Tag Archives: red

The Search for the Perfect Lip is Over… If You Can Find It

6 Nov

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I’m pretty sure that when we flipped though the new J Crew catalogue this last summer, it wasn’t the cool but preppy styling and the wearable rainbow of colours that caught our eye. It was the bright lippie that all the models were wearing.

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There was such an overwhelming response that it was finally launched. Of course it was concocted by the “Lipstick Queen” herself, Poppy King.

“A veteran of the beauty industry, King has become a resource for all things pout-enhancing since launching her mouth-centric product range, Lipstick Queen, in 2006. But experience aside, this particular shade of papaya stumped her. “It was one of the most labor-intensive shades I’ve ever done,” she admits. “Initially I did it as a red base and put orange in it. But it just wasn’t coming out the way I wanted it. So I flipped it, doing an orange and putting a little red into it.” The result is a highly wearable version of the catalog mainstay that’s slightly sheer—”I wanted the natural lip color to show through underneath so it’s not garish,” King says—with a touch of shimmer to provide dimension. “It’s like a really chic tinted lip balm and it suits every single person, like a mood ring!” She’s not kidding. The color is so universally flattering, it sold out almost instantly when it was quietly released on J.Crew’s Web site. But a new shipment is a-coming—as are other collaborative efforts from King. September will see the debut of her four-color lipstick range for Kate Spade, and “The Magic of Lipsticks” collection inspired by Bakelite jewelry that she created for Boots No. 7 hits Target stores in November.” – style.com

Yes, it’s sold out and backordered till January 2012.

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Fall From the Neck Up

31 Oct

I love Fall – that means a mean smoky eye, darker or a more vibrant hair colour and bold lips. With all the black/grey/ neutral wardrobe that we tend to reach for when it gets colder, everything needs to stand out from the neck up.

I’ve been obsessed with lips lately – I’ve taken all the reds, fuchsias, purples out of the bottom of the make up bag to play with, and hanging out more at the makeup counters to make up for what I’m missing. Will start to post some recommendations for the season, as well as what’s a staple in my bag.

But to start, here’s a girl with a great set of lips (Lindsey Wixson) and a red that every girl should have in their arsenal… Nars Jungle Red.


style.com

 

Magnolia’s Red Velvet Cupcakes

2 May

Ingredients

Cupcakes:

  • 3 ⅓ cups cake flour (not self-rising)
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 2 ¼ cups sugar
  • 3 large eggs, at room temperature (important!)
  • 6 tablespoons red food coloring*** if using gel, use a few drops, the add more vanilla extract to make up for the liquid amount***
  • 3 tablespoons unsweetened cocoa
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons salt
  • 1 ½ cups buttermilk
  • 1 ½ teaspoons cider vinegar
  • 1 ½ teaspoons baking soda
  • Frosting:

  • 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
  • 6 tablespoons unsalted butter, softened and cut into small pieces
  • 1 ½ teaspoons vanilla extract
  • 5 cups sifted confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
  3. To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
  4. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  5. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
  6. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  7. Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

Frosting:

  1. In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
  2. Add the vanilla and beat well.
  3. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
  4. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
  5. When the cake has cooled, spread the frosting liberally on the cupcakes.
  6. Makes 36 cupcakes

Bobbie Lloyd of New York’s Magnolia Bakery demonstrates how to make delicious red velvet cupcakes

UPDATE:

SUCCESS!! Though I 1/3rd the recipe to yield 12 large/24 mini. Lessen bake time though.

Cupcakes:

  • 1 1/6 cups cake flour
  • 1/4 cups unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg at room temperature
  • 2 tbsp red food colouring (if using gel, use 3-4 drops. I added some chocolate colouring as well)
  • 1 tbsp unsweetened cocoa
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/2 tsp cider vinegar
  • 1/2 tsp baking soda

Icing:

  • 5 1/3 oz (or 2/3 of one pkg) softened cream cheese, cut into small pieces
  • 2 tbsp unsalted butter, softened and cut into small pieces
  • 1/2 tsp vanilla extract
  • 1 2/3 cup icing sugar