Yes, it is “that holiday” again…one that some of us hate and rest of us love. The ones who love it, have someone to actually celebrate with, while the rest of us have our dog, or cat……fish?…..maybe a bird? I mean, is it even a real holiday? I should get that day off from work or something? Either way, Valentine’s Day is one “holiday” that could technically be considered a “love-hate relationship”…or maybe that is just to us in the United States, because I honestly don’t know if anyone else besides the US celebrate it. In fact it’s probably something that was purely promoted by commercial America. (Probably too political for a blog post??) Although I do know that there was a St. Valentine……maybe, something I should research on. 😉
So back to the cupcakes! This is the first of many posts from our G&S Living. Here we will be talking about recipes, home decor, dating, marriage, babies……life in general, really! It should be fun and I’m excited to share with all of you beauties.
So now really…onto the CUPCAKES!
This recipe has been adapted from Joy the Baker, with a few of my own twists and twirks. (visit her website at: joythebaker.com) I absolutely love her and her recipes…she inspires me as a person and as well, my baking.
What I loved about her post about these cupcakes is that she had her husband apart of the post..which I thought made it perfect for Valentine’s Day. Plus they are Red Velvet and there’s no better cupcake for Valentine’s Day then Red Velvet…because they are RED…..which equals heart…which equals love…for Valentine’s day…..right? But, unless you are apart of the “us” from above…in which case you will be eating chocolates, pizza, and maybe even popcorn (this is from personal experience, of course).
So with the idea of Joy having her husband help her, I thought hey…maybe Josh (my husband) will help me, it’ll be bonding time, we will have fun, lick the spoon…..be all romantic and stuff…BUT that’s not what happened. Instead, it went a little like:
it’s eight o’clock, I need to bake…..Josh is on the couch comfortable, dozing off and I am ready to get to bed (we are early risers and go to bed early……before you start judging me and my bedtime of 9:30 😉 ) It just made more sense to get it done myself. So it was done and turned out pretty good……if I may say so myself 😉
- 4 Tbs. of Coconut Oil – I am a huge believer in coconut oil…..I will promote it until the day I die.
- 1 Cup of Granulated Sugar
- 1 Egg
- 3 Tbs. Unsweetened Cocoa Powder
- 1 to 2 Tbs. Red foor coloring, – I used one because I ran out last minute but the original recipe calls for two.
- 1/2 Tsp. Vanilla Paste – God’s gift to baking (Can be found at Whole Foods)
- 1/2 Cup of Whole Milk Plain Yogurt – I used this to replace the buttermilk because I did not have any on hand and worked just as well.
- 1 Cup + 2 Tbs. Flour
- 1/2 Tsp. Salt
- 1/2 Tsp. Baking Soda
- 1 1/2 Tsp. Distilled White Vinegar (Optional) – I put this down as optional because I did not use it, due to the fact that I did not have any of hand…they still came out great though!
Mix all in a bowl and bake. The end
So here’s a little insight to the world/baking brain of Kelsey. I like/need to bake and cook in a CLEAN kitchen….I know this purely on personal preference but I figured, if we are gonna get to know each other, I might as well just lay it all out but yes I have OCD in the kitchen. (or CDO as the women in my family would say it…because it’s in alphabetical order) But here are the steps I took in prepping/baking these delicious cupcakes:
Set your oven to 350˚ and grease a cupcake 12 count cupcake pan.
I then like to measure everything out and have it ready to go (I also think that this makes for an easier clean up)
So after having everything measured out and set to go we come to the mixing! Now, being a young newly wed, I unfortunately do not have a stand mixer….yet for those of you who do please feel free to use! But I will be using my Kitchen Aid hand mixer (until Josh gets the hint that I WILL actually use it and buys me one 😉 )
In a large bowl, mix the coconut oil with the sugar. Mix for one to two minutes or until it seems to be completely blended making sure that there is no sugar on the side of the bowl, then add the egg and beat until completely mixed together. In a medium sized bowl, mix the cocoa powder, vanilla paste, and food coloring until it creates a nice paste like consistency. Add this to the batter and mix it all up!
Slowly, at 1/4 cup at a time, add the whole milk plain yogurt! Mix until evenly blended throughout the batter. Add in the flour and salt, mixing on high. Scrape the sides of the bowl to get any flour and salt that was left behind. Beat until the batter turns into a smooth and jazz/velvety like disposition 😉 Add the baking soda and vinegar, then mix mix mix mix!
Spoon the jazz like batter into cupcake tins that have been placed in your cupcake pan and place in your oven! Now, the baking time may vary for you as it did for me. In my little ghetto oven, it took me about 25 minutes for my cupcakes to bake all the way through. If you have a newer oven it can take about 20-23 minutes. To make sure that they are cooked all the way though, stick either a small knife, toothpick, or what ever you fancy, in the middle of a cupcake and make sure that it comes out clean.
After your baking has been completed, let the cupcakes sit for a few minutes to cool off. It’s like when you go for a run..you gotta cool off before you get all showered and dressed up again! The cupcakes need their resting time too! (Yes I get a wee bit passionate about my cupcakes)
After cooling off for a good 3-5 minutes remove from the cupcake pan and onto a cooling rack. Decorate how you please and enjoy with your Valentine…….or by yourself. Either way they tasted pretty yummy in my tummy, and I almost ate the whole batch myself……..(don’t tell anyone) 😉
Au Revoir for now,
Photos By Kelsey De Ruyter