It’s freezing here! Not snowing, because sadly the salt in the air stops that from happening, but freezing all the same. It’s the kind of cold that has your fingers screaming for mercy the second you leave the house and your stomach constantly growling for more food! So in the midst of this cold weather I decided that the perfect antidote would be a rich cupcake that, though Christmas is officially over, would keep some of the spirit alive. Hmmm, what jumps out? A RED VELVET CUPCAKE of course!!!
These little beauties are rich, moist and best of all… Drumroll please! CHOCOLATEY! And what’s even better about them? Nobody has to know that you’re really eating a cupcake filled with the best quality dark cocoa. For all they know it could be strawberry. 🙂
Now these cupcakes don’t necessarily have to be Christmassy. If you’re one of those people who, on the 6th of January when the decorations come down doesn’t want to have to think about, in my opinion, what is the best time of year until next December, you can always omit the sprinkles. These cupcakes are just as good without them!
Charmingly naked, you see?
I love chocolate. That’s a fact of life. And normally for me any part of a dessert that contains chocolate would be the star of the show for me. Well, that was until I met this frosting. It’s a little cloud of heaven just perched on top of a cupcake! My usual problem with cream cheese frosting is that it doesn’t hold it’s shape. I’m all for a thin icing on occasion, but usually I want my thick, pretty swirl on top of a cupcake. That was a problem, until I found a blog post from a genius at justataste! The secret: Heavy cream! Look at my cream cheese frosting, isn’t it just perfect! Here’s the link:http://www.justataste.com/2014/01/red-velvet-cupcakes-piped-cream-cheese-frosting-recipe/
So here’s the link to the recipe I used for the cupcakes themselves. I just know you’re going to love them! They were a massive hit here.