My first attempt at making red velvet cupcakes was unimpressive. Muddy rust, rather than red, cream cheese frosting that wouldn’t hold a peak, they were a bit of a mess that even rainbow sprinkles couldn’t brighten up.

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But when I was asked to make some cupcakes for a baby shower around Valentine’s Day this year, I decided to try making them again as the colour scheme would be fitting. 

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This time with a new recipe.

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It’s a good thing I tried, because my faith in my red velvet cupcake-making abilities was restored with this new recipe.

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I don’t have the time to get into the recipe I used for this batch, but stay tuned for an upcoming post –this time I did my research and I can assure you that you’ll want to bookmark it.

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I made the flowers out of white chocolate, tinted them pink with food colouring, piped the cream cheese frosting with the largest round decorating tip I had, and finished them off by sprinkling pink dragees.

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Rather cute, don’t you think?

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