I make this recipe every year because, well, it’s red. And besides Valentine’s Day, there’s no other month I can get away with making red desserts.  On top of that, I’ve always been a red velvet devotee. I love its thick texture and peculiar (but great) taste. And who can resist sweet, creamy buttercream frosting? To me, it’s the perfect pairing. Normally I make red velvet as a cake, but this year I decided to make it in the form of cupcakes so I could divide them up easily among friends and family. As always, they were fun to bake, decorate, and eat!

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