When Faith learned about Greyston's open hiring policy, benefits, and apprenticeship program, she knew what she wanted. Her relentless phone calls and persistance paid off in a full-time position in December 2001. She was then 43, a struggling single parent who had been in and out of jobs where she never felt like more than a "punch-card number." From the beginning, each learning experience and opportunity to teach others "made me feel proud," she says.

Faith thrives on challenges, from the food safety course she completed to the computer skills she is gaining. "I ask questions," says Faith, an Assistant Supervisor in Training. "I'm never afraid to ask questions.



Monday, April 12, 2010

Red Velvet Cupcakes...from the Greyston Bakery Cookbook!

A few times a month, we'll be posting select recipes from the Greyston Bakery Cookbook. This week, we've chosen our delicious Red Velvet Cupcakes. Happy baking and please enjoy!

Red Velvet Cupcakes

Makes 12 Cupcakes

A fun way to serve these cupcakes is to peel the paper liners away from the cupcakes and slice them in half horizontally. spread frosting over the top of the bottom halves, cover with the tops, and frost the tops; you'll have a festive handheld layer cake.

For the Cupcakes
2 1/4 cups unbleached all-purpose flour
1 1/3 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup unsweetened cocoa powder
2 eggs
1 cup buttermilk
1 teaspoon distilled white vinegar
1 cup vegetable oil
2 tablespoons (1 ounce) red food coloring
1 teaspoon pure vanilla extract

For the Frosting
1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
4 cups (about a 1-pound package) confectioners' sugar, sifted
2 teaspoons pure vanilla extract

Position a rack in the center of the oven and preheat the oven to 350° F. Line a 12-cup muffin tin with paper liners and set aside.

In a bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder to blend. Set aside.

In the bowl of an electric mixer set on medium speed, lightly beat the eggs. Add the buttermilk, vinegar, oil, food coloring, and vanilla, beating until well combined. Slowly add the dry ingredients, mixing until combined.

Pour the batter into the prepared muffin cups, filling each cup about two-thirds full. Bake for 25 to 35 minutes, or until a wooden skewer inserted near the center of a cupcake comes out clean. Remove the tin from the over and cool on a wire rack for 10 minutes. Turn the cupcakes out of the tin and place them on the wire rack to cool completely.

In the bowl of an electric mixer set on medium-high speed, cream the cream cheese and butter. Reduce the speed to low and gradually bea in the confectioners' sugar, until the mixture is fluffy. Beat in the vanilla.

Spread a few spoonfuls of frosting on top of each completely cooled cupcake.

And and enjoy!


At May 22, 2011 at 8:38 AM , OpenID rougebaguette said...

I just baked The Great Brownie from The Greyston Bakery Cookbook and it's awesome! Baked it for my son to take to camp tomorrow and I know that it'll help him feel less homesick. The cookbook is not massive and yet, it's one of the those cookbooks where you want to try each and every recipe. It makes me feel even happier after reading abt the great work done by the Greyston Foundation. It's captured so succinctly in your slogan "We bake brownies to hire people..." A great inspiration... love it!!


Post a Comment

Subscribe to Post Comments [Atom]

<< Home


Greyston Bakery Inc. 104 Alexander Street Yonkers, NY 10701 Toll Free: 800-289-2253 Phone: 914-375-1510