I don’t often review or discuss cookbooks and recipes, but when I saw Chef Lynn’s recipe for Red Velvet Cupcakes in Penguin Canada’s email newsletter last week, I just had to try and make this delicious dessert. And what better way to document this baking adventure of a non-baker than to photoblog the process!
First off, of course I have to gather all the ingredients necessary. Although I definitely prefer baking to cooking (probably something about the precise measurements that I like rather than willy-nilly cooking!), I wasn’t familiar with some specific terms. I assumed the “heavy cream” meant whipping cream.. I assumed the Dutch-processed cocoa powder was the one I ended up buying. Not sure what distilled white vinegar was, so I just used regular “pure white vinegar”! You can check out the full recipe here and also in Chef Lynn’s new book Pitchin’ In.
Of course, what’s some Sunday afternoon baking fun without a bit of Michele-ness added into it. Yes, that’s an Eiffel Tower salt shaker. Yes, that apron says “will cook for shoes” 😉 (My old roomie bought me that apron from Domistyle. Check ’em out for tons of cute stylish aprons and gifts!)
Thanks to the new iPhoto app that made it super simple to create this photo journal of all the pics!
And voila! Beautiful and delicious red velvet cupcakes… not too shabby if I do say so myself 🙂 The recipe was easy to follow, with nothing extraordinarily bizarre in terms of ingredient necessities. (Plus, additional bonus for making so many smaller cupcakes – a lot of delicious cream cheese frosting left over! Yum!)