Sorting through my linen closet in search of table cloths for the upcoming party, I found a little stack of handmade aprons from my great grandma. I love the old details. My mom's side of the family was an impressive DIY group, and truly I think the inspiration for my long-standing interest in kitchen crafts and homemade things.
The "winning hearts and minds cake" from A Homemade Life. It's now safely in the the freezer waiting. I really really hope it keeps as beautifully as Molly says.
I'm slightly appalled that I actually made something requiring three bottles of food coloring, but red velvet cupcakes seemed like such a fine, whimsical addition to my dessert spread. These are also stacked in the freezer for the next 2 weeks. I'm thinking coconut cream cheese frosting. Anyone have any better suggestions?
(Cupcake papers from Bake it Pretty. You will die if you haven't been to this site yet).
And fresh radishes. It's amazing how much spicier they are when they come from your own garden. I don't think I can ever go back. Luckily they grow super fast so if you keep reseeding, you'll always have them at the ready. I made a really delicious salad of radish, avocado, cilantro and lime on Sunday. I must make it again and share.
Despite the large amount of food coloring for your cupcakes...they look absolutely delicious!
ReplyDeleteThere is raging debate in the red velvet cupcake community (I just made that up) about which frosting you are supposed to use. Cream cheese has become the standard, but some people swear by a flour based cooked icing as the traditional Southern choice. I use the Vanilla Bakery white icing recipe and love it, but the cream cheese is delicious too.
ReplyDeleteP.S. Is it clear that I've spent waaay too much time thinking about cupcake frosting?
ReplyDeleteI made the "Winning hearts" cake for my boyfriend for his birthday this year and it IS even better after freezing! It was also the only cake I've ever baked him that he ate every night after- he's not much of a sweets person (but I feel he should have birthday cakes anyway) -but this one got to him. It's delicious!
ReplyDeletei can vouch for the "keepability" (is that a word?) of molly's cake. made one last week and froze it and it was MUCH better than the one i previously made and just ate hot.
ReplyDeleteThis radish photo is too beautiful!
ReplyDelete(Please do give us your salad recipe.)
ReplyDeletei spent an hour last night geeking out over Bake It Pretty. I bought the scalloped and tilt-a-whirl cups this morning!
ReplyDeleteoooh, i have a chefy friend who makes a cream cheese mousse to frost his red velvet. it. is. to. die. for.
ReplyDeleteI'm interested in two things. 1-- do you just defrost the cupcakes and cake in the fridge? 2-- are the cupcakes already in the liners when you bake them (and freeze them)?? Must know!
ReplyDeleteI love that salad idea! I just got a bunch of radishes in my farm share and was all, what the heck am I going to do with these? Thanks for the hint :)
ReplyDeletei died.
ReplyDeleteYour blog is such a delight!
ReplyDeleteAnd thank you so much for mentioning Bake It Pretty :)
~Amanda
I say coconut cream cheese frosting sounds great, even though i may be late in commenting. I'm thinking about dont this for my upcoming bday party!
ReplyDeleteJen Ramos
'Cards & Prints You'll Love...'
www.madebygirl.com
madebygirl.blogspot.com
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oh delish. red velvet cupcakes. do you have a good recipe? i've never made them from scratch and would love to try.
ReplyDelete