Birthdays are for indulgence.

The happiest of birthdays today to my fellow chef, Mr. Bill Clark. Many drinks were consumed last night in honor of the occasion/St. Patrick's Day. Which meant I had to get up at 7:00 this morning and bake furiously before work at 9:00. Oof.


But, I'm a champion and I did it.


And, I figured that since I wasn't going to partake in the consumption of these tasty treats, I could make them as decadent as I wanted and spoil the birthday boy. Honestly, making dessert for the former pastry chef makes me nervous, but he gave his approval and I breathed a sigh of relief.


The Dessert: Red Velvet Cupcakes Two Ways

This recipe is adapted from a Paula Deen recipe. Don't worry - my version only has butter in the icing. I used the original version of the recipe on Valentine's Day this year, the day that The Finer Things Club was conceived.


The Ingredients: 1 1/2 cups sugar
                                2 eggs
                                1 tsp. vanilla extract
                                2 oz. red food coloring
                                1 tsp. vinegar
                                1 1/2 cups vegetable oil
                                1 cup half and half
                                2 cups all-purpose flour
                                2 tsp. baking soda
                                2 tsp. cocoa powder
                                1 tsp. salt


The Directions: In a large mixing bowl, cream the eggs and sugar together until light and fluffy.

In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.

Add oil, vinegar, vanilla, and food coloring to egg mixture and beat together.

Alternating (beginning and ending with flour mixture) add the dry mixture and buttermilk to the wet mixture, beating a high speed with an electric mixer until smooth.

This should make about 18-20 big cupcakes. I like mine to spill out over the edge of the baking cups, so I fill them 3/4 full.

Bake at 350 degrees for 18-20 minutes, until a toothpick inserted in the center comes out clean.


Make sure to wear an apron or something you're okay with getting stained. You will inevitably get some on you in the process, and the red food coloring does NOT come out.


The Icing: I did two different icings just to mix things up. They're both really easy. These are also half batches. You could easily double one or the other to frost all the cupcakes or make a cake instead of cupcakes.


The Cream Cheese Icing: 4 tbsp. butter, room temperature
                                                4 oz. cream cheese, room temperature
                                                1 tsp. vanilla
                                                8 oz. powdered sugar
                                                4 oz. shaved coconut




The Directions: Whip all ingredients except coconut together with electric mixer until smooth. Toast coconut in small frying pan until just brown. Top frosted cupcakes with toasted coconut.


The Chocolate Ganache: 4 oz. milk chocolate chips
                                               1/8 cup half and half
                                               1 tbsp. vegetable oil


The Directions: In a double boiler, melt the chocolate chips with the half and half. When smooth, add vegetable oil for a little bit of sheen. Dip cupcakes in ganache.

Enjoy, kiddies. And Happy Birthday, Willard!