Wednesday, February 13, 2008

Red Velvet cuppycakes with mint cream cheese icing

We made these little cuppycakes to take to the nephling's baby shower.

They're red velvet with mint cream cheese icing. The red velvet recipe I found somewhere on the internet and the icing is just regular cream cheese / butter / icing sugar with mint extract and food colour added.

Pants decorated them and we didn't have my piping bags and things because we made them at his parent's place. Still, I like how they turned out, kind of rustic.

When I lived in Manhattan, we used to order take out from a little cajun place that did the most incredible food. My flatmate LOVED red velvet and always ordered a slice, but I'd never tried it before.

The verdict? Delicious, so moist, but so, so bad for you, with the oil and the buttermilk and eggs, it didn't really have a distinct flavour. Not sure what I was expecting, but it's just a really dense, plain cake. The icing really helped.

We bake a lot, at least a batch of cookies a week for pants' little lunch, pies and cakes to take to dinner parties, etc, so this year, I'm trying to document them a bit better.

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