This recipe is available in How Easy is That?
This week, one of my co-workers had his last day at work before moving onto his new job. Usually we have a little party and lunch or dinner for the person leaving. Due to some COVID precautions, this was scaled back a tad. But, I still offered to make cupcakes!
Part of this — ok, most of it — was self-centered. I love to bake and I wanted another excuse to knock off a recipe. So, I offered to make the red velvet cupcakes. And let me tell you: they were a HUGE hit!
This recipe makes 15 cupcakes, which in my opinion is a great number. Many other red velvet recipes make like 24 cupcakes. I didn’t need that many…trying to lose weight and be healthy with cupcakes around the house isn’t a good idea–so Ina came through on that front as well!
These cupcakes weren’t dry and had the right balance of flavors. There wasn’t too much food coloring in them. That was nice because who likes tasting food coloring? The cream cheese frosting was the perfect balance between the tangy cream cheese flavor and sweetness. I highly recommend these for your next red velvet needs!
Due to COVID, I decided to put each one in little boxes. That way people could take them home if they didn’t want to eat them at work. Though, most of my coworkers just ate them right after serving. But, the boxes did make them look cute and more “professional.” I was very pleased with how these turned out.