Happy 4th of July to all! Earlier this week, I was trying to come up with a dessert to bring to a friend’s evening party for tonight. If you recall, earlier this week, I made a Red, White and Blue Vanilla Wafer Ice Box Cake. It was really yummy, but I wanted something I could make that would be easier to serve to a larger crowd. I decided I would make Red Velvet Cupcakes to be festive. I just tried one, and they are so good!
I started with Ina Garten’s Red Velvet cupcake recipe, with changing only a couple things. I added a bit more vanilla extract (I used 1-1/2 teaspoons vanilla) and I added a little more kosher salt (I added 1-1/2 teaspoons versus, 1 teaspoon). For no other reason than I like a little extra salt in my baked goods and I really love vanilla.
For my frosting, I whipped up 1-1/2 cups of heavy cream with 3/4 cup of sugar, 4 ounces of mascarpone and 2 teaspoons of vanilla until stiff peaks were formed. I frosted the cupcakes and sprinkled them with red and blue sugar for a 4th of July festive look.
Happy 4th of July to all. Remember to be safe out there today!
Until next time, Kris