I spent the morning tackling a project I’ve been putting off for a few weeks….Spring cleaning. Ugh. Re-organizing the linen closet, going through my drawers and closet and finally, re-organizing and donating old clothes and shoes from my daughter’s room.
I try to keep up with my her clothes regularly because she is growing like a weed and if I don’t go through her drawers and closet every couple of months, piles begin to form on the floor. It’s not a pretty site and I don’t like it.
In the past, I have taken the clothes she’s outgrown and placed them in a drawer of her dresser designated for “clothes that no longer fit but cannot be parted with.” I am in no way a hoarder but to me, giving away stacks and stacks of her clothes is an acceptance of the fact that she is growing up. I won’t do it. No! She is still little, and someday soon I will wake up to her screaming at 2:00am for her next bottle.
Not gonna happen.
She really is 3, almost 3 1/2. She really is starting Preschool in the fall. She really is almost 42″ tall. Yup. Growing up.
As I sat amongst piles of old clothes, re-counting stories and memories that came to mind as I found certain skirts, and jeans and t-shirts I realized that keeping these clothes is a bit silly. It takes up space (I mean really, how many vacuum sealed Space Bags can one person own?!) and just because I am giving them away, doesn’t mean I am losing the memories associated with them, right?Also, keeping them stuffed in a drawer is definitely not going to, in any way, shape or form, slow down her growing process.
So, I did it. I gathered all of the clothes, socks, shoes and slippers I’ve been holding onto and I donated them. I saved a few special items of course, but most of it went to Goodwill.
I handed over the bags, got my donation receipt and got back in my car. Then, I sobbed. That’s right, I sat in the Goodwill parking lot and I sobbed.
I sobbed because for some reason there was an uncomfortable sense of finality to the whole thing. The skirts she muddied digging worms out of the dirt…gone. The shoes she wore for her first trip to Disneyland…gone. The water shoes she played in at the beach all last summer…gone.
Now, I realize she is only 3 years old and most of our fun times together are still ahead. I also realize that this is a post most Mothers will write when their baby leaves for college, but, I am a ridiculously emotional person and I am writing it now. Watching your baby grow into a toddler is one of the coolest adventures ever. She can finally convey to me what she needs or wants (and by convey I mean scream, and she does.) and we can sit and watch movies or play at the park together, as opposed to me walking around lifting and carrying her everywhere. She is my helper in the kitchen and can color like nobody’s business. But she isn’t a tiny little munchkin anymore, and sometimes, whether I’m supposed to or not, I feel a little sad about that.
So…to make myself feel better, I baked. Then I ate. A lot. Because I’m an emotional eater and for some reason creating something beautiful and delicious just helps calm me down. Stop judging me.
I made Red Velvet Cupcakes. Timeless and lovely, these little gems never disappoint. I use a fabulously dense recipe from my favorite ladies at Georgetown Cupcakes. You can find it in their new cookbook, Cupcake Diaries.
Usually, red velvet cupcakes are paired with vanilla cream cheese frosting. They just go together, like wop bob a lo bop a wop bam boo! (Obscure Grease reference.) However, I have been dying to incorporate Biscoff creamy spread in something lately. If you are unfamiliar with Biscoff, let me enlighten you. It comes in a glass jar (super fancy) and is the consistency of peanut butter but it is made from Biscoff cookies. If you have never had a Biscoff cookie, well, I really don’t know what to do with you. Find them. Order them. Consume them then hide them away from the rest of your family and eat them after everyone has gone to bed…they are that good. If you can’t locate the spread at your grocery store, you can order it from Amazon or from the Biscoff website.
So, I thought- why not make it into a frosting? And why not use that frosting on a decadent red velvet cupcake? I came up with zero reasons not to, so, to the kitchen I went!
I will say, in 100% honesty, these are a new favorite. You must make them and share them with everyone you love. If you have kids, have them help. They are only little for so long and in the end, it’s the memories we’ve made along the way that we will hold onto. Let the holy jeans and worn out slippers go Kelly….let ‘em go.
Here is our cast of characters:
Vanilla, Butter, Flour, Cupcake Liners, Cocoa, Baking Soda, Whole Milk, Kosher Salt, Eggs, Red Food Coloring, Apple Cider Vinegar and Sugar.
Preheat your oven to 350°.
In your stand mixer, cream together your butter and sugar about 3 minutes or until soft and fluffy.
Add the eggs, one at a time, mixing slowly after each addition.
Grab your sifter and sift together your flour and salt. Set aside.
