The Hunt for Red Velvet

Red Velvet is just one of those things. One of those dishes that live in infamy. One that, no matter how many
you try, just can't seem to capture the taste of the one you had that one time that was just "The Best." Your Grandmother, who made The Best Red Velvet. Your Mom. That Little Place Down The Street.

And yet, no one can quite seem to describe it. The exact flavors are elusive. Battles have been fought over cream cheese versus vanilla frosting. Ok, maybe not. But I wouldn't be surprised. All I can say is, this is The Best red velvet cupcake that I've ever made.

When The Fiancé originally asked for Tres Leches cake as his birthday dessert I was a bit apprehensive. I'd never made the cake before and, well, there were indeed a lot of "leches" involved. So when he changed his mind to red velvet instead I was momentarily relieved. Until I remembered the curse of The Best red velvet.

For me, what makes an ultimate red velvet is one that actually provides the red velvet flavor--distinct cocoa with a bit of bite from the buttermilk/vinegar combo--but is still light enough to maintain a bright red color. Let me tell you, it's a balancing act. I chose this recipe because it features cake flour, resulting in a softer crumb, but did increase the cocoa after cutting the recipe in half. People, it's perfection. Just saying.

All dressed up

If you're a real perfectionist, another baker's secret is to use clear, imitation vanilla for the frosting to keep a bright white color for ultimate contrast with the red cake. Make sure the bottle is distinctly labelled as "clear" or, like me, you'll just end up with another bottle of brown, imitation vanilla in your pantry. Enjoy!

Naked

Red Velvet Cupcakes
     slightly adapted from Annie's Eats
     makes 12 cupcakes

1 3/4 cups cake flour
3/4 cup sugar
1/2 teaspoon baking soda
2 Tablespoons cocoa powder
1/2 teaspoon salt
1 large egg
3/4 cup vegetable oil
1/2 cup buttermilk
1 Tablespoon (1/2 oz.) red food coloring
1/2 teaspoon vanilla extract
1/2 teaspoon white vinegar

1. Preheat the oven to 350° F.  Line cupcake pans with paper liners.

2. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. 

3. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended. 

4. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

5. Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting
     frosts about 12
5 oz. cream cheese, chilled
4 Tablespoons unsalted butter, at room temperature
1 1/2 cups powdered sugar, sifted
2 teaspoons vanilla extract

1. Combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.

2. Add in the confectioners' sugar and mix on low speed just until incorporated.  Increase the speed to medium-high and beat 2-3 minutes more.

3. Blend in the vanilla.  Frost cakes, cupcakes, and more to your heart's content!

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Chocolate and Cream Cheese Red Velvet Doughnuts

I know what you're thinking, "But no one likes the cake doughnuts!" It's true, like the kid always picked last for kickball, it seems as if the sad cake doughnut is always the last to go whenever someone brings in a box of doughnuts to the office. But anyone who says cake doughnuts are boring simply suffers from a lack of imagination. From cinnamon sugar, to powdered sugar, to glazes, frosting and nuts, cake doughnuts--like their cake brethren--are easily adapted to any topping combo your heart desires. I will admit that cake doughnuts usually fail because they're dense and quickly dry out, but because this recipe uses cake flour, these red velvet rings come out soft and fluffy, closer to a bite of cake than a true doughnut.

While I try to stay away from recipes that require special equipment, you will need a doughnut pan for this recipe. I was lucky enough to get one for Christmas but you can also buy them from most stores like Target, Michael's, Walmart, Sur La Table or directly from Wilton. So, while I think I'll have to try out a few more recipes to decide whether these fauxnuts are worth skipping an early morning run to the Krispy Kreme, at least I can say I've crossed off one of my 2012 Baking Resolutions! One down, three to go...

A couple of notes: As always with red velvet, be sure to add PLENTY of food coloring. You could use a pastry bad to pipe the batter into your doughnut pan, but I found a spoon to be just as easy and less mess. The chocolate glaze I used calls for a tablespoon of *gasp* corn syrup--if you're on the super-anti-corn-syrup bandwagon you could easily use ganache instead by melting chocolate into heated cream.  The following glaze recipes make enough for all 10 doughnuts so halve the recipe if you plan to use both...or just make double the doughnuts :)

Red Velvet Cake Doughnuts
     from How Sweet It Is, makes 10 doughnuts
1 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1/3 cup granulated sugar + 2 tablespoons
1 large egg, lightly beaten
1/3 cup buttermilk + 1 tablespoon
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
3/4 teaspoon distilled white vinegar
1/2 teaspoon baking soda
1 teaspoon red food coloring

1. Preheat oven to 425 degrees F.

2. In a large bowl, combine flour, cocoa, sugar, salt and baking powder, then mix with a spoon. Add in buttermilk and egg, mixing to combine. Stir in butter.

