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1 month ago on 11 Jun, 14 | 38699 notes

thatretrokid:

New York City Wishing Wall
Throughout the year, tourists and locals alike visit the Wishing Wall and pin up a piece of paper with a hope or dream of theirs written on it. On New Year’s Eve, the pieces of paper are collected and then dropped down by the thousands all over Times Square in hopes that their wish will come true in the upcoming year.

thatretrokid:

New York City Wishing Wall

Throughout the year, tourists and locals alike visit the Wishing Wall and pin up a piece of paper with a hope or dream of theirs written on it. On New Year’s Eve, the pieces of paper are collected and then dropped down by the thousands all over Times Square in hopes that their wish will come true in the upcoming year.


1 year ago on 18 Jul, 13 | 442 notes


1 year ago on 6 Jun, 13 | 32 notes


1 year ago on 6 Jun, 13 | 22498 notes

gastrogirl:

cinnamon toast crunch cupcake.

gastrogirl:

cinnamon toast crunch cupcake.


1 year ago on 6 Jun, 13 | 437 notes


1 year ago on 16 May, 13 | 39653 notes


1 year ago on 13 May, 13 | 244195 notes

prettygirlfood:

Red Velvet Cupcakes & Cream Cheese Frosting
makes 24 cupcakes 
1/4 cup (2 ounces) red food coloring
3 1/2 Tablespoons unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 Tablespoon distilled white vinegar
Preheat the oven to 350.  Line 2 cupcake pans with liners and spray with cooking spray.In a small bowl, combine the cocoa powder and food coloring with a fork, mashing and mixing until it forms a paste.  Set aside.In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed until it is light and fluffy, about 2 minutes.  One at a time, add the eggs, stopping to scrape down the bowl as needed, and allowing each one to be fully incorporated.  Reduce the speed to low, and add the cocoa paste.  Increase to medium speed and beat the batter for about 4 minutes.Meanwhile, sift together the cake flour, all-purpose flour, salt, and baking soda.  Stir the vanilla into the buttermilk (this can be done in a measuring cup).Add the flour and buttermilk in increments, alternating between each addition.  Start and end with the dry ingredients.  Beat on medium speed until just combined.Add the vinegar and sour cream and beat at low speed until just combined.Divide batter evenly among the muffin tins, filling each one about 3/4 full.  Bake 17-22 minutes, only until the cupcakes feel firm to the touch  and a toothpick inserted into the center comes out clean.  Be careful not to overbake, as the cupcakes will dry out easily.Remove from oven and allow to cool in pans for 5 minutes.  Remove the cupcakes from pan and allow to cool completely before frosting.Cream Cheese Frosting
12 ounces cream cheese (still cold - not softened)
7 1/2 Tablespoons unsalted butter, softened
1 Tablespoon vanilla extract
3 3/4 cups confectioners sugar, sifted
Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until creamy and smooth, 2-3 minutes.  Add the vanilla extract.  Gradually add the confectioners sugar over low speed, and when well combined, increase to medium.  Beat until smooth.

prettygirlfood:

Red Velvet Cupcakes & Cream Cheese Frosting

makes 24 cupcakes 

  • 1/4 cup (2 ounces) red food coloring
  • 3 1/2 Tablespoons unsweetened cocoa powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup sour cream
  • 1 Tablespoon distilled white vinegar

Preheat the oven to 350.  Line 2 cupcake pans with liners and spray with cooking spray.

In a small bowl, combine the cocoa powder and food coloring with a fork, mashing and mixing until it forms a paste.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed until it is light and fluffy, about 2 minutes.  One at a time, add the eggs, stopping to scrape down the bowl as needed, and allowing each one to be fully incorporated.  Reduce the speed to low, and add the cocoa paste.  Increase to medium speed and beat the batter for about 4 minutes.

Meanwhile, sift together the cake flour, all-purpose flour, salt, and baking soda.  Stir the vanilla into the buttermilk (this can be done in a measuring cup).

Add the flour and buttermilk in increments, alternating between each addition.  Start and end with the dry ingredients.  Beat on medium speed until just combined.

Add the vinegar and sour cream and beat at low speed until just combined.

Divide batter evenly among the muffin tins, filling each one about 3/4 full.  Bake 17-22 minutes, only until the cupcakes feel firm to the touch  and a toothpick inserted into the center comes out clean.  Be careful not to overbake, as the cupcakes will dry out easily.

Remove from oven and allow to cool in pans for 5 minutes.  Remove the cupcakes from pan and allow to cool completely before frosting.

Cream Cheese Frosting

  • 12 ounces cream cheese (still cold - not softened)
  • 7 1/2 Tablespoons unsalted butter, softened
  • 1 Tablespoon vanilla extract
  • 3 3/4 cups confectioners sugar, sifted

Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until creamy and smooth, 2-3 minutes.  Add the vanilla extract.  Gradually add the confectioners sugar over low speed, and when well combined, increase to medium.  Beat until smooth.


1 year ago on 30 Apr, 13 | 13426 notes


1 year ago on 23 Apr, 13 | 133 notes


1 year ago on 16 Apr, 13 | 9140 notes