I have been contemplating on The Law of Giving and as I incorporate it into my days, I remind myself that this is about building the practice of all the Seven Spiritual Laws of Success until it is all seamlessly incorporated into my life as a habitual way of being. So, I’m continuing my walks in nature and meditations, and now I’m about to marry the act of giving with my cooking meditations.
A strong aspect of the cooking meditation is that your feelings are infused into the food that you prepare. So, when you cook in a loving and thoughtful mood you sow these feelings into the food and for this reason you give love and thoughtfulness to those you serve at your table.
Making a point to cook a meal for someone alone can be a kind gesture and when you mindfully cook and imbue feelings of kindness, you have an added gesture of giving. We cook to feed and nourish ourselves and those we love and doing this with reverence is a mindful act of meditation.
Today I baked again, I mixed my ingredients with love and friendship in my heart as I mindfully stirred and whipped. I can’t think of a better recipe that is amorously inspirational than Red Velvet Cupcakes with indulgent Cream Cheese Frosting. As I spread the Cream Cheese Frosting on my beautiful red hued cupcakes, I thought its color alone intrigues the senses and creates passion. The rich cream cheese frosting puts a small smile on my lips as I imagine giving a single cupcake to a friend and all the riches it holds within it. I intentionally made Mini Red Velvet Cupcakes so that I can place one on the palm of my hand and give to each and every person I see today.
These Mini Red Velvet Cupcakes with Cream Cheese Frosting not only will be my simple small gift of giving a treat to put a smile on a person’s face and in their tummy, but it is infused with love and kindness from my heart.
Mini Red Velvet Cupcakes with Cream Cheese Frosting
1 1/4 cups flour
4 tsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1 egg at room temperature
3/4 cup vegetable oil
1 tbsp red food coloring
1/2 tsp vanilla extract
1/2 cup butermilk
1/2 tsp white vinegar
Cream Cheese Frosting
5 tbs butter, softened
8 oz cream cheese
2 1/2 cups powdered sugar, sifted
2 tsp vanilla
1.In a small bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
2.In a large bowl, using an electric mixer on medium high speed, beat sugar, egg and oil for 1 to 2 minutes or until fluffy.
3.Beat in food coloring and vanilla.
4.Add flour mixture alternatively with buttermilk, making three additions of flour and two of buttermilk and beating on low speed until smooth.
5.Stir in vinegar.
6.Place cupcake liners in mini muffin tins.
7.Fill each well with about 1 1/2 tbsp batter.
8.Bake for 6 to 8 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
9.Transfer cupcakes to a wire rack to cool.
10.While the cupcakes are baking make your frosting. In a medium bowl, cream together the butter and cream cheese until combined and creamy. Slowly add in powdered sugar and continue to mix until the frosting is smooth. Stir in vanilla.
11.Frost the cupcakes with cream cheese frosting, sparing one cupcake for crumb toping.
12.For crumb topping break the cupcake in a plastic bag and roll a rolling pin on top to even the crumbs. Sprinkle crumbs on top of the frosted cupcakes.