Recently, I had a friend recommend my cupcakes to her friend getting married.
Her wedding colors were hot pink, black, and white.
She really wanted red velvet cupcakes, but she wanted them hot pink.
Do you know how difficult it is make chocolate cupcakes hot pink?
Pretty hard...for me anyways. If you know the trick please SHARE!!!
So we ended up using her Aunt Clyde's Red Velvet Cake recipe and came up with these...
Because this recipe is actually a box mix with some add-in's, I only had just enough cupcakes so I didn't get to taste a full one, only a mini one that I made scraping the batter from the bowl. I thought they were pretty good! They may have been a smidgen dry...so I've been asking for advice over on facebook as to how to solve that problem. Anyone else know how to remedy that problem? I topped them with my Martha Stewart cream cheese frosting and used a Wilton 1M tip to pipe the rose. The trick to getting the rose shape is to start piping in the center of the cupcake and work your way outwards.
And here they are displayed at the wedding!
Thanks Jenn for taking the picture and for the referral! :)
Aunt Clyde's Red Velvet Cake
1 1/3 C water
3 T. canola oil
3 T. cocoa
1/2 t. vanilla; 1/2 t. of black walnut flavoring (couldn't find any...)
One 1 oz. bottle of red food coloring
Then add 1 box of Duncan Hines white cake mix.
Grease and flour 9x13 pan.
Bake at 350 degrees according to directions on cake-mix box. Do not over bake.
I obviously made cupcakes and baked them for 17 minutes which seemed to be good!
Cream Cheese Frosting:
courtesy my BFF, Martha Stewart
Here's the LINK to the recipe.