I’ve lived in the same house for 19 years. I can close my eyes and picture every exact detail of my house, from the pale red brick and maroon shutters, to the giant rock surrounded by several tall trees, the tiny rosebush against our garage, the exact spot on the hardwood floor in the family room where if you step on it just right, it will creak. My house is so much more than a home to me, it’s the place I yearn for when I’ve had a bad day or I’m on vacation for too long, the comforting feeling I get when I’m laying on the couch with my dog in the basement, or sitting on the deck in the summer, as the house shades us from the sun and the cool breeze rustles the leaves softly above us. The house I’ve spent my entire life in is such a huge part of me.
So it’s been really killing me lately that at the end of the month, I will no longer be able to use the word “home” and my house in Michigan, in the same sentence.
To be honest, I’m terrified of forgetting all the memories that have been built around this home. It’s almost as if with the house leaving, my past is disappearing, too. I don’t want to forget the first day we brought home my dog and she jumped over the pen we had her in so she could join us for dinner, or how my parents would carry me up the stairs because my casts were too heavy for a young child to lug up 12 sets of stairs. Summers running through the sprinklers and playing spud with my neighbors- my amazing neighbors. Actually, my entire neighborhood is brilliant, it’s like we’re one big family. When the power and water went out for several days, instead of hiding in the basement or hoarding their generator’s power, we all got together and cooked the food in our refrigerators, having a mini neighborhood party and hanging out. It was great… minus the heat.
I may be trading my large, open backyard for a small fenced in one, green grass and canopies of trees for droughts and palms, but I’m happy. Even though it’s weird not being able to drive down the road and see my friends anytime I want or eat Buddy’s pizza, my summer in Texas has been amazing. My aunt and uncle live down the road and always welcome me over to swim or play with their adorable dogs, my Dad let’s me cook whatever my heart desires and often takes me out to lunch to little hole-in-the-wall restaurants we find, much to my Mother’s scolding. I was just interviewed today for an internship at a magnificent veterinary office, that works with small, large, and exotic animals. Knock on wood and crossing my fingers, but I really hope I get it.
Even though it will strange to not be able to take my dog on long walks through the neighborhood, then lay on the soft green grass in my front yard with her afterwards, and I may forever continue to open the wrong drawers to finally find my offset spatula, I think I’ll survive. Sure I’ll miss that house with all my heart, but I just have to remind myself- a home isn’t really where you reside and live and mow the lawn, it’s with the people (and furry family members) you love and care about, no matter where that is.
I knew that I wanted to make one last thing in my kitchen before I left for Texas permanently. My entire family was visiting for my brother’s graduation party, and I flew up to Michigan to see them all one last time, at least for a while. My brother’s school colors were red and white, so naturally red velvet cupcakes came straight to mind.
I’ll be honest, the cake is nothing special. They’re good, don’t get me wrong, but there’s nothing super memorable about them. The frosting however is amazing. It’s all I’ve been thinking about for a while. Not too sugary, not too sweet, extremely smooth and creamy. It’s perfect for cupcakes, cakes, even eating it straight out of the bowl!
Red Velvet Cupcakes with Cream Cheese Frosting
Adapted from Gimme Some Oven
2 1/2 cups sifted cake flour (not all-purpose flour)
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. gel food coloring (I used the whole tube)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Cream Cheese Frosting Ingredients:
1 lb (2 blocks) cream cheese (not softened)
1 stick (1/2 cup) butter, at room temperature
1 Tbsp. vanilla extract
4 cups powdered sugar, sifted
To Make Cupcakes:
Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers.
Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.
In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla, scraping down the bowl with a spatula as you go. Add cocoa powder, then beat in the red food coloring gel, allow to mix well. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are about 3/4 full. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
To Make Frosting:
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment (or any standard beaters if you’re like me and have an older mixer) beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.