dough?

Yes, you can use a stand mixer fitted with a dough hook attachment to knead the dough. Knead on medium speed for about 5-7 minutes or until the dough is smooth and elastic. Be careful not to overmix the dough, as this can result in a tough bread texture.


Savor the taste of a healthier Filipino classic with Chef RV's Whole Wheat Pan de Sal recipe, perfect for breakfast or snack time!

Chef RV Whole Wheat Pan De Sal


## The Charm of Levain Bakery's Chocolate Chip Cookie

The Levain Bakery Chocolate Chip Cookie is renowned for its thick and gooey texture, with a crisp exterior and a mouthwatering, undercooked center. This New York City-based bakery has turned their cookie into a must-try treat for cookie lovers around the globe. In this article, we'll unveil the secret to recreating this scrumptious cookie at home and share some tips for achieving the perfect texture.

## Key Ingredients

To create the perfect Levain Bakery Chocolate Chip Cookie, you'll need the following ingredients:

- 320g of flour (baked)
- 200g of sugar (preferably brown sugar)
- 200g of butter (room temperature)
- 2 eggs (110g, room temperature)
- 2g of salt
- 1 teaspoon of vanilla extract
- 3g of baking powder
- 2g of baking soda
- 200 to 300g of dark chocolate
- 100g of nuts (macadamia nuts are a delicious alternative to walnuts)

## Method

### Baking Flour: The Secret Ingredient

The key to this cookie's unique texture lies in baking the flour before incorporating it into the dough.

1. Preheat your oven to 190°C (375°F) and bake the flour for 15 minutes. It should turn a light brown color and give off a pleasant aroma.
2. Allow the flour to cool completely before using it in the recipe.

### Mixing and Chilling the Dough

1. In a large bowl, cream together the butter and sugar until 70% of the sugar is dissolved.
2. Gradually add the eggs to the mixture, stirring well after each addition.
3. Add the salt and vanilla extract, mixing until well combined.
4. Sift the cooled, baked flour into the wet mixture, along with the baking powder and baking soda. Stir until no traces of flour remain.
5. Fold in the chocolate and nuts, ensuring they're evenly distributed throughout the dough.
6. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.

### Baking Your Cookies to Perfection

1. Preheat your oven to 190°C (375°F).
2. Divide the chilled dough into 6 portions, each weighing between 180 and 190g.
3. Shape each portion into a round ball and place it on a baking tray lined with parchment paper.
4. Bake the cookies for 12 minutes, taking care not to overcook them.

The charm of these cookies lies in their slightly undercooked centers. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack.

## Nutritional Information

This recipe yields 6 large cookies, with each serving weighing approximately 180-190g. The nutritional values are:

- Calories: 980 kcal
- Total Fat: 55g
- Saturated Fat: 29g
- Cholesterol: 130mg
- Sodium: 820mg
- Carbohydrates: 110g
- Fiber: 6g
- Sugar: 62g
- Protein: 15g

## Health Considerations

Levain Bakery Chocolate Chip Cookies are a delicious treat, but they're also high in calories, sugar, and fat. Enjoy them in moderation and maintain a balanced diet.

## Serving Suggestions

Pair these indulgent cookies with a glass of cold milk or a hot cup of coffee for a delightful contrast. If you prefer a side dish, a scoop of vanilla ice cream complements the rich flavors and warm texture of the cookie perfectly. For a more sophisticated touch, serve your Levain Bakery Chocolate Chip Cookies alongside a cheese board with a variety of mild and sharp cheeses, fresh fruit, and nuts.

## Ingredient Substitutes

If you're unable to find some of the ingredients mentioned in the recipe or prefer an alternative, consider these substitutes:

- Dark chocolate: Use milk chocolate or semi-sweet chocolate chips for a sweeter cookie.
- Macadamia nuts: Swap in almonds, pecans, or hazelnuts for a different nutty flavor.
- Brown sugar: Replace it with an equal amount of white sugar or a blend of white sugar and molasses.

## Tips and Tricks for the Best Levain Bakery Chocolate Chip Cookies

- Bake the flour to enhance its nutty flavor and create the perfect cookie texture.
- Use brown sugar for a more caramelized flavor and moist texture.
- Allow the cookies to cool on the baking tray for a few minutes to avoid breaking them.

