There’s something about Super Bowl and the hoopla and the parties. I’ve never really been into it and my most in-depth participation in this old American tradition — and you can take my “in-depth participation” in football as lightly as you want — was yesterday. I probably shouldn’t tell you that aside from knowing that the game was going to be in our own backyard of Glendale, AZ, I knew nothing more of it until the day before. And when we went home, I found out that the players were staying at the hotel right across where we live. Obviously non-plussed. All I can say about the game is that it’s good to see the underdog win, and the two Mannings brothers have each won. See? I know a few things.
I’ve twice declared yesterday in mid-inebriation that Super Bowl is my new favorite holiday next to Christmas and Thanksgiving. Anything that involves a fiesta of good food and great company is right up my alley. What’s not to like? It makes me sound like complete glutton, but the easiest way to get me into anything is through food. At heart, I’m a man with a big stomach and and even bigger eye for food. Wait, that didn’t sound right… nevermind.
Yesterday for the party at Dan’s parents’ house, Dan and I brought spinach and artichoke dip, which garnered a handful of “Can you give me the recipe?”s, and red velvet cupcakes with cream cheese frosting. Dan will tell you all about his amazing dip later — you better try it!
I’ll provide you with some artery-clogging-free pictures of cupcakes for now.
These cupcakes were “semi-homemade”, thanks to the Sprinkle’s Cupcake Mix from Williams-Sonoma. I must admit, it was alright for what it was worth. I totally agree with Dan’s dad that he was expecting a little bit more moisture as you bite into the cupcake. It wasn’t awesome and I’ve had better red velvets, but this was nice to try, especially for the eye candy factor.
I just adore the red batter and the resulting cake color.
The cupcake mix kit comes with the cupcake mix and the candy topping of brown and red circle, which was a cute touch. It doesn’t include the confectioner’s sugar for the icing, but it was so good that I will post it up here for you and you can make it for your cupcakes. Dan, who is averse to cream cheese, liked it a lot.
Please register and Vote for Gourmeted between February 4 and 8. Won’t you please, please — vote on the newbie on the block?
We’ll all have a chance to win a trip to Napa Valley for the annual Death by Chocolate Festival. We’ll take you there with pictures and send you postcards from beautiful Napa, if you want. ;-)
It’s a win-win situation! What are you waiting for? Go vote!
Here’s the frosting recipe:
Cream Cheese Frosting
- 8 oz (227g) cold cream cheese
- 1 stick (113 g) unsalted butter, firm but not cold
- 1/8 tsp salt
- 3 3/4 cups (375 g) confectioner’s sugar, sifted
- 1/2 tsp vanilla
1. In a bwol of an electric mixer fitted with the flat batter, beat the cream cheese, butter and salt on medium-low speed until smooth and creamy, 2 to 3 minutes.
2. Reduce the speed to low, gradually add teh confectioners’ sugar and beat until incorporated.
3. Add the vanilla and beat just until incorporated. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream.
4. Add milk, 1 tsp at a time, if frosting does not have a spreadable consistency.