Indulge In {Red Velvet Cupcakes}

I don't even know where to start with this recipe. If I could truly put into words how amazing these red velvet cupcakes are, I would probably have a starting point. Unfortunately I don't, but I will try to do my best. First let me start by saying this is a recipe I got from my aunt and it is hands down my favorite dessert ever. To this day, I have not found another red velvet cake that has even come close to this.

There is very little I know about food in comparison to others, but if there is one thing I know about, it's red velvet cake. Others may try and tell you that all you need to do is add red food coloring to chocolate cake or that using vinegar and buttermilk will mess it up, but they are wrong. And, if someone ttys to put something besides cream cheese frosting on top, run the other way….fast! I'm going to stop rambling now, share the recipe with you, and let you judge for yourself. Hope everyone had a Merry Christmas and I can't wait to hear what you think!

:: Red Velvet Ingredients ::

*Makes 24 Cupcakes

2 1/2 Cups All Purpose Flour

2 Cups Sugar

2 Cups Wesson Oil

1 Cup Buttermilk (If you don't have buttermilk, mix 1 Tablespoon Vinegar with 1 Cup Milk)

2 Eggs

1 Teaspoon Cocoa

1 Teaspoon Vinegar

1 Bottle Red Food Coloring

1 Teaspoon Salt

1 Teaspoon Baking Soda

1 Teaspoon Vanilla

:: Red Velvet Directions ::

1. Cream sugar and oil in large bowl. Add eggs and mix till just combined.

2. In a separate bowl, combine vinegar, food coloring, and cocoa. Pour into sugar, oil and egg mixture and blend.

3. With your mixer on, alternate adding flour and buttermilk to the mixture.

4. Add baking soda, vanilla, and salt. Mix till combined. 

5. In a cupcake tin with liners, fill each with 1/4 cup of the batter. Bake at 350 degrees for 25 minutes. 

6. Let cool completely before icing.

:: Whipped Cream Cheese Frosting Ingredients ::

2 Blocks Cream Cheese, softened

1 Pint Heavy Whipping Cream

2 Cups Powdered Sugar

1 Teaspoon Vanilla Extract

:: Frosting Directions ::

*Tip: Place metal bowl and beaters into freezer for approximately 10-15 minutes before you make your frosting. This helps when whipping the cream. 

1. With your mixer on high, beat whipping cream until stiff peaks form. 

2. Add cream cheese and mix until combined. 

3. Beat in powdered sugar and vanilla extract. 

4. Pipe onto cooled cupcakes. 

Essentially {Birthdays}

This week has been all about sharing my favorite things from blood orange margaritas to cupcakes and more. So, to finish out the week, I wanted to share with you the things that make any birthday of mine perfect. These are a few of my favorite things that I couldn't imagine celebrating without. From red wine to confetti, and everything in between, here's my selection of birthday (or party) must haves!

What are some of your must haves for celebrating a birthday?

Indulge In {Champagne Cupcakes}

I'm getting excited for New Years in a few short days. It means new beginmings, fresh starts and a whole new world of possibilities. But, with our New Years plans still in limbo, one thing is for sure, no celebration is complete without a little champagne. We are currently deciding between hosting a New Years celebration or heading out on the town, but either way these champagne cupcakes are a must! Light, fluffy and with just the right amount of flavor, I can't get enough of this celebratory treat. Here's the recipe from The Curvy Carrot!

:: Ingredients ::

For the cupcakes

2 and 3/4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup unsalted butter, at room temperature

1 and 1/2 cups white sugar

3/4 cup champagne**I used a light pink rosé.

6 egg whites

For the buttercream frosting

3 and 1/4 cups powdered sugar

1 cup unsalted butter, at room temperature

1/2 teaspoon vanilla extract

3 tablespoons champagne, at room temperature

For the spun sugar

2 cups sugar

1/4 cup light corn syrup

1/4 cup water

:: Directions ::

1. For the cupcakes: Preheat oven to 350 degrees.

2. Line cupcake pans with paper liners.

3. In a large bowl, cream together butter and sugar until very light and fluffy.

4. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

5. In another large clean bowl, beat egg whites until stiff peaks form.

6. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.

7. Fill the cupcake liners about 2/3 full.

8. Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cake comes out clean.

9. For the frosting: With an electric mixer, beat together sugar and butter.

10. Mix on low until well blended, and then on medium for another two minutes.

11. Add vanilla and champagne, beating on medium for another minute.

12.  Pipe onto cooled cupcakes.  (Again, I used my favorite, 1M Wilton pastry tip.)

13. For the spun sugar: Secure a long-handled wooden spoon under a heavy cutting board on the edge of the counter, with the handle facing out and extending over the edge.

14. Place newspapers on the floor, directly under the cutting board.  (Believe me, you will need them as this can get messy….)

15. Prepare an ice-water bath.

16. Bring sugar, corn syrup, and the water to a boil in a heavy saucepan over medium-high heat, stirring until the sugar has dissolved.