## FAQs

### Can I freeze the cookie dough for later use?

Yes, you can freeze the dough for up to three months. Wrap it tightly in plastic wrap and store it in an airtight container. When you're ready to bake, let the dough thaw in the refrigerator overnight and then proceed with the baking instructions.

### How do I store the baked cookies?

Store the cookies in an airtight container at room temperature for up to a week.

### Can I make the cookies smaller?

Absolutely! Adjust the portion size and baking time accordingly. Smaller cookies will bake faster, so keep a close eye on them to avoid overcooking.

### Can I make these cookies gluten-free?

To make gluten-free Levain Bakery Chocolate Chip Cookies, substitute the flour with a gluten-free all-purpose flour blend. Make sure the baking powder and baking soda are also gluten-free.

### Can I make these cookies vegan?

To make vegan cookies, replace the butter with a plant-based alternative, use a flax egg or egg substitute for the eggs, and choose dairy-free chocolate.

## Last Bites

Now that you've discovered the secrets to making the legendary Levain Bakery Chocolate Chip Cookie at home, it's time to put on your apron and start baking! Enjoy these scrumptious cookies with your friends and family, and don't forget to share your creations on social media. Happy baking!

You can watch Calorie Restraurant's YouTube clip [here](https://www.youtube.com/watch?v=DymOqv1AV2E&t=20s).


Discover the secret to the famous Levain Bakery Chocolate Chip Cookie! Learn how to make these incredible cookies at home with our step-by-step guide.

Levain Bakery Chocolate Chip Cookie


<YouTube url="https://www.youtube.com/watch?v=Q2GLoqG7WvU&pp=ygUVY2hlZiBydiBidWZmYWxvIHdpbmdz" />

## The Story Behind Buffalo Chicken Wings

Buffalo chicken wings are a classic American appetizer, with a history dating back to 1964. These crispy, spicy, and tangy wings have become a staple at parties, game nights, and casual dining events. With this recipe, you'll learn how to make the ultimate crispy buffalo wings, Chef RV style!

## What You'll Need for Chef RV's Crispy Buffalo Chicken Wings

### For the Chicken Wings

- 1kg chicken wings
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tsp black pepper
- 4 tablespoons cornflour
- Cassava or potato starch, for coating

### For the Blue Cheese Dip

- 150g blue cheese
- 2 tablespoons mayonnaise
- 2 tablespoons double cream

### Buffalo Wings Coating

- 2 tablespoons butter
- 1 tablespoon ketchup
- 1 tsp hot sauce, to taste
- 1 tablespoon honey
- Celery and carrot sticks, for serving

### Utensils

- Mixing bowls
- Whisk
- Deep fryer or heavy-bottomed pot
- Tongs
- Paper towels
- Saucepan

## Method

### The Perfect Marinade: Wings with a Twist

1. In a large mixing bowl, combine 1kg chicken wings, 2 tablespoons fish sauce, 1 tablespoon lime juice, and 1 tsp black pepper.
2. Add 4 tablespoons cornflour and mix well. Let the wings marinate for 30 minutes to absorb the flavors.

### Crispy Coating: The Secret to Crunchy Wings

1. After marinating, coat each chicken wing in cassava or potato starch. This creates an extra crispy layer on the wings when frying.

### Frying the Wings: Double the Fry, Double the Crunch

1. Heat oil in a deep fryer or heavy-bottomed pot to 190°C (375°F).
2. Carefully lower the wings into the hot oil and fry for around 10 minutes, until golden brown and crispy.
3. Remove the wings from the oil using tongs and let them rest on paper towels to drain excess oil.
4. For extra crunch, double fry the wings by returning them to the oil for an additional 2-3 minutes.

### Buffalo Sauce: Spice Things Up!

1. In a saucepan, melt 2 tablespoons of butter.
2. Add 1 tablespoon ketchup, 1 tsp hot sauce (adjust to your desired spiciness), and 1 tablespoon honey. Stir well to combine.
3. Toss the crispy wings in the buffalo sauce until fully coated.