3. In a small bowl, mix baking soda and vinegar together, then add in vanilla. Add the mixture to the doughnut batter, then stir in red food coloring.

4. Fill each doughnut mold 2/3 of the way full. Bake for 7-8 minutes, then let cool for 5 minutes before removing.

Whipped Cream Cheese Glaze
1/4 cup whipped cream cheese, at room temperature
1 teaspoon vanilla extract
1/2 cup powdered sugar
4-5 tablespoons heavy cream, or more depending on texture

In a bowl, whisk cream cheese vigorously until it smoothes out. Add in sugar, vanilla and cream one tablespoon at a time, whisking constantly. This glaze will be a bit thicker (almost like a thin frosting), so add more or less cream depending on your desired consistency.

Chocolate Glaze
1/4 Semi-sweet chocolate chips
1 tablespoon butter
1 tablespoon corn syrup
1 tablespoon hot water

Combine chocolate chips, butter and corn syrup in a microwave-safe bowl, and microwave for 1 minute. Stir until completely melted, then add 1 tablespoon hot water or more depending on desired consistency.

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Wild West Cupcakes--Sprinkles, Phoenix

These cupcakes aren't really that wild, but they are from the West, which is kind of a big deal for me because I think I can count on one hand the number of times I've actually been west of the Mississippi.  So, in addition to seeing the sites on a recent trip to Arizona, I obviously had to check out what the area had to offer by way of cupcakes.  Luckily for me there was a Sprinkles location just down the street from my hotel! I didn't plan it that way, I swear...
 
I decided to sample 4 flavors--Red Velvet (I always try to get a Red Velvet as the control cupcake whenever I'm visiting a new shop, how scientific of me), Banana, Cinnamon Sugar and S'more. And not just any S'more apparently, but a S'more cupcake designed by Gossip Girl herself Blake Lively.

Blake decided to sport her best gladiator skirt and Christmas bow for the occasion

I joke, but this is actually a great initiative, as all of the proceeds from the S'more cupcake go directly to Oxfam. That's right, 100%. So how does it taste?  At first bite, I honestly thought this was the best S'mores cupcake I'd ever tasted. Ever. The marshmallow topping wasn't too sticky and the graham cracker crust was still crunchy.  Then I got to the middle.  Or, should I say, bit into a mini Snickers bar worth of pure chocolate.  It was so unexpected, out of place and overwhelming that I honestly thought it was a mistake. I even went to the Sprinkles website to double check; lo, and behold their description: "S'more is a graham cracker-lined Belgian dark chocolate cake filled with bittersweet chocolate ganache and topped with toasted marshmallow frosting."

Ok, I know what you're thinking, "Ganache? What's the big deal? That sounds great!" In theory yes, in practice this cupcake is filled with essentially three truffles-worth of straight chocolate. It was so solid I literally lifted the entire chunk out with my fingers and set it aside.  So, not to rip this cupcake apart (pun intended?) because all of the proceeds go to an excellent cause, but just a forewarning for anyone else hoping to check out this cupcake while it's still on offer until February 2nd.

As for the other flavors, I was pleasantly surprised to get consistently good results from a cupcake chain. I absolutely recommend the Banana for anyone who is a banana nut muffin fan--the flavor is phenomenal.  The Red Velvet was about standard--the frosting was too sweet for me but the cake was super soft.  Finally, I was really excited about the Cinnamon Sugar because it was a flavor I hadn't tried before, plus the super helpful salesman let me in on a little tip: pop it into the microwave for 15 seconds and it's just like a warm snickerdoodle! Genius.

I absolutely recommend Sprinkles if you're passing through the Phoenix/Scottsdale area or any of their other locations nationwide (Yes, we also have one in DC, shocking). Sprinkles routinely offers a charity cupcake so don't fret if you missed out this time, and you can find future offerings here. No Sprinkles in your area? They deliver!

