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Red Velvets

Here’s a throwback

One of my first ever bakes

Red Velvet Cupcakes
Fresh from oven, too hot to frost, just warm and melts on the palate.

Red velvet is great who aren’t enthusiastic about chocolate- which I can’t relate to or…. understand… whatever.
The buttermilk adds the extra moist, and the depth of flavor achieved with the chocolate-vanilla-coffee balance… it’s a ballroom dance on your taste buds.
Usually colored into ‘red’ velvet, because the flavor combination creates a rather unappetizing color of the batter and cake as it is, and the red helps mask it.
Best frosting to go with this? HELL YEA- CREAM CHEESE FROSTING BABY!

 

rvcC

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