### Blue Cheese Dip: Creamy Goodness

1. In a bowl, combine 150g blue cheese, 2 tablespoons mayonnaise, and 2 tablespoons double cream.
2. Whip the ingredients together until smooth. Adjust the taste with additional blue cheese or cream, if desired.

### Time to Serve: Wings and Veggies Galore

1. Place the saucy buffalo wings on a serving platter.
2. Serve alongside the creamy blue cheese dip and crunchy celery and carrot sticks for a well-rounded, satisfying snack.

## Tips and Tricks for the Perfect Buffalo Chicken Wings

- Use a thermometer to ensure oil temperature remains consistent while frying.
- Pat dry the chicken wings before marinating to allow better absorption of the flavors.
- Experiment with different hot sauces to find your perfect spice level.

## Ingredient Substitutes

- If you can't find blue cheese, try using Roquefort or Gorgonzola as a substitute.
- For a lighter dip, substitute Greek yogurt for double cream.
- If you prefer a gluten-free option, use arrowroot powder or rice flour instead of cornflour.

## What to Serve with Chef RV's Crispy Buffalo Chicken Wings

These buffalo wings are fantastic when paired with:

- A fresh green salad for a lighter side dish
- Classic coleslaw to complement the tangy flavors
- Baked potato wedges for a hearty, satisfying addition
- A cold beer or a fruity cocktail to wash it all down

## Nutritional Information

Assuming 4 servings, each serving (250g) of Chef RV's Crispy Buffalo Chicken Wings contains approximately:

- Calories: 590 kcal
- Total Fat: 39g
- Saturated Fat: 15g
- Cholesterol: 145mg
- Sodium: 1450mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 38g

Please note that these values are approximate and may vary depending on the specific ingredients used.

## Final Thoughts on Chef RV's Crispy Buffalo Chicken Wings

There you have it! With this recipe, you're now ready to impress your guests with Chef RV's Crispy Buffalo Chicken Wings. Whether it's game night, a casual gathering, or just a fun family dinner, these wings will be a guaranteed hit. Now, let's get cooking and enjoy the finger-licking goodness!

## Frequently Asked Questions

### Can I bake the wings instead of frying them?

Yes, you can bake the wings at 220°C (425°F) for 45-50 minutes, flipping them halfway through. However, frying them gives a crispier texture.

### Can I make the buffalo sauce spicier or milder?

Absolutely! Adjust the amount of hot sauce to your preference, or even try different hot sauces to find your favorite level of heat.

### Can I make these buffalo wings ahead of time?

You can marinate the wings and prepare the blue cheese dip ahead of time, but it's best to fry and coat the wings just before serving to ensure maximum crispiness.

### Can I freeze the cooked buffalo wings?

Yes, you can freeze the cooked wings, but they may lose some of their crispiness when reheated. To reheat, bake them in the oven at 190°C (375°F) for 15-20 minutes.

### Are these buffalo wings gluten-free?

The recipe, as written, is not gluten-free due to the cornflour. However, you can easily make them gluten-free by substituting the cornflour with arrowroot powder or rice flour.


Enjoy the perfect game night snack with Chef RV's crispy buffalo chicken wings, served with a creamy blue cheese dip and crunchy veggies. Time to feast!

Chef RV Buffalo Chicken Wings


## A Journey to Filipino Cuisine: The History of Pandesal

Pandesal, the humble bread roll, has been a staple in Filipino households for centuries. It traces its roots back to the Spanish colonial era when wheat was first introduced to the Philippines. The word "pandesal" is derived from "pan de sal," which translates to "bread of salt" in Spanish. Though the recipe has evolved over time, pandesal remains an essential part of Filipino breakfasts and snacks.

## The Purple Yam: Ube

Ube, or purple yam, is a unique ingredient native to the Philippines. It has a naturally vibrant purple hue and a subtly sweet, earthy flavor that makes it perfect for both savory dishes and desserts.

## Ube Pandesal: A Modern Twist

In recent years, Filipino bakers have experimented with different flavors and fillings for pandesal, resulting in a wide variety of innovative creations. Ube Pandesal is one such invention, combining the classic pandesal with the sweet and earthy flavor of purple yam.

