My good friends Rachel and George gave me Martha Stewart’s Cupcakes for Christmas. Rachel and I are old friends and she and her husband know how much I like baking and eating baked goods. In fact, they were the one’s who gave me my Dorie Greenspan cookbook, which led me to Tuesday’s with Dorie and in turn, Claire and I starting this blog. So all of you who benefit from our baking efforts, be sure to give a shout out to Rachel and George.
Anyways, when my co-worker and I decided to make our Snack Friday Valentine’s themed, I figured it was a perfect chance to try out my new cookbook. I find myself turning to Martha when I want to try a new recipe and I need it to turn out.
The recipe is available on Martha’s website but if you don’t have a cupcake cookbook I recommend that you check this one out. I can’t wait to try more recipes from it. Now, I followed the recipe closely except when it came to the red food colouring. My grocery store didn’t have the gel-paste so I had to settle for the traditional food colouring. The bottle I bought wasn’t big enough so I didn’t get the deep red colour that is expected in a red velvet cupcake. I think I may look at using the beet juice the next time I try these, seems a little more natural and healthy.
All in all, these were a hit with the coworkers and with S. who loves red velvet cake. I was trying my hardest to avoid eating one as I seriously indulged in the sugar cookie extravaganza. For the sake of showing you the inside of my cupcakes, I took a bite and that was the end of that, I ate the whole thing. The cream cheese frosting and the chocolaty goodness made it impossible to have only one bite. If that’s not a sign of a good cupcake, I don’t know what is.