Posts Tagged ‘cupcakes’

cuppy cakes!

Tuesday, August 14th, 2012

Despite my solemn promise of a cuppy cake recipe yesterday, I totally did not share a cuppy cake recipe.

Why am I saying cuppy cake? Because I’m currently super adorable, I guess?

IMG 5331

See?

Oh, that’s not adorable.

That’s the kind of thing that happens at a 5 year old’s birthday party.

(Crockett’s nephew turned five. Wearing that mask is one thing I did yesterday that was not publishing a cupcake recipe.)

(Apparently seeing myself in a Spiderman mask was enough to knock me out of that ‘cuppy cake’ nonsense.)

NewImage

We also helped my mom move a couch into her garage. It’s a nice leather couch. It’s for sale on Craigslist – let me know if you’re interested (and not halfway across the country)! It’s from Scandinavian Designs but was the only piece of furniture in her guest room and does not make much of a guest room bed.

IMG 5300

We went grocery shopping and brought home whatever we felt like for lunch. Crockett apparently felt like a tiger roll.

IMG 5301

I, less sensibly, felt like a big sweet chili tofu steak.

We shared, because he did not begrudge me my odd choice.

Now, without further ado… Cupcakes!

IMG 5366

(What? I told you I forgot to take pictures of them!)

Red Velvet Cupcakes with Cream Cheese Frosting

Here’s what you need to know about these cupcakes. They have been gradually and professionally optimized by me to consistently bake up gorgeous at 5000 feet, give or take. In other words, this is a high altitude recipe. It will probably be fine at sea level, but if your’e up in the air with me know that this does not need any alterations, mmkay?

 

Red Velvet Cupcakes

Makes 30 cupcakes – can easily be halved or two-thirded (two thirded? really?)

15.5 ounces all purpose flour
1 1/4 tsp baking soda
1 1/4 salt 
2 tablespoons cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
1 1/4 tsp white vinegar
1 1/4 tsp vanilla
1/8 cup water
3 eggs

Heat your oven to 350. Line your cupcake tins with papers.

Note: remember what I said last week about making buttermilk with milk and vinegar? That’s not ideal here – buttermilk is actually the flavor of red velvet, so use the real stuff if you can. If you really think you’ll never use it again and want to buy just half a pint, make up the extra 1/4 cup with 2% milk.

Stir together the flour, baking soda, salt, and cocoa powder with a whisk.

In a separate bowl, whisk the sugar with the oil until combined and then add the remaining ingredients and whisk until uniform. Add half to the dry ingredients and stir until they’re all moistened, then add the rest and beat the crap out of it by hand for about two minutes or by machine for about twenty seconds. You don’t usually do that with cake batter, but the amount of acid in the batter means it’s going to stay tender and this will help give you a light texture by putting a bunch of air in the batter.

Using a half cup measure or a half cup ice cream scoop, fill each cupcake paper. If you’re making all thirty and using regular tins with space for twelve cupcakes, leave the center two empty in each. If you’re baking them in batches, which I suggest, beat the batter for a second before filling the liners each time.

Bake for between 13 and 17 minutes – I would tap the top at 13 and if the dent sticks, give it two more minutes. If it still feels a smidge squishy, give it one more. No more than that. Seriously, don’t do it. You’re asking for dried out cupcakes. Turn out of the pans to cool and frost or wrap well and freeze.

Cream Cheese Frosting

1 1/2 pounds cream cheese (three packages)
1 pound butter (four sticks)
1 – 1 1/2 pounds powdered sugar (it comes in one or two pound bags)
2 tsp vanilla

Bring all the ingredients to room temperature. Seriously. This is the most important part. DO NOT SKIP THIS PART.

Blend the cream cheese and butter together until TOTALLY combined. It will seem ok to have little lumps but it is NOT OK. If you see a lump and you think it’s the last lump, it is not the last lump. Keep mixing.

Sift over about 1/2 pound of your powdered sugar and carefully beat. (This will be messy. It’s worth it.) Do it again, mix in the vanilla, and taste. If you want it sweeter, which I usually don’t, gradually add what you have left, tasting as you go. It’s easy to over power the cream cheese tang, so proceed carefully.

Use to frost your cupcakes. You’ll have a tiny bit left over, so you should probably just eat that.

 

HARISSA FINALLY

Saturday, August 11th, 2012

 

51dXcbi+5SL._SL500_AA300_.jpg

So I’ve been looking for harissa everywhere. I assumed it would not be that hard to find – it’s not like Boulder county is a culinary wasteland. I checked at two different Whole Foods, a few grocery stores, and Super Target, and had no luck whatsoever. (A WF worker did helpfully inform me that they had something that had harisa in it – some kind of meal in a box, maybe? It was definitely not what I was looking for.)

Crockett and I went to Pacific Ocean Market, even, which is this absolutely INSANE Asian market a couple of towns over. We spent several minutes sniffing durian packages (not smelly until opened, apparently), many many minutes in the ramen aisle, and quite a significant amount of time discussing cocktails made with palm sugar, since there were several brands. We did not find harissa. Honestly, I knew it was a stretch, because harissa is from Tunisia which ain’t exactly Asian, but whatever.

I ordered it from Amazon.

While we were waiting for the harissa to come, I did make some tasty food.

IMG 3067

Pizza with roasted cherry tomatoes, pesto from our ridiculously prolific basil plant, and goat cheese. Served with roasted green beans because this was actually last Sunday and last Sunday I had this weird idea that we were going to eat a vegetable with every meal.

Photo 5

Red velvet cupcakes as a special request from a dear friend for her boyfriend.

Her boyfriend who totally ruined the surprise by buying himself two red velvet bundt cakes from Nothing Bundt Cakes the day before.

(I forgot to take pictures of them frosted, obviously, but I’ll give you the recipe tomorrow. It’s pretty good. I’ve worked pretty hard on it. And my cream cheese frosting is fucking amazing. Totally true.)

BUT then the harissa came!

NewImage

Harissa Chickpeas and Greens with Goat Cheese
Adapted from Not Without Salt

1 tablespoon oil
2 garlic cloves, finely chopped
2 cups cooked chickpeas (or one 15 ounce can)
1 tablespoon harissa paste
3/4 tsp kosher salt
6 cups mixed greens, preferably the baby version of toughish varieties (spinach, kale) or spicy ones (arugula) – we used a whole prewashed box of mixed spinach and arugula
2 ounces goat cheese

Heat olive oil over medium heat. Add garlic and cook, stirring, until the garlic is pale gold in color.

Stir in the harissa and dump in the chickpeas. Stir gently until they’re mostly covered with the paste, and then occasionally until you start to see golden spots on the chickpeas. You’re not just trying to heat them up, you’re actually trying to fry the outside just a little. (I was using a non-stick pan – use your judgement. If they start to stick, you can be done.)

Add the greens by the handful, stirring until they wilt. Divide into two dishes and top with crumbled goat cheese. (Feel free to serve over rice, if you like. I didn’t find it necessary but Crockett did.)

Serves two people who like heat. The harissa is spicy, but tasty.