Ok, Day #5 of the Tania/Martha cupcakes challenge is red velvet, everyone's favorite. I've made this flavor quite a few times, with many different recipes. This one isn't the best recipe I've ever used, but it's good, very reliable, and likely to please everyone.
These are super red! The recipe called for oil instead of butter, which makes for a lighter cupcake, but the batter is also runnier, so it's a bit harder to scoop into the liners.
I glittered them! I had more frosting left over again. I usually pipe frosting on, it's faster and looks nicer I think, but this section of the cookbook is called "Swirled and Sprinkled", so I've been putting the frosting on with an offset spatula. Honestly, I think the only reason people love red velvet cupcakes is becasue they are red, and they are a cream cheese frosting delivery system.
I on the other hand, prefer to cake to the frosting. This one was super yummy! The slight cocoa taste to the cake is perfect, and the tangy frosting (just a bit) offsets that nicely. Tomorrow... rhubarb!! That will be a new experience!
No comments:
Post a Comment