Red Velvet Cupcakes with Cream Cheese Frosting!

Hello Friends,

It's been a long year and I can hardly believe it's almost over! These past few months owning this blog has really helped me get through some of my ruts. Cooking is my passion and always has been there for me. So, I want to thank you all for reading my blog, please don't forget to follow it. I love you all and I hope a wonderful holiday season for all of you!

Red Velvet Cupcakes with Cream Cheese Frosting!!! 

Cake ingredients: 

• 1 egg 
• 1/2 cup of buttermilk
• 1 tbsp white wine vinegar 
• 2 tsp vanilla 
• 2 tbsp red food coloring 
• 3/4 vegetable oil
• 1 cup rice flour blend
• 1 tbsp xanthan gum
• 1 tsp cocoa powder 
• pinch of salt 

Frosting ingredients: 

• 1/2 cup cream cheese
• 4 tbsp of butter
• 1 cup of confectioners' sugar 
• 1 tsp of vanilla

Preheat oven to 355 F. Whisk the egg for one minute; add the buttermilk, vinegar and oil. Mix until combined. Add the flour, sugar, cocoa, salt and food coloring; mix together well. Pour into cupcake lined muffin tin. Fill them 3/4 ways full. Bake for 25 minutes. Remove the cakes from the oven and let cool for 10-20 minutes. Cut off a little bit off the top of each cupcake, so the surface is flat, but keep the trimmings. Beat the butter and cream cheese until smooth. Add the confectioners' sugar and vanilla. Beat until smooth. Frost each little cake. Crumble the trimmings on top for garnish and enjoy!

Happy Baking!

Sophie aka Singing Fox :3

Gluten-Free Flour Blend: Baked Goods.

Hello Friends, 

Phew it's been a long month! I hope everyone is enjoying the world not ending. Lots of recipes to be written up!  This is something new I will be starting; where I post gluten-free flour blends I have created. 

This Flour blend is one I use in (most) baked goods, including: cookies, breads, cupcakes, cakes, crackers ect. It's light in weight and has a nutty full flavor. 

• 2 cups brown rice flour.
• 2/3 cups potato starch.
• 1/3 cup tapioca starch.

These ingredients are fairly cheap as far as gluten-free fours go. Brown rice flour for a 24oz bag about $3, potato starch for about 18oz bag about $1 (I get mine at an Asian grocery), tapioca starch 14oz for about $1 (I get mine at an Asian grocery also). 

Just mix together and store in a Tupperware or canister. The shelf life is about two years. 

Happy baking! 

Sophie aka Singing Fox :3  

Peanut Butter & Nutella Thumbprint Cookies

Hello Friends,

It's been a long week (not to mention a long time since I've posted) first off I've been meeting new people, I got a job and some how I've been capable to produce recipes. So here is one I know by heart and always will! It's inspired by my sister (we made them once) they are good, in fact, I couldn't snap a picture in time :( They all were eaten!

Peanut Butter & Nutella Thumbprint Cookies 

Ingredients: 

• 1 cup peanut butter (smooth or crunchy even different nut butters will be good!).
• 1 cup granulated sugar. 
• 1 egg.
• 1 cup of nutella (or more because with nutella enough is never enough) 

Preheat the oven to 350 F. Stir all three into a large bowl until combined. Grease a cookie sheet with oil or butter :) Make little teaspoon sized balls and place them on the cookie sheet. Flatten them out with a spoon to make a little nest like shape with the dough. Bake for 8-10 minutes. Take out if the oven, DO NOT TAKE OFF COOKIE SHEET! Let them cool for a few minutes. If they aren't nest shape enough then press down the center of the cookies with a spoon. Dollop a spoon full of nutella into the cavities of the cookies. Let cool for a few more minutes and enjoy! 

Happy cooking! 

Sophie aka Singing Fox :3

Another blog of mine!

Hello Friends,


This is an announcement of the release of another one of my blogs!!!!

Pie, how are you?

This blog is for fun and we talk just about everything. "We" as in I, Singing Fox and my close friends Dancing Dog! Enjoy! New recipe will be out soon!