This is quite the exciting post for me – it’s the debut of my brand new camera!!! I have completed blogging all of my older posts that were photographed with my old camera, and now, barring something unforeseen, all posts going forward will be with much-improved, new camera pictures!
Upon opening the beloved Amazon package, I realized that I needed to figure out what to make to test out this new contraption. I figured Red Velvet Muffins would be perfect. Muffins are easy to make and easy to photograph. They can sit out at room temperature for a long time without looking icky. And then I decided red velvet was perfect for the striking color. And here we are!
So *they* all say that good food photography is about the photographer, not the camera. *They* say that you can take great food pics with any camera out there. And so I kept my cheapo camera for a long time, working with what I had and strengthening my skills without upgrading to something pricier.
Um…. No. It’s the camera, people. Now I’m not saying that I don’t have room for improvement still, or that I’ve completely figured out this new device; none of that would be true. But come on. I wish I had upgraded a long time ago.
Source: adapted from Lemons for Lulu
2 cups flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/8 teaspoon baking soda
¼ teaspoon salt
6 tbs unsalted butter, at room temperature
2/3 cup sugar
2 large eggs lightly beaten
2/3 cup milk
½ teaspoon vanilla
1 bottle (1 oz) red food coloring
1 cup chocolate chips
4 oz. cream cheese, softened to room temperature
1/2 cup confectioners’ sugar, sifted
1/2 tsp vanilla extract
1/4 cup whole milk
Preheat the oven to 425 F. Line 2 standard muffin tins with 15 liners and set aside.
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar with an electric mixer. Beat in the eggs, one at a time.
Add the flour mixture and the milk in 5 separate additions, alternating between the two, starting and ending with the dry ingredients. When the last flour batch is almost combined, turn off the mixer. Add the vanilla and red food coloring. Use a rubber spatula and mix them in by hand, then fold in the chocolate chips.
Lightly grease a standard ice cream scoop, then use it to scoop equal amounts of batter into the prepared muffin liners.
Bake for 5 minutes. Then reduce the oven temperature to 375 F and bake an additional 10 minutes, or until a cake tester inserted into the center comes out clean. Do not remove the muffins from the oven when you lower the oven temperature.
When done baking, remove the muffins and let cool for 5 minutes. After 5 minutes, remove the muffins to a cooling rack and let cool completely.
Meanwhile, make the cream cheese glaze. In a clean bowl, with clean beaters, cream together the cream cheese and confectioners’ sugar. Add the vanilla extract and the milk and use a whisk to combine until smooth.
Once the muffins have cooled completely, add the glaze to a plastic baggie or a pastry bag and pipe the glaze onto the muffins.