17. Stop stirring.

18.  Clip a candy thermometer to the side of the pan.

19. Cook until the mixture turns pale amber and registers 300 degrees (hard-crack stage) on the candy thermometer.

20.  Plunge pan into ice bath to stop the cooking; let cool, stirring occasionally, until caramel registers 250 degrees.  ***Be careful.  The pan is hot and will steam very strongly when you cool it so rapidly.

21.  Dip the tines of a fork into the caramel.

22.  Holding the fork about 2 feet above the spoon handle, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in threads over the handles. **You will most likely lose a lot to the floor below; hence, the newspapers.

23.  Let stand until ready to use, then gently gather some of the strands and shaped as desired.  **I wanted mine to look like fireworks, so I broke them into shorter fragments.

24.  Garnish the cupcakes with the spun sugar.

Indulge In {Margarita Cupcakes}

The Drunken Baker has returned! I told you last time I'd be back and I wasn't kidding. This week I was lucky enough to rock out at my 3rd Jimmy Buffet concert. The Tuesday night gathering of Parrot Heads provided the perfect excuse to escape to the beach for a little mini vacay. The relaxing was great, but the best part was that I got a chance to be creative and work without interruptions, oh and engage in my favorite past time, baking. Light and fluffy with a hint of margarita make these the perfect Buffet flavored treat! Like the Hypnotiq Cupcakes, I used my go to white cake, replacing the liquid with margarita.  Ice with a whipped margarita frosting and garnish with lime, these delectable sweets are like a tropical vacation in a cake. Enjoy!

:: Margarita Cake ::

• 1 C white sugar
• 1/2 C butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 C all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 C Margarita
• 
  
• 1. Preheat oven to 350 degrees F and line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake 20 to 25 minutes.
  4. Let cool, frost, and garnish!

:: Whipped Margarita Frosting ::

1/4 C Butter, softened

1 7oz Jar Marshmallow Creme

1 teaspoon vanilla

1 16oz package powdered sugar

2 tablespoons Margarita

1. Combine butter, marshmallow cream, and vanilla and beat on medium until combined.
2. Gradually add in the powdered sugar. Mix well after each addition of sugar.
3. Add Margarita and mix until smooth.

Oh So Sweet {Hypnotiq Cupcakes}

Yes, that's right. Hypnotiq cupcakes. In my other life, I double as the drunken baker. And no, not because I bake drunk, because I incorporate flavorful alcoholic beverages into delicious not on your diet cupcakes. Per the request of my lovely sister this holiday season, the drunken baker made a return with scrumptious Hypnotiq cupcakes. It's one of my favorite liqueurs to bake with because it is light and flavorful. Intrigued? I thought so. That's why I shared with you!

:: Hypnotiq Cake ::

{1 C} White sugar
{1/2 C} Butter
{2} Eggs
{2 t} Vanilla Extract
{1 1/2 C} All-Purpose Flour
{1 3/4 t} Baking Powder
{1/2 C} Hypnotiq

• Preheat oven to 350 degrees. Line a cupcake tin with wrappers or spray with non-stick spray.
• In a medium bowl, cream together butter and sugar. Beat in the eggs one at a time then add the vanilla extract. 
• Combine flour and baking powder in separate bowl. Add to the creamed mixture and mix well.
• Finally, add the Hypnotiq and mix till smooth. 
• Pour into cupcake tins and bake for 20-25 minutes. 

:: Hypnotiq Buttercream ::

{1 C} Butter
{3 C} Confectioner's Sugar
{1 t} Vanilla Extract
{2 drops} Blue Food Coloring
Hypnotiq to taste

• Cream together butter and confectioner's sugar. When mixed, add vanilla extract, food coloring, and Hypnotiq. 
• Note: Frosting should be stiff enough to pipe onto cupcakes. 

Enjoy! 

Perfect Setting {Christmas Dinner}

Christmas is almost upon us, and if you can't tell from my excess of Holiday themed posts, I'm getting pretty excited. One of my favorite Christmas traditions is having the whole family, all 20 of us, over for dinner and enjoying amazing food and even better company. So, with Christmas dinner quickly approaching, it's time to begin thinking about your festive table setting. My favorite idea this year is to take a box, wrap it up, tie on a coordinating ribbon and set it at each person's spot. While you do have the option of leaving the boxes empty and simply using them for show, try filling them with after dinner treats. This way after dinner, guests can unwrap a decadent little treat. I would do either a cupcake, chocolate peppermint of course, or maybe even a mini apple pie! Just don't put the ice cream in the box! 

How are you setting your table this holiday? 

Happy 100th!

Woo! Today marks my 100th post! Nothing has made me happier these last couple months than blogging for y'all. Naturally, with any big milestone, I would plan on celebrating with a party. But given my lack of free time, it's simply out of the question right now. So instead, I'm celebrating with a post inspired by what this amazing party would be if I had the time to throw it. I'm imagining all things that sparkle and shine. Sparklers, shiny pom poms, glittery cupcakes, and bottles of champagne adorned with rock candy. Of course, there would be touches of corks everywhere seeing as it is an Uncorked party! 

Thank you all for reading over the past few months and I can't wait to see what the future brings! xo