Okay, first things first. Doesn’t Trisha Yearwood look gorgeous on the cover of the July issue of BHG magazine?
I have been a Trisha fan ever since one of her first big hits, “She’s in Love with a Boy“. Remember that one? While I do miss her singing, I am so excited to see her find success in the kitchen. She’s always whipping up something delicious, and it was about time I gave one of her recipes a try.
Since the Fourth of July is just around the corner, I thought her red velvet cupcakes would be perfect! Lately, I’ve been having a love affair with red velvet, and the color is so appropriate for the holiday.
Her recipe is for classic red velvet cupcakes. What really intrigued me about this recipe was what she did with the frosting. A cup of chopped pecans are stirred into a classic cream cheese frosting. They add texture, crunch, AND flavor. In my opinion, making a classic recipe special and new is all about these little details.
To make these cupcakes extra special, I used red, white, and silver cupcake liners. I also added some patriotic sugar candies as a finishing touch. And as much as I appreciate fancy, ornate deserts, what I love even more is keeping things simple and homemade looking.
I think these will do the trick, right? And trust me on this one, they taste as delicious as they look! You can bet I’ll be whipping up another batch to take to my family’s Fourth of July festivities!
You can get the full recipe for these Red Velvet Cupcakes here. You can also check out dozens of other recipes from the pages of BHG magazine here.
Happy baking and Happy Independence Day!
Michael Wurm, Jr – Inspired by Charm