Red Velvet Cupcake

After my lazy version of the Chocolate Lava cake turned out to be a flop, I was looking for another recipe that had chocolate in it.  I will try the lava cake again and let you know how it turned out, but for now, here's something else.

I had Red Velvet cupcakes in mind for a while now as well, so I recently went and dug the recipe out from my archives (and yes, my archive for recipes to try is quite a large one, so stay tuned for future recipe posts).

I adapted the recipe from the original, which I almost always do (call it some kind of cheap pleasure at perpetually wanting to bend the culinary rules; mind you, I never break the law, though!).  I mostly used my own measurements for flour and butter as I normally use for my regular cupcakes, simply because I like their light and fluffy texture.  However, I found the Red Velvets a little bit on the heavier side, probably because of the buttermilk the recipe called for.

Please read on for my version of the recipe.  Not too many images this time, as I baked in the evening, and there wasn't much time to try out different setups.  I also wanted to try my hand at using artificial lighting for my food photography, and this was actually one of those exercises.  I don't have very high-end lighting equipment, but what I have right now will need to be tweaked a little further, so I can get some nice results.  An exercise for another occasion.

The Cupcake
Self-raising flour - 150 gms (5 oz)
Cocoa powder - 2 tbsp
Baking powder - 1/2 tsp
Salt - 1/4 tsp
Unsalted butter, softened at room temperature - 1/4 cup
Granulated sugar - 150 gms (5 oz)
Buttermilk - 1/2 cup
Egg (large) - 1
Pure vanilla extract - 1 tsp
Red food coloring - a few drops

Low Fat Cream Cheese Frosting
Icing or confectioner's sugar - 1 cup
Low-fat cream cheese, softened at room temperature - 125 gms
Unsalted butter, softened at room temperature - 50 gms
Milk - 1 tbsp
Pure vanilla extract - 1 tsp

1. Preheat oven to 350 degrees C. Line a muffin pan with cup cake liners and set aside. 
2. In a small bowl mix together the first 5 ingredients and set aside.  
3. In a separate bowl, cream together the sugar and butter, until light and fluffy.
4. Add the egg and vanilla and mix until well combined.
5. Add half of the dry ingredients and half of the buttermilk, making sure it's combined.
6. Add the remaining half of the dry ingredients and buttermilk; combine everything together but do not over mix.
7. Add enough food coloring to get the desired red color for your cupcakes.
8. Using a spatula mix the batter thoroughly making sure nothing is left on the sides of the bowl.
9. Using a large ice cream scoop, scoop the batter evenly into your prepared cupcake liners and bake for 18 to 22 minutes or until a toothpick  inserted  in the center comes out clean.
10. Let the cupcakes cool completely before you frost them.
11. To make the frosting, simply put all the frosting ingredients into a bowl and mix well with an electric hand mixer.
12. Mix until well combined and the frosting has a thick-ish consistency.  You can adjust the consistency by adding a tablespoon of milk at a time if it's too thick, or adding a tablespoon of sugar at a time if it's too runny.
13. Frost the cupcakes either with a little spatula or use a piping bag fitted with a plain large tip.
14. Let cool in the fridge for about 10 to 15 minutes to allow them to set a little before serving (if you can resist them anyway)

Snowstorm

Just a quick post on the snowstorm that's been throwing things out of gear here in Montreal and the surrounding areas over the last couple of days.  I decided to work from home because I had a really hard time driving back in the snow last evening.  The car skidded a number of times and once I got home, I had an even harder time trying to get the car into the parking spot.  There was way too much snow and it felt like I was driving into a snow bank.  I was nervous as hell, this being the first major snowstorm I've driven in, and I just didn't want to risk driving back and forth today, especially after a freezing rain warning.

 

I had wanted to get to the last row of trees you see in the background.  The white field of snow beyond that row of trees is actually the frozen river :)

My bedroom blinds were pulled down, so I hadn't a clue what was happening outside since the morning, till I got up to go to the kitchen to grab something for lunch.  Lunch was forgotten when I saw that the snow was coming down in humungous flakes.  I donned my protective clothing, packed up my camera, picked up my tripod and headed out into the snow.  

I was optimistic about being able to get close to the river, because I wanted a shot of the Champlain bridge across the river in the snowy haze.  But no such luck!  The snow was at least 6 - 8 inches deep, and there was no way I could go in there.  I didn't have a lot of time, since I had to get back to my work, so I just put down my tripod any where I could and shot off a few frames.

