red velvet cupcakes and cream cheese frosting.

it is february. i can’t believe it.
it was a busy end of january and the to-do list will continue to grow as i head into february.

i needed some serious kitchen time. time to relax.
whenever i’m in the kitchen, the movements just come naturally. i don’t need to think too much. the recipe guides my way into baking bliss.

i’m taking a class this semester. for fun. i had my first paper due today. it was only three pages, but it felt like 10. i forgot what it was like to write a paper for a grade. i sat in front of my computer for at least a half hour trying to get the energy to write it.

the problem i have with writing papers is that i want it to be perfect the first time. i want it to sound exactly the way i hear it in my head. intellectually, i know that it’s not possible. i just have a hard time comprehending that emotionally.

it’s the perfectionist in me.

that’s probably why i like baking. you can always rely on eggs, butter, flour, and a few other additions to create something that will make writing a paper a tasty journey, no matter the page requirement.

this is my favorite red velvet recipe. the red color comes out perfect.
every. single. time.

red velvet cupcakes and cream cheese frosting
printable recipe – barely adapted from brown eyed baker

yield a dozen cupcakes

ingredients
4 tablespoons unsalted butter
¾ cup sugar
1 egg
2½ tablespoons dark cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup vanilla soy milk
1 cup and 2 tablespoons all-purpose flour
1/4 teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

for frosting:
1 stick unsalted butter
4 ounces cream cheese
2½ cups powdered sugar
1 tablespoon vanilla extract

preheat oven to 350. prep muffin pan with cupcake liners. in the bowl of a stand mixer with paddle attachment, cream the butter and sugar until fluffy. add the egg and beat until incorporated.

in a small bowl, combine cocoa powder, vanilla extract, and red food coloring to create a thick paste. add to the batter and mix until completely combined and all the batter is evenly colored.

with the mixer on low, slowly add half of the milk. add half of the flour and mix. repeat with the remaining milk and flour. beat until smooth. keeping the mixer on low, add salt, baking soda, and vinegar. beat on high until smooth.

divide the batter evenly in cupcake tin and bake for about 20 minutes. remove cupcakes from tin and cool completely on cooling rack. once cooled, frost.

for the frosting, whip the butter and cream cheese on high speed until incorporated. put the mixer on low and slowly add the powdered sugar until well mixed. add vanilla and combine. whip on medium high for a few minutes until the frosting is fluffy. scrape the bowl as necessary.

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