(Originally posted: February 14, 2014)
Happy Valentine’s Day, y’all! Whether you’re spending it with a significant other or with a movie and some chocolate, make sure you treat yourself well today.
My Valentine’s Day gift to myself is takeout, a bad 1970 adaptation of Dracula, and good friends. Ladies and gentlemen, life at UChicago.
As far as V-Day treats go, though, I’m a big fan of red velvet done right. In my quest for the perfectly moist, tender and crumbly red velvet cake, I made these cupcakes from Joy the Baker.
Let me just say: right choice. This is by far the best red velvet recipe I’ve tried to date.
Moreover, the frosting? Oh my god, to die for. Why have I never thought of putting cinnamon in cream cheese frosting?
And the ratio of powdered sugar to cream cheese is just right for a frosting that sets firm but is still nice and tangy from the cream cheese. It tastes like a bowl of Cinnamon Toast Crunch–only better.
The one note I have is about the red food coloring. 2 Tablespoons? That’s a lot. I didn’t even have that much food coloring in my house when I made these. I ended up using 2-3 teaspoons of food coloring + 1 T hot water, and then added another teaspoon or two of hot water to the chocolatey paste when it wasn’t quite paste-y enough. As you can see, the cupcakes were still a vivid shade of red, so nothing lost here!
Make these for your valentine, for your friends, for yourself, for your cat–whomever you wanna share some love with today.
In other news, tenderloveandcupcakes.com is officially my own, GoDaddy-hosted website! This is very exciting news. It also means I’ll be playing with the layout a lot for a while, so bear with me, please. And feel free to leave comments on how it looks/what works/what doesn’t! I’ll try to stay on top of everything, but there will be bugs, and for that I am sorry.
Poke around, leave me a comment, and have a happy Valentine’s Day! 🙂 <3