I'm not totally satisfied with the compositions for a couple of reasons - I had to hurry back, and you cannot really do a lot when you are strapped for time.  I was using my 17 - 50 mm lens, but the snow prevented me from going further back to be able to get more of the scene.  So, I just mostly stayed in one place and did what I could.  Additionally, the snow was getting on my lens and it just didn't feel safe.  So, I packed up after about 10 shots or fewer, and headed back home.  I got some curious looks from the occasional drivers who were brave enough to be on the road - I just smiled back at them, knowing what they might be thinking - what a crazy woman she must be! ;-)

The white blotches in this image is snow on my lens :)

New post on my birding blog

Please check out the latest post on my birding blog here:  http://shinydewdrop-birdwatching.blogspot.com/2012/01/downy-woodpecker-picoides-pubescens.html

Photo shoot from the past

Last year (it sounds like some time in the distant past already) I actually did a number of photo shoots for different people and occasions, but didn't really get a chance to post any images from those shoots.  However, I thought I would set that right, since this blog should ideally reflect all my exercises in photography at any point in time.  And they say that it's better late than never, isn't it!  So, the images are better late, because it gives me a chance to go back and see what I have really done by way of portraiture and how my skills and style have evolved.

I'd also like to mention that I now have a photography page on Facebook.  It would be wonderful if you stopped by and "Like"-ed the page, since I know you stop by here often because you like me! Jokes apart, it would mean a lot if you dropped by and said "hello" on FB.

Here are some images from a few of the photo sessions:

Here's to Sweet Beginnings!

Just wanted to make a quick posting to mark another year of blogging.  Hope you'll stick around with me in 2012 as I go forward with my photography.

I baked these cupcakes a couple of days ago.  You can find the recipe for the cupcake in an earlier post.  The only thing I changed from the earlier recipe was to omit the strawberry flavouring and add pina colada flavouring instead.

Happy New Year, everyone!  Wish you the best of health, peace and love! 

A Cold and Misty Morning

I remember the first time I had seen the mist over the river one chilly winter morning last year.  I had been on my way to work and when I'd looked out of the window, I'd seen mist curling up from the water's surface.  I hadn't seen anything like that before, and I remember being intrigued by it.  I was on the bus, no camera handy, so all I could do was whip out my cellphone and click a couple of snaps before the road curved and the river was out of sight. I mentioned it to a colleague and he told me that he had seen it before and that it happened on a chilly and bright morning right after a mild day during the winter.  It made sense that the cold air would mist up when it came in contact with the relatively warmer waters.  And since that first time, I'd seen this once more after that.

Since I'm on vacation, and I thought it might be nice to do some photography at sunrise, I decided to wait for a mild day followed by a really bright and chilly one.  I checked the weather, checked the cloud cover, and then checked the temperatures.  Seemed perfectly what I was looking for!  So, I set the alarm for 6:30 am.  

I would need about 15 to 20 mins to reach the spot I had in mind, and then another 5 mins. or so to set up.  I would have at least 20 mins, before the actual sunrise at 7:33 am.  Except when I reached the spot, I realized that the sun had moved during its annual journey and the sunrise wouldn't be visible from that spot any longer.  I was frantic.  I walked down another 500m or so and found the spot where it looked like the sun might be hiding just below the horizon.  Praying that was it, I set up.  

The temperature was minus 19 deg C and with the windchill it was around minus 23.  I was dressed quite warmly and I hadn't planned on staying out for long anyway.  But the wind, especially because I was right next to the river, was bone chilling.  My ears and nose started to freeze first, and then my fingertips.   

And then the magic happened!  The sun started to peep out just above the horizon and as it got a little bit brighter, I saw the mist curling upwards - slow, small curls to begin with, and then it suddenly seemed like the river water was boiling and steam started pouring forth. The wind blew the mist right up to the shore, and it was absolutely breathtaking! 

I forgot my fingers, and my toes.  I just kept my eyes on the river.  And all of a sudden, a flock of ducks landed on the water.  That was a once-in-a-lifetime sight that I wasn't prepared with my camera for.  I had no idea that there would still be ducks in this kind of weather, but the winter had been really mild up to that point, and I have a feeling the birds, and the trees are thoroughly confused by it.  

I wasn't carrying my long lens, so I took a couple of shots and zoomed in on my LCD to see what species of ducks they were.  Although they were back-lighted by the sun, the shapes of their heads and bills told me they were Goldeneyes and Mergansers.  It set me wondering if these ducks remained in this region all year round, but that would be difficult because when the river finally freezes over, they would find no food!  

Anyway, I am planning to make another trip down to the river in the next few days to see if I can find them again. I also saw a Mallard family swimming closer to the shore than the other ducks and it would be interesting to see if they hang around during the winter as well.  I do remember seeing a pair of them early this year, when there was still a lot of snow on the ground and the little lake in the forest was still frozen.

