Good Food and Good Music. What more can you ask for?
With all the stress of moving into a new apartment I almost forgot two very (almost equally) important things! A) ITS SHARK WEEK! B) Its my BIRTHDAY MONTH! WOOHOO! I was working and looked up at the tv and realized there were sharks ripping fake seals apart and I got all giddy inside. I love shark week! I was introduced to it my senior year of highschool when I went to schlitterbahn with my friends. When we weren’t going on the rides we were glued to the TV, absorbing all that is Shark Week. Ever since then its been tradition to watch it and I am thrilled to find out so many people are as excited as I am to see fake seals, real seals, fish, etc… ripped apart by the HUGE JAWS of Jaws. Luckily I peeled myself away from the TV for enough time to make these delicious shark week cupcakes! YUMMM! It is red velvet cupcakes with blue icing and a fin made out of dark chocolate on top!
1/2 cup butter
1 1/2 cups white sugar
1 cup buttermilk*
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
Heat the oven to 350. First blend the butter and sugar together with an electric blender until it is soft and fluffy looking. Then stir in the eggs, buttermilk, red food coloring and vanilla. After add in the vinegar and baking soda (Its going to make a fizzing sound but dont freak out like I did!) Finally finish it up by adding in the cocoa, flower and salt. Stir this all into the batter until it is blended. Spoon the batter into the individual cups, making sure at least each is half filled.
Bake for 20 to 25 minutes. Once done (stick a toothpick in it and if nothing comes out you’re good to go) put your delicious cupcakes on the cooling racks. Wait ten to twenty minutes for the cupcakes to cool before icing them.
Instructions for Cream Cheese Icing:
Alright Im going to be honest. I never really used a recipe for icing before. My mom always taught me to just wing it…which truth be told sometimes was a disaster. However with this recipe I measured it and this is what it approximately came out too. If it starts becoming too hard or too creamy adjust accordingly with milk or sugar. Have fun and play around til you get it right. Isnt that what cooking is all about?!
1/4 cup of Cream cheese
1 tsp of vanilla
2 and 1/4 of powdered sugar
1/8 a cup of milk or enough to make it creamy
A couple drops of blue food die
** I added in a smidge more sugar because the consistency was still pretty liquidy for what I wanted
Song of the Day:
Oceans and Streams – The Black Keys