Awww love is definitely in the air. Can you feel it? If you can’t, then these Red Velvet Raspberry Cupcakes are sure to get you in the loving mood.
Red velvet is the quintessential flavor for Valentine’s Day. The perfectly red color is cupid’s favorite, and its dash of chocolate is a sweetheart’s dream. I knew a month ago that I definitely wanted to make red velvet cupcakes for the holiday but with a fun twist. BHG, of course, provided the perfect recipe. Finding these Red Velvet Raspberry Cupcakes in their recipe collection was a dream come true.
I didn’t plan on making one single change to this recipe because I adored it as is. The only thing I did was add a pinch of red food coloring to the frosting to create a fun pink color perfect for Valentine’s Day.
These are simply darling. The cupcakes are perfectly moist with the whisper of chocolate flavor I love in red velvet. And the cream cheese frosting is fantastically fluffy with a hint of raspberry flavor which takes it over the top. I used a fun piping tip for the frosting to dress these up for the sweethearts in my life. Then each cupcake got its personal cherry (really raspberry) on top.
The results were just what I wanted for the holiday. Make these for the ones you want to feel loved on Valentine’s Day, and they will feel exactly that.
Happy Friday, all! The weather is getting cooler which makes me start thinking about Christmas-y flavors, which is also perfect because today is Gingerbread Day! You’ll love these recipes that will just warm up your house and belly!
Happy (almost) Thanksgiving and I hope you start to embrace the gingerbread season!
Happy Friday Delish Dish! While some people are saying that the cupcake trend is running out of steam, I’m still in full support of anything bite-sized that will satisfy a craving! I found some of my favorite cupcake recipes from our community of bloggers. Let me know which one is your fave!
Do you have favorite things to eat in miniature? Let me know!
Since it’s Monday, I thought we’d kick it off with some dulce de leche sweetness and a heavy hit of sprinkles. Of course the sprinkles are extra and these dulce de leche cupcakes are great on their own.
The recipe uses a boxed cake mix as a base, so if you want to use a from-scratch chocolate recipe try this one. I didn’t make any changes to this recipe other than using sprinkles over dragees.
If you decide to make this recipe you can make the frosting two days in advance and the cupcake the night before and frost the cupcakes the day you are serving them.
Hi friends! It’s Heather from Sprinkle Bakes again, and today I’m sharing a cocktail-inspired cupcake. Mojitos are so refreshing with bright citrusy lime flavor and fresh mint, so when I saw these Grasshopper Cupcakes I knew they were destined for a mojito makeover.
As for the cake portion, don’t change a thing! You’ll bake up the chocolate cupcakes as directed. They’re rich and chocolaty – a nice contrast to the airy whipped cream topping.
I might suggest you eat one (or three) of these warm from the oven, because we all know there’s nothing quite like a warm chocolate cupcake. That said, be sure you let the remaining cupcakes cool completely before frosting. The whipped topping will melt quickly on a warm cupcake.
For the frosting, replace the 2 tablespoons cold water with rum, and sprinkle over 2 teaspoons of powdered gelatin. When the gelatin has set, heat it in the microwave for 10 seconds (or until liquid) and then add it to the frosting ingredients as directed in the recipe instructions. Also fold in 1 tablespoon lime zest. If you like things a little more zesty then add more to taste! I piped the frosting on with a large star decorator tip and then garnished the cupcakes with fresh mint leaves and more lime zest – delicious!
Light rum is the usual mojito ingredient, but dark rum is delicious and goes well with chocolate. It’s okay to use whatever you have on hand! Green creme de menthe will give the frosting a pretty hue, but if you use clear then a few drops of green food color can be added to the frosting. To get started on your own mojito cupcakes, print the original recipe here. Enjoy!
Hi friends! I’m Heather Baird, sugar-obsessed writer of the Sprinkle Bakes blog. This month I’ll be sharing variations on my favorite BHG cake recipes, starting with these tea-time inspired cupcakes. To get started, you’ll need to grab the recipe for Lavender-Honey Cupcakes here.
The secret to getting the Earl Grey flavor in these cupcakes is easier than you might think. First, heat the 2/3 cup of milk called for until very hot but not boiling. You can do this on the stove top, or if you’re in a hurry, the microwave will work fine.
Place 4 to 5 tea bags in the milk and steep until very strong. You’ll know the milk is ready to be used when it turns a deep caramel color (about 10-12 minutes). You can even choose to do this step the day before you plan to make the cupcakes. Steeping the tea overnight will create a pronounced tea flavor in the baked cupcakes.
If you love honey like I do, then you’ll appreciate an extra drizzle on top. I piped the frosting on with a large star tip and left a little divot in the center to hold extra honey. Fun cupcake toppers can be made from the tea bag tags using toothpicks and tape. Put these in colorful cupcake papers and they’ll be all dressed-up for a Mother’s Day – it’s just around the corner!
Lavender and Earl Grey tea have a natural affinity for each other flavor-wise, but you could use any kind of tea you like in this recipe. Here are a few other teas that go well with floral lavender.
These cupcakes are a snap to make. All you need is a few of your favorite tea bags and this recipe. Enjoy!