seeing red

I keep saying I'm going to post more, and I keep not... Everyone's busy, I absolutely get that. I'm really no exception, but believe me when I say that it's not just being busy that's keeping me away, it's a completely new life I'm getting used to.  I can't complain, it's not a bad life, just a very different life that is taking getting used to.  So here's the coles notes:

1. I quit my baking job in St. Catharines.

2.  Josh got a new job in Elora and so rather than commute, we moved in with his parents in Fergus until we can get a place of our own in April.

3.  I'm working for my mother in law making pizza and I kinda love it.  Keeps me busy, keeps me sane.

4.  ALL my baking supplies, with the exception of ingredients, are currently in a 10x10 storage locker with basically everything else we own.  This one is hard.

5.  I have successfully completed all courses towards getting my baking certificate with the exception of health and safety... blah.

6.  Now this one's the kicker on the list of getting used to... drum roll..... We're having a baby. We couldn't be happier about it.

So there it is, a brief update as to why I've been MIA... Until we get back into our own place, things are going to take a bit of a different tone with back to basics.  I'm literally going to have to learn how to go back to basics with not having any of my tools.  No piping bags, no baking pans.  No fancy tips or decorative sprinkles.  No fun packaging or patterned cupcake liners...  I really miss my offset spatulas.  I also will be using my phone as my main picture taker, so while it's not as ideal as using my actual camera, I'd rather use that then nothing.

Ok, now on to baking.  I've never actually made red velvet anything.  I honestly don't think I've even tried anything red velvet.  The whole food colouring aspect kind of freaks me out, but I decided to give it a go as a birthday gift.  I used Paula Deen's recipe as my first try since I trust Paula Deen.  Why do I trust Paula Deen?  Anyone who loves butter as much as I do deserves to be trusted.  It was that simple.  

These cupcakes were super easy to make, and while they still kinda freak me out, all that red just isn't natural, they really aren't bad.  Not at all. 

Side note: I think I would have preferred a recipe with a bit more cocoa. 

Red Velvet Cupcakes

Recipe courtesy of Paula Deen

          Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract  
  
  Directions:
  
  Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
  In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22.
   

For the frosting, you can pretty much use anything you want.  I opted for a classic cream cheese recipe.  You just can't go wrong.  

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 3 cups sifted confectioners' sugar
  
  

So the final verdict?  I still don't really think I like red velvet... All that red still kinda freaks me out.  The cupcake was really good for what it was, don't get me wrong, but I'm really not sure what it's supposed to taste like.  These are pretty though, and I like pretty things, so at least there's that.  

Happy Birthday Jen!!