.....with cream cheese frosting.......
Come 'n' get it!
Elise at Simply Recipes featured this lovely cupcake recipe and I just couldn't resist trying it out.
I made a few changes (I know, but I can't help it!).....
*doubled the cocoa
*added almond extract and the originally prescribed vanilla extract to both the cupcakes and frosting
*baked them for only 16 minutes
I used a ziplock sandwich bag (clip a corner with scissors) to pipe the frosting in a swirl.
This method works great for squirting some in your mouth OR for
squirting a blob on each bite you take! Ah yesssssss!
These should make a pretty plate for the Valentine's Day Tea Party next week too, dontcha think?
Thanks Elise!
I haven't had red velvet cake in ages. Those are to die for!! I will have to make them too and use your changes!
ReplyDeleteRed velvet cake is my weakness... 10 more pounds and I just might!
ReplyDeleteJody, your banner is beautiful! I love the owl!
ReplyDeleteAnd the cupcakes look really yummy, too. I don't know if I have ever had red velvet anything. I wonder where the idea for that kind of cake originally came from? And I had no idea red velvet had cocoa in it! I am always learning something new from you, Jody. Oh, and ... Welcome home!
Clarice,
ReplyDeleteI agree that doubling the cocoa is ALWAYS a good idea!
Diana, I hope you enjoy these pretty little cupcakes too.
Sandi, best wishes on your 10!
Leslie,
Thanks for your kind comments on my banner. I don't know where the red velvet cake idea came from, but I do know it's southern. My DIL's great gram makes this and she's from Texas!
Jody
Perfect for a Valentine's Tea Party - top them with those little red cinnamon hearts or, even better, a little chocolate heart! Yum!
ReplyDelete