{"id":26,"date":"2010-03-11T22:51:43","date_gmt":"2010-03-12T04:51:43","guid":{"rendered":"https:\/\/blog.justmichelle.com\/?p=26"},"modified":"2010-03-11T22:53:47","modified_gmt":"2010-03-12T04:53:47","slug":"ramping-up-for-sxsw","status":"publish","type":"post","link":"https:\/\/blog.justmichelle.com\/?p=26","title":{"rendered":"Ramping up for SXSW"},"content":{"rendered":"

So, the next week or so will be a blur of faces, panels, movies, dancing and food I really shouldn’t eat broken up by brief and insufficient bouts of sleep. Or as most call it South by Southwest. I live in Austin, TX and have for long enough that I call myself an Austinite. But it was only recently that I started attending SXSW.<\/p>\n

The first night has me cooking. \u00a0The Second Annual Pastries and Pasties. \u00a0I’m only in for the Pastries, specifically Heart Burn Cupcakes.<\/p>\n

\"\"Heart Burn Cupcakes<\/span><\/strong><\/h3>\n

The Cupcake<\/p>\n

First things first. \u00a0You’ll need a rehydrated chipotle pepper. \u00a0Take a dried chipotle (or if you are daring, two) and place it in a bowl of water overnight.<\/p>\n

Dry:
\n2 c flour
\n1 tsp salt
\n1\/4 c cocoa powder
\n2 oz grated dark chocolate
\n1 T instant espresso powder<\/p>\n

Wet:
\n1 c buttermilk
\n1 fl oz red food coloring<\/p>\n

Damp:
\n1\/2 c butter
\n1-1\/2 c sugar
\n2 eggs
\n1 tsp vanilla
\n1 rehydrated chipotle pepper, seeded and chopped finely<\/p>\n

Weird stuff at the end:
\n1 tsp baking soda
\n1 T white vinegar<\/p>\n

In a medium bowl (and not your mixing bowl), sift or generally mix together the dry ingredients. \u00a0Set aside. \u00a0It knows what it’s done.<\/p>\n

In the measuring cup that holds your buttermilk, add the food coloring. \u00a0You can stir if you want to. \u00a0Or not. \u00a0Your choice. \u00a0 Set aside — it was in on it with the dry ingredients. \u00a0Separating them might not be a bad idea.<\/p>\n

Beat the butter in a mixer until it all sticks to the side of the bowl and running the mixer just becomes a waste of electricity (or right before that). \u00a0Pour in the sugar and keep mixing it until it beads up and get clumpy. \u00a0Add the vanilla and the eggs. \u00a0Keep beating until the butter mixture looks like frosting. \u00a0I’m not sure if this is necessary, but it’s sure fun to watch. \u00a0Add the chipotle(s).<\/p>\n

With the mixer at low speed (unless you want an excuse to buy all new kitchen equipment), slowly add the wet and dry ingredients alternating to the damp ingredients until you have something that looks like weird reddish pink goo. \u00a0Or batter.<\/p>\n

Mix the baking soda with the vinegar. \u00a0Watch it fizzle. \u00a0Add this to the batter, FOLDING (by hand, don’t use the mixer) it in until it looks like it’s all in there.<\/p>\n

Line your cupcake tins and spray down lightly with some sort of non-stick spray. \u00a0Fill 2\/3rds with batter, try not to eat all the batter.<\/p>\n

Mini cupcakes: Bake at 325\u00b0 for 18 minutes (or do the tooth pick thing) \u00a0Makes about 5 dozen.<\/p>\n

Regular Cupcakes: Bake at 350\u00b0 for 20 minutes. \u00a0Makes about 3 dozen.<\/p>\n

Frosting:<\/p>\n

Find your favorite cream cheese frosting recipe. \u00a0Add about 1 T of cinnamon. \u00a0Or more. \u00a0 Going overboard on the cinnamon is never a bad idea. \u00a0Subtlety is for\u00a0wimps.<\/p>\n

Dollop, pipe, spoon or do something to get the frosting on the cupcakes. \u00a0Do not eat all of the frosting (unless you ate all of the batter).<\/p>\n

Take some Tums, then enjoy the cupcakes. \u00a0Then takes some more Tums.<\/p>\n","protected":false},"excerpt":{"rendered":"

So, the next week or so will be a blur of faces, panels, movies, dancing and food I really shouldn’t eat broken up by brief and insufficient bouts of sleep. Or as most call it South by Southwest. I live in Austin, TX and have for long enough that I call myself an Austinite. But […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,4],"tags":[],"class_list":["post-26","post","type-post","status-publish","format-standard","hentry","category-food","category-recipe"],"_links":{"self":[{"href":"https:\/\/blog.justmichelle.com\/index.php?rest_route=\/wp\/v2\/posts\/26","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.justmichelle.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.justmichelle.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.justmichelle.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.justmichelle.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26"}],"version-history":[{"count":7,"href":"https:\/\/blog.justmichelle.com\/index.php?rest_route=\/wp\/v2\/posts\/26\/revisions"}],"predecessor-version":[{"id":32,"href":"https:\/\/blog.justmichelle.com\/index.php?rest_route=\/wp\/v2\/posts\/26\/revisions\/32"}],"wp:attachment":[{"href":"https:\/\/blog.justmichelle.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.justmichelle.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.justmichelle.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}