## Ingredients

- 600 grams / 4 1/4 cup first-class bread flour
- 75 grams/ 6 tablespoons sugar
- 115 grams / 1/2 cup water
- 115 grams / 1/2 cup fresh milk
- 1 whole egg
- 1 egg yolk
- 85 grams/ 6 tablespoons butter or margarine
- 12 grams / 1 tablespoon instant dry yeast
- 5 grams/ 1 teaspoon salt
- 3 teaspoons ube extract

Feel free to use chunks of cheese wrapped in this dough to make Cheesey Ube Pandesal

## Let's Get Baking: Preparation and Cooking

### Step by Step Guide

1. In a large mixing bowl, combine the bread flour, sugar, instant dry yeast, and salt.
2. Gradually add the water and milk, mixing well to form a dough.
3. Add the whole egg and egg yolk, continuing to mix until fully incorporated.
4. Add the butter or margarine, mixing well until the dough is smooth and elastic.
5. Divide the dough into equal portions and shape each into a smooth ball.
6. Place the dough balls onto a lined baking tray, allowing room for expansion.
7. Allow the dough to rise for approximately 1-2 hours, or until doubled in size.
8. Preheat your oven to 170°C (340°F).
9. Bake the pandesal for 20 minutes, or until golden brown.
10. Remove from the oven and allow to cool on a wire rack.

## Tips and Tricks for the Perfect Ube Pandesal

- Make sure your yeast is fresh and active; otherwise, your dough won't rise properly.
- Use a kitchen scale to ensure accurate measurements for the best results.
- For a softer crust, brush the rolls with melted butter immediately after baking.
- To keep your pandesal fresh, store them in an airtight container at room temperature.

## Ingredient Substitutes

If you're having trouble finding liquid ube flavoring, you can use ube powder or ube halaya (jam) as alternatives. Just adjust the amount of liquid accordingly to achieve the desired consistency.

## Complementary Dishes and Sides

Ube Pandesal pairs well with a variety of spreads and fillings, such as butter, cream cheese, or coconut jam. You can also enjoy it with a hot cup of coffee, tea, or hot chocolate for a delightful breakfast or snack.

## Nutrition Information

This recipe yields 24 servings , with each serving weighing approximately 45 grams. Based on the provided ingredients, each serving contains:

- Calories: 155
- Fat: 4.6g
- Carbohydrates: 24.8g
- Protein: 4.4g

## Frequently Asked Questions

### Can I freeze the dough for later use?

Yes, you can freeze the dough after shaping it into balls. Place the dough balls on a baking tray and freeze them for an hour. Then, transfer them into an airtight container or a ziplock bag and store them in the freezer. When you're ready to bake, let the dough thaw at room temperature before proceeding with the recipe.

### Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture of your pandesal might be slightly different. Bread flour has a higher protein content, resulting in a more elastic and chewy texture.

### How long will the ube pandesal last?

Ube Pandesal can last for up to 2-3 days when stored in an airtight container at room temperature. However, they are best enjoyed fresh on the day they are baked.

### Is ube the same as purple sweet potato?

No, ube and purple sweet potato are different. While both have a vibrant purple color, ube has a distinct earthy and subtly sweet flavor compared to the sweet and starchy taste of purple sweet potatoes.

### Can I add other fillings to my ube pandesal?

Absolutely! Feel free to get creative with your fillings. Some popular options include cheese, chocolate, or even ube halaya (jam) for an extra burst of ube flavor.

## The Final Bite: Chef RV's Ube Pandesal

Ube Pandesal is a delightful fusion of traditional Filipino pandesal and the unique flavor of ube. This versatile bread roll is perfect for breakfast, snacks, or even as a base for sandwiches. Enjoy the rich, earthy taste of purple yam as you sink your teeth into these soft and fluffy bread rolls. Happy baking!


Create these trending Filipino bread rolls with this delightful Ube Pandesal recipe from Chef RV. Conquer the kitchen with these incredible fluffy buns.