Since I'd missed the photo op of the ducks landing on water, I thought I might be able to see them leave.  But no luck - I waited for over 2 hours, but they stuck around happily swimming in the golden mist!  They looked beautiful like that, but I know they would look beautiful at take-off.  And my half-hour outing had turned into 3.5 hrs, and I couldn't feel my toes and fingertips any more.  I was scared I'd get frostbite, and therefore turned to head home.  And would you believe that I had hardly left the scene, when I heard the ducks take flight?  I looked out over the river again.  There indeed they were, flying off into the distance, and being behind a cluster or really tall trees, it made no sense to even attempt a shot.  

Well, damn the ducks, at least I had the opportunity of seeing the mist over the river that morning!  

Strawberry Cupcakes

Thanks to my son, now I have to bake my cupcakes and eat them too! :(  Not good, considering I shouldn't be consuming any more sugar than I already do.  I should have self control, you say?  Well, if you knew what kind of internal battles I fight every time I look at a sugary treat, you would know I'm trying really hard.

I got the idea of strawberry cupcakes because I found strawberries at unseasonably low prices at my neighbourhood grocery store.  And since I'd been promising to bake cupcakes for the past month, I thought I should just seize the opportunity and the berries and put them to good use.  

I recently indulged in some baking tools and this would be the best occasion to break out my neat little cupcake liners.  I love the pattern and thought they would be perfect for the pink delights. 

I'm not that great at piping, but thought I'd take the opportunity to just use the pastry tips the best I can.  Didn't turn out too bad in the end, did they?

Enjoy your cupcake with a glass of milk, or a cuppa tea or coffee! 

Here's the super-easy recipe!

The Cupcake

Self-rasing flour - 150 gms (5 oz)

Baking powder - 1/2 tsp

Salt - a couple of pinches

Granulated sugar - 150 gms (5 oz)

Butter (room temperature) - 150 gms (5oz)

Eggs, beaten (room temperature) - 3 (medium)

Vanilla essence - 1/2 tsp

Strawberry essence - 1tsp

The Low-Fat Cream Cheese Frosting

Light cream cheese (room temperature) - 125 gms 

Butter - 100 gms

Confectioner's/icing sugar - 8 0z

Strawberry essence - 1 tsp

A few strawberries and other decorations for the topping

Method

The cupcake

1. Preheat the oven to 350 deg C.
2. Line a cupcake pan with paper liners, or grease it and keep aside.
3. Put the butter in a bowl and beat with an electric beater for a minute or so.  
4. Add the sugar (preferably sifted), a bit at a time and beat until light and fluffy.  Scrape down the sides of the bowl as necessary.
5. Add the vanilla essence and then slowly add the eggs; continue beating for another minute or so.  You might find the mixture curdling a bit, but don't worry, it's normal.
6. Sift the flour, baking powder and salt together in another bowl.
7. Add the dry ingredients to the wet.  Start on a low speed and gradually increase the speed till the mixture is light and fluffy again.
8. Fill the cupcake pans halfway to the top with the batter.
9. Bake for about 18 - 23 mins.  You will need to check the cupcakes at the 18 min. mark so see if a toothpick inserted in the centre comes out clean.  If you see a few wet crumbs, leave them in for a couple of mins. and check again.  Baking them too long can make them chewy and dense.
10. Once the cupcakes are done, let stand for a couple of minutes and them remove them to a wire rack to cool completely.

The frosting

1. In a bowl, beat together the butter and cream cheese till fluffy.
2. Slowly add the sugar and strawberry essence.  
3. Add the cream, if using.
4. Beat on high for 3 - 4 mins. till light and fluffy. The mixture should form firm peaks.
5. If the mixture looks too runny, add more sugar; if it looks too thick, add a teaspoon full of cream at a time to bring it to piping consistency.
6. Use a piping bag to pipe the frosting on to completely cooled cupcakes, or use a knife to slather on the frosting. 
7. Top with fresh strawberries or other decorations.

Chef's tip: I prefer to keep it low in fat and sugar, but you are very welcome to use the full fat cream cheese and sweeten it to your taste as well.  The original recipe called for 2 cups of sugar, but I used only a cup (8oz).  Additionally, I omitted the cream.  If you use 2 cups of sugar, you will definitely need some cold whipping cream to thin the frosting down a bit and add some fluffiness.  Cream makes it lighter on the palette, but it's far from lighter on the system, if you know what I mean!

And by the way, keep a look out for my Chocolate Lava Cake recipe to come in the next couple of weeks, if not sooner. :)