It’s true confession time.
You remember True Confessions, the magazine everyone read but no one talked about because it was so juicy. Kind of like Mad Men in print, if you get my drift. I’d go to Don’s Cee Bee Store, properly disguised in big dark glasses and a trench coat, and lurk around the magazine stand til everyone that could possibly recognize me would be otherwise engaged . Of course the fact that there is an extremely strong gene pool floating around in my family that automatically makes us look exactly like one parent or the other was the last thing on my mind when I was 13. I would grab the magazine, peanut M&Ms and a can of Vienna sausage (my cover being that I was shopping for my mother) and head towards the check out lane.
From behind someone would trill…. “Oh Mary Coleman how are you darlin? Saw your mama and daddy last night …had the best time. Please tell them hello. Isn’t it a bit warm for a trench coat..it’s 98 degrees in the shade.”
Curses, foiled again.
So, there, now that the nut job that I was at 13 has been revealed, I must confess another secret.
I am a cake batter fanatic. I really don’t care much for the cake after it’s baked, but give me a bowl of batter and I’m a happy camper.
Maybe a few cakes haven’t turned out as well as they could have due to my sneaky batter snacking habit. I like to say I don’t bake and I truly don’t very often, but when I do, my habit takes over.
That’s not so easy with these divine cupcakes adapted from Pinch My Salt‘s Red Velvet Cake aka Waldorf Astoria Cake. A wondrous chocolate batter whose color can only be described as, well, RED.
Tell tale signs show up every where. Vent hood, refrigerator door, the cat’s tail. I’m still trying to figure that one out, but it might have been when I turned on the Kitchen Aid and didn’t realize it was on high speed, but I haven’t completely accepted that concept.
If you have an all white kitchen, you may want to save this for right before you remodel. I’m just saying.
Most importantly, if you are a card carrying member of the SBS Society*, keep an eye on your face.
You may be having a manicure one day and all of a sudden you hear..” Oh Mary Coleman, how in the world are you? Listen, I want to make your chicken salad and I can’t remember …honey what’s that on your chin, I don’t mean to pry, but it looks like, well I don’t know exactly what it looks like, but it certainly red.”
Red Velvet Cupcakes
adapted from Pinch of Salt
2-½ cups sifted cake flour
1 tsp baking powder
1 tsp salt
2 tbsp unsweetened cocoa powder
2 oz red food coloring (2 bottles)
1 stick butter, room temp
2 eggs room temp
1-½ cups vanilla sugar
1 tsp vanilla extract
1 cup buttermilk, at room temperature
1 tsp white vinegar
1 tsp baking soda
Preheat oven to 350 . Prep spray muffin tin with Pam and then put muffin cups in. Sift together cake flour, baking powder, salt in medium bowl. In small bowl mix red food coloring and cocoa to make a paste. Without lumps and set aside.
In large bowl with hand mixer or stand mixer bowl, beat butter and sugar until fluffy and add the cocoa paste and vanilla. Then add about a third of the flour mix, then a third of the buttermilk and continue til mixed together. It has now become a lovely shade of FIRE ENGINE RED. Mix the vinegar and baking soda, it will fizz up and pour into batter. Stir til blended and pour the batter into the muffin cups, about 2/3rds full.
Bake for 20 -25 minutes or until a toothpick comes out clean. Let cool 10 minutes then put on rack and let completely cool before you frost them.
Makes 16 cup cakes or one two layer cake.
Cream Cheese Frosting
16 ounces cream cheese at room temp
1 stick unsalted butter at room temp
1 tsp vanilla extract
2-½ cups confectioner’s sugar, sifted
Pinch of salt
Blend together cream cheese and butter with electric mixer until smooth. Add the vanilla extract and a pinch of salt. Add the confectioner’s sugar with mixer on low speed and beat til fluffy.
*Sneaky Batter Snacking Society
Click here for a printable recipe!
One Year Ago on Feeding Groom