The celebrity S'more, chilling in the desert before "the ganache incident"

If you go
Sprinkles Scottsdale
4501 N. Scottsdale Rd.
Scottsdale, Arizona 85251
480.970.4321

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Red Velvet Cakepop Fail

Obviously I'm a little bit behind the times.  First it took me 12 months to make it to PAUL Bakery's new Penn Quarter location, and now, finally, at long last, I'm getting around to making...cakepops.  Just as the name implies, cakepops are hybrid cupcake-lollipops combining the perfect bite of candy coated cake perched adorably on a lollipop stick. Genius. What started as a humble treat from baking bloggess extraordinaire Bakerella exploded into trendiness, becoming arguably "the next cupcake" and is now a ubiquitous treat on dessert spreads everywhere. 

I think I kept from taking the cakepop plunge because they seemed deceivingly simple and I never seemed to have the supplies on hand.  And, it's true, cakepops do require a bit of a start up cost, but a trip to your local craft store will keep you in cakepop supplies for months.  In addition to the cake supplies themselves, you'll also need lollipop sticks, candy coating chips and a piece of styrofoam to place the pops in while they dry (I also bought pre-cut foil candy wrappers to make the cakepops easier for gifting).

I'll just tell you this up front: I was right about the "deceivingly simple" part.

These were two of the best looking ones. Seriously.

My personal favorite: the Runny Nose Cakepop

Don't get me wrong, these cakepops tasted AMAZING. They just looked a little...special.  The concept is simple in theory: Bake a cake from a boxed mix, crumble it into a bowl, mix it together with a can of purchased frosting, roll into balls, insert sticks and freeze, dip in melted candy coating, and voilá...ridiculously adorable Bakerella-worthy cakepops.  In reality, not so much.


Meatballs, anyone?

First I would stress that when she says to crumble the cake into a bowl, REALLY crumble it.  I even cut off the tougher edges from my cake first and my cake balls were still lumpy.  Secondly, she says to use only 3/4 of the can of frosting but I would use all of it--again to help with the lumpiness.  Thirdly, after inserting the lollipop sticks, be sure to freeze them for long enough--several of mine broke off of the sticks and fell apart in the candy coating.  Finally, you need to have WAY more patience than I did to get the candy coating to dry evenly--a second coat may have helped with the overall look but would have made the flavor much too sweet.

Crumble like you've never crumbled before



These wusses couldn't hack it

Overall, I think the taste and novelty factor (plus 100 leftover lollipop sticks...) are enough to inspire me to try these again, but let's just say I won't be mastering masterpieces like these anytime soon:

Bakerella cakepops for the new Muppets movie

Basic Cakepop Recipe
     makes 45-50
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)
Wax paper
Candy Melts (1lb)
Lollipop sticks

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
3. Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
4. Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
6. Place them in the freezer for a little while to firm up.
7. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
8. Place in a styrofoam block to dry.

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Just Cupcakes

Because sometimes all you need is just a cupcake.

During a recent trip down to Virginia Beach from Washington, DC I hadn't really planned on trying to scope out any local cupcake shops.  Then again, I also hadn't really planned on getting caught in a massive thunderstorm which knocked out all power to the local area for about 12 hours.  By the time I got to my hotel, I'd survived at least a 10-mile stretch of road with no working traffic lights in which people had lost all sense of decorum and were driving as if the rapture had occurred and the zombies were, in fact, on their way. 

Needless to say, after spending the night in a hotel with no power, no hot water and no food (with nothing comped) I was feeling a little zombie-like myself.  Dirty, grumpy and hungry I trudged out of the hotel towards the parking garage and may have actually stopped in my tracks, so surprised was I to come face to face with a completely unexpected cupcake shop right across the street!



*Insert Angels Singing Here*

 Obviously this was a sign from the Cupcake Gods and I couldn't wait to stop in and sample a much-needed cupcake...or four.  Just Cupcakes has a rotating daily menu and I selected the Frankly Scarlett, Key Lime, Seriously Strawberry and Triple Chocolate.  In addition to an adorably hip, two-level shop and mini art gallery, the cupcakes were awesome! I loved the vast flavor selection, and all the cakes I sampled were moist, with consistently smooth buttercreams.  I particularly loved the Frankly Scarlett (red velvet) because it had the traditional cream cheese frosting but wasn't too tangy, and also actually tasted like chocolate, which is often missing in many reds.  Surprisingly I also really loved the Key Lime--even though I'm not usually a huge citrus fan, I found myself going back for bite after bite.

