One of the most difficult parts of relocating a family is often the job holder is expected to begin their new role immediately - long before it is feasible, or realistic to move their family across the country. Such is the case with us....once again. Hubby has been working in Portland for the last two weeks. I was lucky to travel to Portland and see him while I visited school options, but our girls had not seen him for two long weeks. It is difficult not having daddy around, especially on the little one.
Hubby's birthday was last week and our girls were eager to celebrate the occasion when he got home. I received Ina Garten's new cookbook "how easy is that?" for Christmas and have wanted to make her red velvet cupcake recipe ever since. This seemed like the perfect opportunity to break out our aprons!
The little one was the perfect sous pastry chef!
I love the opportunity to bake with this sweet little girl. She loves hanging out in the kitchen as much as I do. And while her sister seems to be handling all our changes quite well, this little girl has had some moments of sadness and worry. Spending some one on one time with her and really making the opportunity for her to be heard will continue to be important in the coming months.
I'd say we did pretty well!
When I got my camera hubby ducked behind our presentation - not wanting to be pictured here, too bad!
Oh, and the cupcakes were super delicious!
Barefoot Contessa Red Velvet Cupcakes
2.5 cups all purpose flour
.25 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup buttermilk, shaken
1 tbp liquid red food coloring
1 tsp white vinegar
1 tsp pure vanilla extract
.25 pound (1 stick) unsalted butter, at room temperature
1.5 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting (recipe follows)
Preheat oven to 350 degrees. Line muffin tins with paper liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with a 2.25 inch ice cream scoop or large spoon. Bake for 25 to 30 minutes. Cool completely before frosting.
Red Velvet Frosting
8 ounces cream cheese
12 tablespoons unsalted butter at room temperature
.5 tsp pure vanilla extract
3.5 cups sifted confectioners' sugar
Place the cream cheese, butter and vanilla in the bowl and mix on medium speed until combined. Add the sugar and mix until smooth.
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