I love sugar. It’s a known fact. Friends who have dined with me are always tickled as I usually check out the dessert portion of the menu first, before I choose my meal. This is just so I know how much space I need to leave in my tummy. If I really like the description of the dessert, I order a smaller main course and skip the appetizer to justify to my conscience.
That said, burning calories is difficult. Hence I cannot always bake sweet stuff. So these days I bake and eat a little bit; then I share the rest with our colleagues (half for the bf’s team and half for mine).
Last weekend it was snowing a lot and I didn’t feel like going out so I hid in my apartment making these cupcakes instead.
According to the blog from which I got this recipe, it’s supposed to be similar to the Red Velvet Cupcakes that are sold at Magnolia Bakery. I think it’s quite true as the taste is definitely there (and the recipe is adapted from a video that epicurious posted of a chef baking the cupcakes and making the frosting). Magnolia Bakery does not use cream cheese frosting, but a creamy vanilla one instead.
I don’t think it’s nice of me to re-post the recipe so you’d have to go to the original blogger’s page for that.
Swirling frosting is not one of my skills so my frosting looks a bit…sad. I also made a minor error by stirring in the flour and milk paste into the butter, sugar and vanilla mixture a little too early. In hindsight I probably should have let the paste cool awhile more.
That said, these were delicious and the colleagues who ate them were very, very happy :).