So next time you're in Virginia Beach--or next time you're in a crappy mood because you'd have been better off sleeping in your car than in your blacked out hotel--keep your chin up and there might be a Just Cupcakes, just where you need it.

If you go:
Just Cupcakes
261 Town Center Drive
Virginia Beach, Virginia 23462

Just Cupcakes
616 Hilltop West
Virginia Beach, Virginia 23451

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Cupcake of Shame

So I have a confession.

A few weeks ago I found my favorite cupcake.

Amazingly soft, incredibly moist, perfect cake-to-frosting ratio, by far the best cake I've had in my years of sampling...this seems like it would be a great thing, right? Almost.  I'm ashamed to admit that I bought this cake on a whim from none other than... Au Bon Pain.  That's right. A chain whose entry into the cupcake market signaled once and for all that cupcakes have jumped the shark in the opinion of mainstream America.  Okay, so maybe that was Starbucks, but still, in the foodie world, saying your favorite cupcake came from an industrial chain is like saying you had the most amazing burger and it came from that little shop down the street, "You know the one? MCDONALD'S?" Yeah.

So, you can see why I'm torn.  And why, obviously, I had to go back : ) I mean, what if the Red Velvet cake I sampled happened to be a fluke? A one-time anomaly perpetrated on a cranky mind by a hungry tummy? Inquiring minds want to know!  So when I was nearby the ABP tonight I did that thing where you tell yourself you're not going in but, deep down, you know darn well you're about to walk right through that door.  And, I mean, I had to break a $20 bill to do laundry, right? Totally necessary.

So here I sit. Completely sated from a French Vanilla cupcake with Cream Cheese frosting and mini Vanilla Chips. Another home run.  The picture above is courtesy of Nation's Restaurant News because I had so little faith in the cupcakes that I didn't even bother to take a photo before devouring them--oh me of little faith.  So now you all know the truth, but when people ask me for my cupcakery recommendations, I'm still going to suggest Red Velvet in DC, Bakeshop in VA and Bakery Gingham or Pink Moon back home in Columbus--sorry ABP, but I've got a reputation to protect : )

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Bakeshop: Cupcakery Review

While you'll never hear me complaining about the virtual inundation of cupcakeries in Washington, DC, I'm thrilled to be getting a little more cupcake love on my side of the Potomac River. With the recent soft opening of Bakeshop in Arlington, VA I'm so excited to have another cupcake shop in my own neck of the woods.

Last night I braved the impending snow to check out owner/baker Justin Stegell's flagship location in the Clarendon neighborhood of Arlington. A quick walk from the Metro, the bright and welcoming bakery joins a host of other trendy new storefronts along N. Fillmore St. Although I was momentarily heartbroken to see the case empty when I walked in, I was quickly told that the cupcakes were fresh out of the oven and that my order would be iced while I waited--such service! :)

Although this is Bakeshop's first store location, DC locals are no stranger to Justin's cakes. Since 2006, Bakeshop's sweets have been found in cases at (now defunct) Murky Coffee and recently at H Street's Chinatown Coffee. On my visit I sampled the classic Red Velvet and adorable Chocolate Chip (you can bet I'll be back for an Oatmeal Blueberry cookie). I have to tell you, this is one of the best Red Velvet cakes I've ever had--the cocoa flavor so often ignored in favor of overabundant red dye is deliciously pronounced in Bakeshop's cake. Also, Bakeshop forgoes the standard cream cheese frosting for a small cap of vanilla bean frosting, and the combo really works (I swear I saw real flecks of bean!). The chocolate chip was super soft and moist and it's also a unique choice not on offer at most other shops in town--a good twist for those that usually opt for the standard vanilla. At $2.75, these cakes are a little smaller than some others in town, though I think that makes them the perfect sized accompaniment to a cup of coffee...or maybe just a second cupcake :)

Look for lots more to come from this great addition to Clarendon, and those lucky enough to live in the area can even order their favorite cupcakes or cookies for delivery.

If you go
Bakeshop

1025 N. Fillmore St.

Arlington, VA 22201

(571) 970-6460

Standard hours to come

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Gimme More (Chi-town Cupcakes, Pt. II)

Ok, I'll admit it. I was jealous. After reading Tanya's guest post about all the fabulous cupcakes she got to try during her stay in Chicago, I knew there had to be more that I could sample during my own trip to the windy city last weekend. And after some quick research I certainly found more--More Cupcakery, in Chicago's posh Gold Coast neighborhood. A tiny shop nestled in between stately buildings near the famous Magnificent Mile, this cupcakery is the perfect stop after a full day of (window) shopping at places like Tiffany's, Nordstrom's, Gucci and Louis Vuitton. Or, in my case, the Hershey store.

