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I wanted to make something special for my partner to take to work on Valentine’s Day.  This worked out perfect as they decided to have a last-minute party!  I had been planning this for about a month…so, I had a little jump on them.

I used this recipe.  With the modifications from cookinmamma.  You can find her modifications below the recipe or see her own post here.

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This is a picture of what I ended up with.  I am 100% thrilled with the results.

Having recently made corn muffins I have decided to *never* use the muffin tins without liners.  Who has the patience to clean out all those little crevices?

Two days before Valentine’s Day I made the cupcakes following the recipe with modifications I have listed above.  I ended up with 34 (4 extra).

Red Velvet Cupcakes

cupcakes, which all cooked to perfection at 350º for 20 minutes. I was a little concerned that this might not be enough time, but it was.  The cupcakes were impossibly moist!

After my partner sampled a few to ensure consistent awesomeness, we waited.  I waited for a day while they completely cooled – sitting on my counter covered with a towel.

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The next step was dropping the cooled cupcakes into the premade wrappers.  These I had sized, cut out and put together previously.  But, that is another post!

On to the icing.  I made the icing exactly as the recipe described…except for changing the vanilla to 1/2 vanilla and 1/2 almond.  Next was the frightening part!  I am not a cake decorator of any sort (I actually threw away holiday cookies because they were so ugly!) and have avoided using a pastry bag for decades.  I have disposable ones sitting in my drawer that I studiously ignore.  But, I wanted to make the leap.

Icing equipment: Wilson plastic disposable pastry bags, coupler, and tip #21.  I did have a general idea of how this is done, but lack anything that might be considered knowledge, information, skill, or expertise.

With no idea of how to use a pastry bag…I did what everyone does in this situation…I watched a few youtube videos.  This one was the best – direct, clear, and short!  As it turns out you don’t need a coupler for one color with one tip.  #21 isn’t the same tip size as the video, but it makes the same shape.

I started out gingerly and got the hang of it about 1/3 of the way through.  At least I was confident that I would get the tray completed.  Then, I became concerned about having enough icing.  Trust me you have enough for a generous amount of icing per cupcake.  I know that not everyone likes a lot of icing so having them with different amounts seemed like a good idea anyway.

The final touch was a maraschino cherry and a little toothpicky flower thing I had a bunch of sitting around that I purchased years ago.

Finally, I think I might give holiday cookie decorating another chance.  Stayed tuned!

The wrapper is a Silhouette file.  My crafting posts can be found at Craftisan Studios.

 

Update:  Link to PaperIssues.

 

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