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Shark Week Cupcakes
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!
Instructions for Cupcakes
1/2 cup butter
1 1/2 cups white sugar
2 eggs
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
1 teaspoon salt
1 1/2 cups white sugar
2 eggs
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
1 teaspoon salt
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.
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 Butter Cream 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 WEEK!
Oceans and Streams - The Black Keys
I figured I would play this song to go along with the whole shark week thing... not to mention its my favorite band!
DALE Tomatican!
Tomatican on a delicious potato ..yummm!
I must confess I am a little bit nervous. I have agonized for days on what recipe/song I should use for my first post. Finally I decided...drum roll please... to make Tomatican in honor of my friends and host family in Argentina! I first tried this delicious dish at an organic winery in Mendoza and I fell in love immediately!
The recipe calls for:
2 1/2 small cooked corn on the cob
2 1/2 small tomatoes
1 1/2 small onions
3/4 cup of olive oil
1/4 tsp of pepper
1/2 tsp of oregano
1/2 tsp of salt
The recipe calls for:
2 1/2 small cooked corn on the cob
2 1/2 small tomatoes
1 1/2 small onions
3/4 cup of olive oil
1/4 tsp of pepper
1/2 tsp of oregano
1/2 tsp of salt
Instructions
Cut the corn from the cob, dice the tomatoes into cubes, cut the onions into vertical strips. Put the onions in the pan and fry them with the olive oil. Make sure to turn the heat down BEFORE the onions turn brown. (They should get a clear color before they turn brown.) Then add in the tomatoes, pepper, oregano and salt. When the tomatoes start to kind of fall apart or dissolve, add in the corn and cook that for another ten minutes. And VOILA! you have Tomatican. Its super delicious if you eat it with french bread or a potato.
*A lot of Argentines also cook it with a cup of chicken, beef, bacon bits
**For some heat add in a 1/4 tsp of cayenne pepper
*A lot of Argentines also cook it with a cup of chicken, beef, bacon bits
**For some heat add in a 1/4 tsp of cayenne pepper
SONG OF THE WEEK!
Lights Out- Santigold