I have to admit, though, this is the cupcake review that almost wasn't. From the time I landed at Chicago's O'Hare airport it rained. When I woke up the next morning it rained. On the third morning when I trekked out to the suburbs hoping to dodge the rain...it rained. But, finally, the clouds parted Saturday afternoon and it was gloriously sunny. Immediately I dashed out of the hotel, thrilled to be able to take my time finding More without landing ankle-deep in puddles and being poked in the eye by other tourists with umbrellas.

And yet, you will notice not only is the photo of More decidedly NOT sun-drenched, but it is in fact nighttime. I was a little...misdirected. Ok, so I walked in completely the wrong direction. BUT I got to the shop just before closing and still had plenty of designer cakes to choose from. I got seasonal selections pumpkin and apple spice, as well as classic red velvet, and wildcard s'more. The first thing I noticed about More's cupcakes was their height: baked in stiff, brown paper collars that form the cake up instead of out, these tall cakes have a very unique look that sets them apart, even if making it a little more difficult to take a bite. More's shop also has a unique look, displaying cupcakes in a clear, segmented case at eye level, as if they're floating in thin air.

As for flavor, I enjoyed parts of each cupcake individually but thought only the pumpkin was a stand-out winner. If you're a red velvet fan, while I thought the cake lacked much distinct taste, the tangy cream cheese frosting definitely made up for it. As for the apple spice, while getting bonus points for the tasty candied walnuts on top , it seemed as if a single spice overwhelmed the rest (ginger, maybe?). I was really prepared to love the s'mores but unless you get a bite with the tiny sprinkling of graham on top, it might otherwise be difficult to tell what kind of cupcake this was. However, this one earns back points for the most moist cake of the group, as well as the surprise marshmallow filling. Having read my previous posts I know you'll say I'm biased, but the pumpkin spice cupcake was my favorite of the group. The cake was soft and spongy, the combination of spices was well-balanced and the cream cheese frosting was the perfect combo. To top it all off, the cake is crowned with a small piece of pepita brittle, which was delicious even on its own.

Overall, I think More's definitely merits a visit after a long day of shopping, particularly for one of the most extensive and unique rotating daily menus I've seen. Cupcakes will set you back $3.50 each or $9.50 for a "flight" of 6 minis.

If you go

More

1 E. Delaware Place

Chicago, IL 60611

Tues-Fri 8am-8pm

Saturday 9am-8pm

Sunday 10am-6pm

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Bakeries in the Big Apple

I think that one of the best ways to learn things about oneself is to plan a trip. Are you spontaneous, taking off on a whim with no plan and no suitcase, throwing caution to the wind? Or are you relentlessly calculated, planning each stop, meal, visit and mode of transport down to the dollar and the minute? I think most of us probably fall somewhere in between, romanced by the thrill of spontaneity but reassured by the safety of tickets and reservations. Travel also reveals much about ourselves because it forces us to prioritize. Given only a brief window to experience everything new and exciting about our destination, what gets top billing on our list of to-do's? Deciding to plan a last minute day trip from DC to New York City for this past Saturday is perhaps how I came to realize that I've officially crossed over into the world of "The Foodie."

For my quick, 8 hour trip to Manhattan last Saturday I knew that I wanted to see as many famous sites as I could in such a short timeframe, but my very first priority without question was, Where am I going to eat? And not in a basic human need kind of way, but in a sugarlust-fueled, must try new bakeries kind of excitement. I'd even picked out Bombay Talkie in Chelsea as my dinner locale before I'd purchased my bus tickets (courtesy of a great tip from Juli B). If you're a fan of Indian cuisine this hotspot puts a chic spin on traditional Indian roadside fare. The malai kofta and Toofan cocktail I had were delicious. When it came to bakeries, the number of amazing choices in NYC are simply overwhelming so I put out a call on Twitter for suggestions from those more knowledgeable. Thanks to Tweeps TanyaBrothen and FrenchTwistDC I got great recommendations for bakeries both classically famous and freshly unique.

