My idea of the perfect Valentine’s Day is eating a nice meal in and hanging out with my family, and eating a delicious treat — either chocolate or redvelvet
On my recent vacation to Southern California I was sure to stop by Sprinkles in Newport Beach so I could refresh my memory on just exactly what that rich, sweet and even velvety cupcake tasted like so I could come home and create my own Sprinkles RedVelvet Cupcake Copycat recipe
Nice and moist redvelvet cupcakes topped with a delicious and smooth creamcheesefrosting tinted green for the season and sprinkled with some red sugar for added color
one tablespoon for mini or two tablespoons for regular. The end result is a moist, somewhat dense cupcake with a fun colour somewhere between redand fuschia
Now stand back and add red food coloring and vanilla extract and mix until combine. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside
Now stand back and add red food coloring and vanilla extract and mix until combine. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside
Frost cupcakes withcreamcheese icing (recipe below) and decorate withred sprinkles if desired. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. It was my first time ever trying it, and i fell in love with it
Once all of the powdered sugar is incorporated, add the vanilla and beat briefly until fluffy. It is very, very moist and especially delicious with the creamcheesefrosting
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