The cupcakes turned out very well. They weren’t as red as I’d like them to be (probably needed more colouring), but they have a nice, sweet flavour. The perfect topping could only be cream cheese frosting. Here’s the recipe that came with the cupcakes.
16 ounces of cream cheese, room temperature
1/2 cup of butter, room temperature
1 teaspoon vanilla
2 1/2 cups powdered sugar
pinch of salt
Blend the cream cheese and butter until smooth. Turn to low speed, add vanilla, sugar and salt. Beat on high until light and fluffy. You can add more sugar if you want (up to 4 cups), but I found 2 1/2 cups to be the perfect balance between sweet and tart.
I piped the frosting on (still a bit messy, but I am getting better…) and sprinkled it with red sparkle sugar. Voila! Red Velvet Cupcakes! And it only took 3 posts!
Oh, and the sparkle sugar, as well as the cake batter, does turn your fingers a lovely shade of fuchsia. My hair was this colour once…