Ube Pandesal


<YouTube url="https://www.youtube.com/watch?v=UTzuGxvv91w&t=3s&pp=ygUbY2hlZiBydiByZWQgdmVsdmV0IGN1cGNha2Vz" />

## The Ingredients

Here's what you'll need to create these mouthwatering delights:

### For the Batter

- 156g all-purpose flour
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 169g melted salted butter
- 1 large egg
- 150g sugar
- 177ml double cream
- 1 tbsp vinegar
- Red food coloring, to taste

You can replace the double cream and vinegar with an equal amount of sour cream

### For the stable cream cheese frosting:

- 350g cream cheese
- 45g powdered sugar
- 90g salted butter

Optional Add Ons for the Frosting

- 1/4 tsp vanilla
- 2 tbsp liquor of your choice, like Irish Cream

### Other Items

12 cupcake liners
8oz ice cream scooper

## Let's Get Baking!

### Prepare Your Tools and Ingredients

1. Combine the double cream and vinegar in a small jug. Mix and set aside until frothy. Alternatively, use sour cream of the same quantity.
2. Make sure you have all your ingredients and tools ready.
3. Preheat your oven to 350F (180C) and line a muffin tin with 12 cupcake liners.

### Create the Batter

1. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. This mixture will form the base of your cupcakes.
2. Add the melted butter, sugar, egg, double cream and vinegar, and desired amount of red food coloring. Mixing until a smooth batter forms.
3. Using the 8oz ice cream scooper, fill each cupcake liner about 2/3 full with batter (around 63g each).

### Bake and Cool

1. Bake your cupcakes for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

### Frost Away!

1. For the frosting, beat together the cream cheese, powdered sugar, and salted butter until smooth and creamy. Frost the cooled cupcakes as desired.

## Nutritional Information

Based on 12 servings, the nutritional information for each Red Velvet Cupcake (including frosting) is as follows:

- Calories: 378 kcal
- Total Fat: 28g
- Saturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 96mg
- Sodium: 319mg
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 5g

Note: Nutritional values may vary depending on the ingredients used.

## What to Serve with Red Velvet Cupcakes

These scrumptious cupcakes can be enjoyed on their own or paired with a refreshing glass of cold milk, a warm cup of tea, or your favorite coffee. For special occasions, consider adding a side of fresh fruit, like berries, for a touch of elegance.

## Tips and Tricks for the Perfect Cupcake

- Sift your cocoa powder to remove any lumps and ensure a smooth, even texture.
- Be careful not to overmix the batter, as this can lead to dense, heavy cupcakes.
- Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
- Allow your cupcakes to cool completely before frosting to prevent melting.

## Substitute Suggestions

If you're having trouble finding certain ingredients, here are some substitutes:

- Replace double cream with an equal amount of heavy cream or whipping cream. Alternatively, you can use the same amount of sour cream to replace the cream and vinegar.
- Swap out the red food coloring for beetroot juice, which also adds a natural red hue to the cupcakes.

## FAQs

### Can I use a different type of vinegar in the recipe?

Yes, you can use white vinegar or apple cider vinegar as a substitute for the vinegar called for in the recipe.

### How do I store leftover Red Velvet Cupcakes?

Store your cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If storing in the fridge, allow the cupcakes to come to room temperature before serving for the best taste and texture.

### Can I freeze Red Velvet Cupcakes?

Yes, you can freeze the cupcakes without frosting for up to 3 months. Wrap each cupcake individually in plastic wrap and store them in a resealable freezer bag. Thaw overnight in the refrigerator and frost before serving.

### How can I make the cream cheese frosting stiffer for piping?

You can add more powdered sugar to the frosting to achieve a stiffer consistency. Additionally, chilling the frosting in the refrigerator for 30 minutes before piping can help it hold its shape better.

### Can I make this recipe vegan?

Yes, you can replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), use vegan butter in place of regular butter, and swap the double cream for a dairy-free alternative. For the frosting, use vegan cream cheese and vegan butter.


Let's bake some Red Velvet Cupcakes with this easy-to-follow recipe, complete with tips, tricks, and FAQs to make your baking experience a breeze.