After a three hour open bus tour, you can bet that I was ready to beat the rush of the big city with a cupcake timeout, and my first stop was to Magnolia Bakery. While Magnolia is arguably The Bakery That Started It All, pioneering the cupcake craze in New York 10 years ago, you may also know them as Those Cupcakes From Sex & The City. Magnolia now has several bakeries throughout the city and I stopped by their Midtown location, which I'd be willing to bet has the most expensive rent of any bakery in the country. On the same block as Rockefeller Center, Radio City Music Hall and just a block from shopping mecca 5th Avenue and the Diamond District...you can imagine that these cupcakes are doing pretty well for themselves. So, you may be surprised that I visited this epicenter of all things cupcake and did NOT have a cupcake. That's right. I wasn't able to get to the shop until late in the afternoon, by which point the place was jam-packed and the only cakes left were chocolate and vanilla. Call me a cupcake snob, but I feel like anyone can crank out a chocolate or vanilla cake and call it a day so I wanted something truly spectacular to remember Magnolia by. I saw it the minute I walked through the door. Red velvet cheesecake. I've never even heard of such a thing, let alone even imagined its existence. It. Was. Glorious. The flavor of red velvet--so difficult to even describe--was captured perfectly in this individual serving of cake. Paired with a chocolate crumb crust and plain whipped cream, I can honestly say that this is the best dessert I have ever eaten. It is worth the trip to NY, I don't care where you live.

My next stop was just three blocks away at Kyotofu. I know what you're thinking, Tofu? Bakery? But stick with me here. Kyotofu is actually a unique concept that fuses Japanese flavors and French culinary techniques into what is essentially a dessert restaurant. Opened in 2006 and already voted New York's best cupcake in 2007 by New York Magazine and one of the Best Worldwide Meals of 2008 by USA Today, you can bet that these people are on to something. Unfortunately, I was short on time so I was only able to grab a selection of Okara Soybean Cookies to go in flavors like matcha green tea and black sesame ($3.25 for 5 mini cookies) but if you have a chance you MUST take a seat in the back dining room. Sleek and sophisticated, the ambiance perfectly frames the elegant dessert selections. Though the sweet tofu has garnered rave reviews, for those not ready to take the plunge Kyotofu offers plenty of other delectable, less tofu-heavy options like miso chocolate cake, chocolate soufflé cupcakes or a seasonal selection. If you drop by for bruch, some of their savory options even include a complimentary cocktail! I wanted to include a photo of my cookies here but somehow they managed to get smushed either during the 27 block hike from Kyotofu to Bombay Talkie or the mad dash at 6:48pm to catch my 7:00pm bus back to DC. Such is the life of the traveling baker...

Some other fun places I passed:

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Red Velvet, if you please

Given the admittedly silly title of this blog, I thought it only appropriate that the first recipe featured on it be—cupcakes! And not just any cupcake, but a red velvet cupcake.

I can hear you now: “Red what?”

You’d certainly be forgiven if you’ve never crossed paths with the unique red velvet cake. In fact, even for most the proficient bakers it’s difficult to describe what, exactly, is red velvet. Clearly, it is red. And although the ingredients include cocoa powder, you’d probably be hard pressed to find a sampler who could pick out anymore than the slightest wisp of chocolate flavor. So isn’t this, essentially, a yellow cake dyed red? Oh, but it is so much more.

As a Yankee through and through, I suffer from the perception that everything in the south is just a little more...larger than life. So, perhaps that this southern comfort dessert is simply bright red should come as no surprise. Though the red velvet cake is usually associated with the southern US in popular imagination, its historical origins are also tied to any number of myths and urban legends since it first became popular in the early 1900s. This cake has enjoyed a surge in popularity over the past two decades--you may have recognized an armadillo-shaped one in Steel Magnolias, and popstar Jessica Simpson even chose a six-tiered red velvet behemoth for her wedding cake in 2002. Ever since I was young I have memories of my mother raving about an unbeatable, 7-layer red velvet cake that her grandmother used to make. While I may not yet be ambitious enough to attempt a full seven layers, maybe these delicious little cakes are just the place to start.

If you’d like a more traditional red velvet cake, try one with a butter roux frosting

The recipe I followed is from "Hey there, cupcake!" courtesy of Recipezaar

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 tablespoons cocoa powder
• 2 ounces water
• 2 ounces red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

cream cheese frosting

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt together into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
10. Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.

*A couple of notes.

• You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for 10 minutes.
• Due to the cream cheese frosting, these cupcakes must be refrigerated
• If you can't find liquid food coloring gel dye is fine, it will just take extra-thorough mixing to be sure it is distributed evenly
  

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