There’s just something about a fluffy red velvet cupcake. My youngest loves them; it’s her favourite flavour. Adding the hint of lemon, just gives that cream cheese frosting the little zing it needs.
Whenever I make these, I just can’t stop staring at the way the red food colour and oil combine. It’s like one of those school art projects where you drop colours in water, and drape the paper through. It’s memerising. I know, I’m a little kooky!
These take about 25-30 minutes. A fairly long time for cupcakes, but don’t let that fool you, these are some of the most moist cuppies I’ve ever tried.
And this frosting, well, it’s a huge favourite around here. And we try a lot of frostings, let me tell you..