Okay okay… yes I have noticed a common theme here. Snacks, cupcakes, cakes. Is that so bad?
As Christmas approached, I knew that it was time to start planning my holiday menu. Every year, I looked forward to whipping up a variety of special snacks and treats that my family and I could enjoy throughout the holiday season.
One of my favorite snacks to make was a batch of homemade gingerbread cookies. I loved the warmth and spice of the ginger, and the way the cookies turned out soft and chewy. As I mixed together the dough, I couldn’t help but feel a sense of joy and anticipation for the holiday season.
Another snack that I always made for Christmas was a batch of homemade caramel popcorn. I loved the way the sweet and salty flavors combined, and how the popcorn had just the right amount of crunch. As I popped the kernels and drizzled them with homemade caramel sauce, the scent of sugar and butter filled the air.
As the days ticked by and Christmas drew closer, my kitchen became a flurry of activity. I baked pies, whipped up batches of fudge, and experimented with new recipes for festive drinks and appetizers. Every time I tasted a new creation, I felt a sense of joy!
But what I want to talk about is is cupcakes. Obviously. Red velvet cupcakes are a mystery to me… there is nothing really special about them aside from their color. They’re basically barely-chocolate flavored cake with cream cheese frosting. But when I was trying to come up with a special little dessert, I couldn’t think of anything more perfect than little red colored cakes. So I took a crack at it, threw caution to the wind and added the ENTIRE little bottle of red food coloring, and kind of loved it. Here’s to red velvet. I saw its face, now I’m a believer.
What we’re cooking ~ Red velvet cupcakes with cream cheese frosting
Makes 12 cupcakes
1 1/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp cocoa powder
1/4 cup unsalted butter, softened to room temperature
3/4 cup sugar
1 egg
1/2 Tbsp vanilla
1/2 cup buttermilk
1 Tbsp liquid red food coloring
1/2 tsp white distilled vinegar
1/2 tsp baking soda
- In a small bowl, sift the flour, baking powder, salt, and cocoa powder together.
- In a large bowl, use an electric mixer to beat the butter until it’s soft.
- Add the sugar and beat until combined.
- Add the egg and beat until combined, and then add the vanilla and cream the mixture together.
- In a small bowl, whisk together the buttermilk with the red food coloring.
- Beat together on low speed the flour mixture, the butter mixture, and the red food coloring mixture, alternating the flour and food coloring in three separate pours, ending with the flour (i.e.: Add 1/3 of the flour, half the red, 1/3 of the flour, 1/2 the red, then the rest of the flour).
- In a small bowl, combine the vinegar and the baking soda.
- Quickly fold the liquid into your batter and then divide into 12 muffin tin tups until each cup is half full (don’t worry, this batter rises a lot).
- Bake for 18 – 23 minutes or until a toothpick inserted in the center of one cake comes out clean. Let cool on a wire rack completely before frosting.
Cream cheese frosting:
4 oz. cream cheese, softened to room temperature
1/4 cup butter, softened to room temperature
1 1/2 cups confectioners sugar
1/2 tsp vanilla
Blend cream cheese and butter together with an electric mixer. Slowly add in the confectioners sugar and vanilla until combined. Pipe onto cupcakes (or spread with a knife) and sprinkle with green sugar to finish.
