The past week has been stressful. Very, very stressful.
But it’s okay, because we have cupcakes, right? Cupcakes always make everything better. Especially these.
Kellen and I had the worst red velvet cupcakes at a little cupcake shop in Missouri, and ever since then I’ve been on a mission to make better ones to get that taste out of my mouth. These are perfect, and I don’t throw that term around loosely.
Just in case this week has been stressful for you guys, too, just scroll through these (the following pictures aren’t mine, I found them all on Pinterest, except for the cupcake pictures :)):
P.s. I’ve been having trouble with my comments working lately, so if you’re having problems leaving a comment, will you email me? (firstname.lastname@example.org) Thanks guys!
Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. This creaming process should take about 5 minutes at sea-level, and around 3 minutes at high-altitude.
Turn the mixer up to high speed, slowly add the egg, and beat until everything is well incorporated. Do not overbeat — this should only take about a minute.
In a separate bowl, mix together the cocoa, red food coloring, and vanilla to make a thick dark, paste.
Add to the butter mixture and mix thoroughly until the batter just becomes evenly combined and colored, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Do not mix any longer than necessary.
Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until just mixed, and then add half the flour (1/2 cup plus 1 tablespoon) and continue mixing until the flour is just incorporated.
Scrape down the side of the bowl and repeat this process until all the buttermilk and flour have been added.
Add the salt, baking soda, and vinegar one at a time. Turn the speed up to medium-high speed, and beat for about a minute.
Use a measuring spoon to dole out about 1 3/4 – 2 tablespoons of batter into cupcake cases in your muffin tin. The cases should be around two-thirds full.
Bake in the preheated oven for 20 – 25 minutes, or until the cupcake top bounces back when touched. A toothpick inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before removing them onto a wire rack to cool completely.
When the cupcakes are cold, frost with cream cheese frosting.
When I was a kid, my family (mom, dad, and I) only ate dinner together about once a week.
The rest of the time it was just “fend for yourself,” so when we did eat together, I always looked forward to it. Don’t worry, I wasn’t deprived, and I was actually grateful for it when I didn’t gain the “freshman 15” when I went to college.
We mostly ate steak (and now I don’t like steak anymore… my wallet appreciates that) but every once in a while my mom would make Tuna Helper and I loved it.
So, when she wanted to make Tuna Helper the other day, it brought back fond memories from childhood…. but, as I’ve gotten older, I’m not so fond of boxed foods, sooo I jumped at the opportunity to make some from scratch.
It tastes even better than Tuna Helper and it’s pretty dang good for you! Even my mom, who is Ms. Picky/Anti-Healthy, agreed. I’ll definitely use this recipe again.
I’m sure, if you have Pinterest, that you’ve seen this recipeall over. That’s how I found it, at least.
I got addicted to Pinterest last year in one of my classes. It was a lecture class and we sat in front of computers for 1 1/2 hours… what was I supposed to do? My professor clearly wanted me to be on Pinterest. Besides, I think it made me pay attention more because I knew I had to listen even more carefully if I was going to be “off task” by being on Pinterest.
So, lesson learned, multi-tasking makes you more attentive. (Riiighhht…)
Anyway, I’ve found a lot of great recipes on Pinterest and this is one of my favorites. However, if you have an addictive personality, I don’t suggest you make this because it is so addicting. Just walk away. Give it as gifts… that’s what I had to do.
I’ve been having a little bit of writer’s block the past few weeks, and it still isn’t fully healed.
So, instead of telling you all what I’ve been up to lately, I’m just going to show you pictures and hope you can forgive me.
Also, here’s an extremely fudgy and weird brownie recipe I whipped up. I saw a “red velvet brownie” recipe made with beans and I just went all out and added avocados. I guess if you weren’t made about the writer’s block, this recipe might make you mad. But don’t let it.. I promise it tastes a million times better than it sounds. The lack of flour and replacement of beans and avocados makes these brownies so fudgy it’s ridiculous.
I don’t know where all of you live, but where I live, the average temperature lately has been about 105 degrees.
Yesterday, it was around 90 and I’m sure everyone in town got excited. And there was an overcast. It was a good day.
Unfortunately it’s back to 108 degrees today. If it’s hot where you live, you have to make this “ice cream”. I say it’s ice cream, but the consistency is more of a slushy/granita. The vodka is used so that the ice cream doesn’t fully freeze and keeps the correct texture.
Pineapple and peach are wonderful combination, and this is a super refreshing dessert.