Red Velvet Cupcakes

Countdown to graduation from college: less than 7 months...

Countdown to possible hospitalization from exhaustion: less than 7 days... 

Especially if I continue to neglect my basic needs of food and sleep- I am usually successful with the clothing thing.

I think people are starting to get worried about me.  So, tonight, I am attempting to take it (relatively) easy... 

And I decided to totally treat myself, in the process... For dinner, I went to one of my favorite coffee shops near campus - Fido, where I picked up a smoked turkey and BRIE sandwich. For those unfamiliar with my affinity for cheese, I love brie.  

Send me some for my birthday.  I will love you forever.

Brie wasn't quite enough indulgence, so I went back for a ginger molasses cookie the size of my head and some coffee.  I ate every crumb of that delicious cookie... 

And, of course, I drained that cup of java, bringing my daily total to 3. Funny, I have had more coffee today than actual food. See, coffee is the most important meal of the day.  It keeps one functioning (and warm). 

Feeling better than I have in days, I am taking it to the kitchen.  Forget the ethics paper. I have red velvet cupcakes to make.  

Red Velvet Cupcakes

From Southern Cakes

Makes 24 cupcakes or 2 9-inch cakes

Cake:

2 ½ cups all-purpose flour

½ tsp salt

1 tsp vanilla extract

I cup buttermilk

2 Tbsp cocoa

2 Tbsp red food coloring

2 sticks butter, softened

2 cups sugar

2 eggs

1 ½ tsp baking soda

1 Tbsp white vinegar

1. Preheat oven to 350.  Lightly grease or line cupcake tins. 

2. In one bowl, combine the flour and salt with fork.  In a separate bowl, stir the vanilla into the buttermilk.  In a third bowl, combine cocoa and red food coloring to make a smooth, thick paste.

3. So, now, the recipe wants you to use yet another bowl… Beat the butter with a mixer on low for 1 minute, until smooth and creamy.  Add sugar and beat well for 3-4 minutes, scraping down sides of bowl occasionally.  Add the eggs, one at a time.  Beat after each one.

4. Add the food coloring paste and beat to mix it in evenly.  Add 1/3 of the flour mixture, half of the milk mixture, beating on a low speed.  Mix another 1/3 of the flour, the remaining milk, and the last of the flour the same way.

5. In yet another bowl (I really need a dishwasher), combine baking soda and vinegar.  Stir well.  Use a wooden spoon to scrape into the red batter.  Fold gently into batter by hand.

6. Scoop batter into cupcake tins, filling ~2/3 full.  Bake at 350 for 20 - 25 minutes.  Remove from oven when the cupcakes spring back when touched.  Cool in tins on wire rack for 15 minutes.  Remove from tins and cool completely.

Vanilla Cream Icing:

1 cup milk

2 Tbsp all-purpose flour

2 sticks butter, softened

1 cup sugar

1 tsp vanilla extract

1. Combine milk and flour in small or medium saucepan.  Cook over medium heat for 3 -5 minutes, stirring often and well with a wooden spoon or wire whisk.  When mixture becomes thick, shiny and white, set aside to cool. 

2. Beat the butter with a mixer at high speed until light and fluffy.  Add sugar in 3 batches, beating well each time.  Add the vanilla, and then add the cooled milk mixture.

3. Beat for about 2 minutes more, stopping often to scrape down the bowl, until the icing is fluffy, soft, and thick enough to spread.  Pipe or spread onto completely cool cupcakes (alliteration, anyone?).