It was early in the morning when I decided to write this post; However, I felt its important to mention some of the people who changed my view to life and thanks them for doing so, even if they did it unintentionally.
During my absence in the last few weeks, I experienced life extremes having fun and hard work, taking pictures and attending workshops, meeting people and doing presentations. However, many of the people I’ve meet were interesting, friendly, and full of joy and fun.
Teamo, for instance, was one of those few who helped me to understand my camera better, he even assisted me to take one of the best pictures I’ve ever taken in my whole life. He made my experience in photography special, different and most of all enjoyable. The memory of those days will remain in my heart and soul.
Marti, on the other hand, enjoyed nature and its fascination more than anyone I’ve ever meet. He adored life and its wonders literary. His smile was pure as a child watching fire works for the first time; however, I’m so sure that this enthusiasm would never fad with years. Beautiful Anna, was kind and warm. Her green highlighted curls were like the northern lights in the middle of the night. At her kitchen I tasted one of the best cakes ever; she promised that she will email me the recipe with the picture to be posted in cheesecakeforall; hope she remembers.
I understand that many may feel uncomfortable with the ambiguity of the post, and I really wish that I can explain and share more details with you; therefore, I decided to post some of the pictures in order to clarify the experience as much as possible.
To be continued …
Red Velvet Cupcakes
This recipe is different than the one I used to make the Red Velvet Cake. It doesn’t include the awkward combination of vinegar and baking soda.
Adapted from allrecipies.com, serving varies depending on the size of the paper cups you are using.
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
1 cup sour cream
1/2 cup milk
1 ounce red food color
2 teaspoons vanilla extract
Cream Cheese Frosting
8 ounce cream cheese, room temperature and softened
1/4 cup butter, softened
2 tablespoon sour cream
2 tablespoon vanilla extract
2 1/2 cups confectioners’ sugar
Making the Cupcakes
1. Preheat oven to 350 F. Meanwhile, mix flour, cocoa powder, baking soda and salt in medium bowl, then set aside.
2. Beat butter and sugar in large bowl with an electric mixer using medium speed 5 minutes or until it becomes light and fluffy. Beat eggs into the mixture, one egg at a time.Then mix in sour cream, milk, food color and vanilla.
3. Gradually beat in flour mixture on low speed until just blended. Over-beating will result a hard cupcake texture. Spoon batter into paper muffin cups, filling each 2/3 full.
4. Bake 20 to 25 minutes or until toothpick inserted into the cupcake comes out clean.
5. Let it cool on wire rack 5 minutes. Remove from pans; the allow it to cool completely.
6. Frost with vanilla cream cheese using small spoon.
Making the Cream Cheese frosting
1. Beat cream cheese, butter, sour cream and vanilla extract in large bowl using high speed until light and fluffy.
2. Gradually beat in confectioners’ sugar until smooth and well mixed.
Enjoy with love,
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