Monday, November 22, 2010
I love watching cooking shows, and a while ago I was watching Road Tasted with the Neelys when they went to visit SAS. The owners demonstrated how they make red velvet cupcakes with cream cheese icing. I didn't bother to write anything down because I figured they'd have the recipe on the show's website. Fail! Apparently the point of the show is to highlight small food businesses who mail-order their products, and an order of SAS cupcakes cannot be had for less than $50. So I kept checking the listings and finally recorded that episode at 4am on November 10. Steve manned the remote and I scribbled down, "2lb cream cheese, 1lb butter, small glass bowl of Madagascar bourbon vanilla goo, 20 cups of powdered sugar." No problem! Let's try it. Notice that this is my first blog entry in a few weeks; it's jewelry-making season which means I've been busy, but sometimes a girl's gotta just take a break and think about something different. So Friday night we were able to find (locally!) the gooey stuff with vanilla seeds in it, and yesterday during Olivia's nap I quartered the quantities and made my first batch.
Vanilla Cream Cheese Cupcakes
1 bar (8oz) cream cheese, room temperature
1 tablespoon vanilla bean paste (so you can see the vanilla seeds!)
5 cups sifted powdered sugar
Combine the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment. (Note: Never put your aluminum paddle in the dishwasher.) Beat until smooth, about 2 minutes.
dragées (beads! for cupcakes!) but I behaved. And now it's Thanksgiving Week so I'm going to be cooking other fun things when I'm not filling jewelry orders. Hope you have a safe and yummy turkey day!