Sunday, February 13, 2011

Red Velvet Cupcakes

This weekend I made homemade red velvet cupcakes in anticipation of Valentine's Day.

Well, I really made them because I've been in the house all week caring for a 12 year old who has finally stomped on the swine flu and is now feeling better...and while watching FoodTV this week , Brian thought these looked good.

And if you have H1N1 and are miserable and ask your mama for red velvet cupcakes, then good golly...she's gonna make them.


The recipe called for 2 tablespoons plus 2 teaspoons of red food color, but I barely had 2 tablespoons...and a trip to the store just wasn't going to happen.

I can't imagine them being any more red...and for the first time EVER, I had no desire to stick my finger in and lick the bowl.

Come I the only one who likes raw cake batter?

Anyway, they came out pretty red!

But let's face it. No one eats a red velvet cupcake for the cake's for the piles of yummy cream cheese frosting on top.

This was a great recipe...I halved it and still had a ton left over, perfect for spreading on graham crackers. Not that I would know.


These were pretty good, though the boy I made them for didn't end up even trying one. Oh well. And I've learned that my family isn't big on red velvet.

I liked them and have lots left over...does anybody want some?


Here's the recipe I used...Red Velvet Cupcakes.


  1. I will take them--I LOVE red velvet!!

  2. I'll take them all!
    Red Velvet is my favorite type of cupcake.



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