something about that woman's armpit tattoo at 0:45 makes me think: i can probably get this paper done before 10 tomorrow. :P
anyway, somewhere between Scentsy parties, video games, homework, student loan drama & puppy-sitting this weekend - i found time to fit in, per a special request, red velvet cupcakes.
they turned out fabulously... well... the cupcakes did anyway...
a friend of mine bought me a Perfect Brownie for Christmas. this was to be it's maiden voyage. freshly out of the box and ready for it's first "perfect" adventure in baking. the batter was thick, i'll admit that, still it had been thoroughly whipped and was definitely pourable. i emptied a majority of the batter into the above mentioned Perfect Brownie, fully expecting perfectly sliced and iced red velvet cubes to be available to me within the half hour. what was actually made available to me was more of a red velvet volcano, rising over the tiny container walls and sort of enveloping the whole pan and thus destroying the entire idea behind the Perfect Brownie. in an effort to not waste 65% of the batter, i have resorted to scooping (it's more of a mooshing/scraping action really... maybe "scrmooping"?) individual squares onto a plate and icing them at that time. there are no pictures of this process as it's really quite barbaric.
yep.
Red Velvet Cupcakes w/ Cream Cheese Icing
recipe via Foodival
what you'll need:
CUPCAKES:
2 1/2 C flour
1/2 tsp baking powder
1 tsp salt
4 tbsp cocoa powder
1/2 - 1 oz red food coloring
1/2 C butter, softened
1 1/2 C granulated sugar
2 eggs
1 tsp vanilla extract
1 C buttermilk
1 tsp apple cider vinegar
1 tsp baking soda
CREAM CHEESE ICING:
1/2 C butter
1 C (8 oz) cream cheese
1/8 C milk
1/8 tsp salt
2 C powdered sugar
1/2 tsp vanilla extract
what to do:
CUPCAKES:
preheat the oven 350.
mix the flour and baking powder in a large bowl.
in a separate bowl, cream the butter and sugar (~5 minutes).
add the eggs, one at a time. whip in the cocoa, red color, and vanilla.
stir the salt into the buttermilk then, alternating with the flour, whip it into the batter.
finally, mix in the baking soda and vinegar.
scrape down the sides of the bowl and make sure everything is evenly combined.
pour the batter into a prepared cupcake pan (makes ~36 cupcakes).
bake for 20 minutes. allow to cool completely before frosting.
CREAM CHEESE ICING:
whip the butter, cream cheese, and milk until smooth.
add salt and sugar. finish with vanilla extract.
and enjoy!!