In a small bowl combine your cocoa, red food coloring and vanilla. Whisk together until well combined. I only had 1 bottle of red food coloring and the recipe calls for 1 1/2 bottles (4T!) so my cupcakes aren’t as deep red as they should be.
Add your red food coloring mixture to your stand mixer and mix slowly until combine. Scrape the bowl as needed.
Add 1/3 of your flour mixture to the bowl and mix on medium.
Add 1/3 of your whole milk to the bowl and continue to mix on medium.
Add another third of your flour and then your milk. Stop to scrape down the bowl and then add the remaining 1/3 of your flour, then the last of your milk. Mix well until combined, about 2 minutes.
In another small bowl, combine your baking soda and apple cider vinegar. Mix it up with a fork and add this foamy concoction to your mixer.
Mix until just combined.
Grab your ice cream scoop and fill your liners about 2/3 full.
Place your pan in the oven and bake 16-18 minutes. Mine actually took 20 minutes so keep an eye on them and definitely use the good ol’ toothpick in the center trick to test for doneness. Doneness? Is that a word? It should be.
Transfer them to a wire rack and let them cool. While they are cooling, let’s make the icing.
Here is the cast of characters for the frosting:
Biscoff spread, Powdered Sugar, Cream Cheese, Butter & Vanilla.
In your stand mixer combine all of the ingredients and mix slow to begin with. As the powdered sugar begins to incorporate you can pick up speed. After the ingredients have mixed, throw your mixer on high and mix for 2 minutes. We want to make sure this frosting is nice and fluffy!
Once your frosting is mixed, use a piping bag and your favorite tip to frost your cupcakes. Or, if you would like to change it up a bit (which I just so happen to love!) you can frost your cupcakes with a thick coat of frosting and then dip them in these cute Wilton Sugar Sprinkles.
They are not only fancy and fun, they are crunchy and flavorless so the frosting flavors come through with the addition of a lovely little crunch in each bite! I loved them frosted either way because the Biscoff icing is beyond amazing!
Have fun and enjoy! I would love to know what you think if you make them! Thanks for stopping by and here is the recipe:
Red Velvet Biscoff Cream Cheese Cupcakes
For the cupcakes:
- 3 1/4C all-purpose flour
- 1t salt (I use Kosher but table salt it fine.)
- 12T unsalted butter, at room temperature
- 1 3/4C sugar
- 2 large eggs at room temperature
- 4T red food coloring (tasteless liquid, such as McCormick. Appx. 1 1/2 bottles!)
- 1t vanilla extract
- 2 1/2T cocoa powder, sifted
- 1 1/2C whole milk
- 1 1/2t baking soda
- 1 1/2t apple cider vinegar
For the frosting:
- 4T unsalted butter, at room temperature
- 4C powdered sugar, sifted
- 1/4t vanilla
- 6oz. cream cheese
- 1/4C Biscoff creamy spread
- Preheat the oven to 350°.
- Sift together the flour and salt and set aside.
- In your stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add your eggs one at a time, mixing slowly after each addition.
- In a separate bowl, combine your cocoa, red food coloring and vanilla. Using a whisk, whisk until well combined.
- Slowly add the cocoa mixture to your mixing bowl and mix slowly until well incorporated.
- Add 1/3 of your sifted flour keeping your mixer on slow.
- Add 1/3 of your milk and continue mixing and adding the remaining flour and milk. Stop the mixer to scrape down the bowl and continue mixing, about 1 minute.
- In a smaller bowl, combine the baking soda and apple cider vinegar, mixing thoroughly before adding this fizzing concoction to your stand mixer.
- Mix slowly until just combined.
- Grab your ice cream scoop and fill your cupcake liners about 2/3 full.
- Bake for 16-18 minutes and check the center of the cupcake with a toothpick to ensure they are done. No batter should stick to the toothpick!
- Transfer the cupcakes to wire racks to cool completely.
To make the frosting:
- Place all ingredients in the bowl of your stand mixer and beat slowly to begin with, until the powdered sugar is no longer trying to fly out of the bowl.
- Increase speed to medium high and really get the ingredients combined. When they look combined throw your mixer on high and beat for about 2 minutes. Light & airy is the goal!
- Scoop your finished frosting into a piping bag affixed with your favorite tip and swirl away. If you would like to opt for the Sugar Sprinkles version, pipe a thick layer of frosting from the edge to the center and invert into a bowl of sugar sprinkles. Make sure you cover all sides and edges!