Chef RV's Heavenly Red Velvet Cupcakes


<YouTube url="https://www.youtube.com/watch?v=mded8n8HyCI&t=469s&pp=ygUfY2hlZiBydiB3aG9sZSB3aGVhdCBjYXJyb3QgY2FrZQ%3D%3D" />

## Ingredients

To get started, you'll need the following ingredients

### For the Batter

- 480g whole wheat flour (2 1/4 cups)
- 1 cup walnuts, roughly chopped (125g)
- 1 cup raisins (165g)
- 1 1/4 cup brown sugar (250g)
- 2 tsp cinnamon powder
- 1/2 tsp salt
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/4 cup oil (295ml)
- 2 cups finely grated carrots (200g)
- 3 whole eggs
- 1 cup crushed pineapple (165g)

### For the icing

- 500g cream cheese
- 1 cup butter (226g)
- 3/4 cups powdered sugar (90g)

## Step-by-Step Instructions

1. Preheat your oven to 350F (180C) and line a 9-inch cake pan with parchment paper.
2. In a large mixing bowl, sift together the whole wheat flour, cinnamon powder, salt, baking powder, and baking soda.
3. Add the brown sugar to the flour mixture and mix well.
4. Stir in the chopped walnuts and raisins, ensuring they are evenly distributed.
5. In a separate bowl, whisk the oil, grated carrots, eggs, and crushed pineapple.
6. Combine the wet ingredients with the dry ingredients and mix until a smooth batter is formed.
7. Pour the batter into the prepared cake pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before icing.

## Icing Instructions

1. In a medium-sized bowl, cream together the cream cheese and butter.
2. Gradually add the powdered sugar, mixing until smooth and creamy.
3. Spread the icing evenly over the cooled cake, and serve.

## Nutritional Information

This recipe yields approximately 12 servings, with each serving being around 165g. A serving provides:

- Calories: 650
- Total Fat: 45g
- Saturated Fat: 15g
- Cholesterol: 105mg
- Sodium: 460mg
- Total Carbohydrates: 58g
- Dietary Fiber: 4g
- Sugars: 35g
- Protein: 8g

## Perfect Pairings

This wholesome carrot cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of Greek yogurt, or a warm cup of tea. You can also serve it with a side of fresh fruit salad or a drizzle of honey for an extra touch of natural sweetness.

## Ingredient Substitutes

If you're having trouble finding certain ingredients or have dietary restrictions, here are some suggestions for substitutes:

- Substitute all-purpose flour for whole wheat flour at a 1:1 ratio.
- Replace walnuts with pecans, almonds, or any other nut you prefer.
- Use dried cranberries or chopped dates in place of raisins
- If you're looking to make the recipe dairy-free, replace the cream cheese and butter in the icing with dairy-free alternatives like vegan cream cheese and margarine.
- For an egg-free option, substitute each egg with a mixture of 1 tbsp ground flaxseed and 3 tbsp water, allowing it to thicken before adding it to the wet ingredients.

## Tips and Tricks for a Perfect Whole Wheat Carrot Cake

- Be sure not to overmix the batter, as it can lead to a dense cake. Mix just until the ingredients are combined.
- For a more tender and moist cake, consider replacing half of the oil with applesauce or yogurt.
- To enhance the flavor, add 1 tsp of pure vanilla extract to the cake batter and 1 tsp to the icing.
- To give your cake an extra touch of color and texture, sprinkle some finely chopped nuts, shredded coconut, or a pinch of cinnamon on top of the icing.
- If you'd like to make the cake ahead of time, you can store it in the refrigerator without the icing for up to 3 days, or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil.

## FAQ

### Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the whole wheat flour with a gluten-free all-purpose flour blend. Be sure to check the label for any additional instructions or adjustments needed.

### How do I know when the cake is done baking?

The cake is done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick comes out wet, continue baking and check at 5-minute intervals until done.

### Can I make this recipe into cupcakes or a loaf?

Absolutely! This recipe can easily be adapted to make cupcakes or a loaf. For cupcakes, fill lined muffin cups 2/3 full and bake for 18-22 minutes. For a loaf, pour the batter into a greased and floured 9x5-inch loaf pan and bake for 60-75 minutes.

### What if my cake is browning too quickly?

If you notice that the cake is browning too quickly on top, simply cover it loosely with aluminum foil for the remaining baking time. This will prevent the top from burning while the center continues to bake.


Discover Chef RV's Whole Wheat Carrot Cake, a mouthwatering and nutritious dessert packed with the goodness of carrots, whole wheat flour, and nuts.

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