I have always been intrigued by chiffon cakes in general.Chiffon cakes are light as a feather yet still very moist and fluffy.
“The rose speaks of love silently,in a language known only to the heart”
Since I’ve recently gotten a sugar thermometer, I’ve decided to go with the Italian meringue buttercream for the cupcakes.Making an Italian buttercream is slightly tricky but the result is just phenomenal.
I first heard of the red velvet cupcakes while scrolling through Martha Stewart’s website.It’s basically a lighter version of a chocolate cupcake but in the shade of dark red and topped with cream cheese frosting.If you must know,the color of the cake is achieved through a chemical reaction between the buttermilk,vinegar and cocoa powder and a tinsy bit of red food colouring to intensify the colour.
Whoever said that nothing tastes as good as skinny feels clearly has never had a cookie & cream cupcake.