This weekend I was stood up at the public library. It was in front of the Merriam Webster shelf on the 2nd floor. So after waiting for a good 15 minutes, I sat down and pulled a copy of "I Love it When You Talk Retro!" and read a few chapters. Then I went home and baked myself a gorgeous red velvet cake.
This recipe is courtesy of the Magnolia Bakery cookbook, that I bought from said bakery in Greenwich Village last Christmas. It's a tiny tiny place with tiers and tiers of red velvet cupcakes (heaven!). And behind the counter are another bunch of stacked pans of frosted cupcakes all ready for restocking. Every once in a while somone screws up and slides a shelf in at the wrong angle and the whole thing comes crashing down in one fell swoop. I'm still not sure what they do with the smashed but still perfectly-delicious cupcakes that they then take mysteriously back to the kitchen...
Esstentially the recipe is exactly like this one from Smitten Kitchen (*heart*) except with butter instead of canola oil (which is reserved only for low-fat taste-free bran carrot muffins and the like, sorry SK).
But the real secret lies in the fluffy frosting... I've never tasted anything like it, flavour or texture-wise. It's very sweet, buttery, fluffy but not as solid as buttercream, but denser than whipped cream... very unusual. Then I discovered it was a boiled-milk frosting that I've never heard of. Luckily for you lovely people someone else has published it (just double the quatity and don't stop whisking the milk or else it'll go lumpy).
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