Microwave Caramel Chocolate Brownie & Judge Giveaway!

Microwave Caramel Chocolate BrownieThe lovely people over at Judge have sent me some of their gorgeous double walled glasses to test out this week. There’s plenty of great features, but the best? They’re the perfect size for microwave mug cakes! Or in this case, a rich and gooey caramel choc chip brownie. I warn you though, approach this recipe with caution – it’s very dangerous for your waistline!

Here is what you will need to make 1 serving.

  • 2 tbsp (30g) Unsalted Butter
  • 2 tbsp Golden Caster Sugar
  • 1 tbsp Soft Light Brown Sugar
  • 1 tbsp Cocoa Powder
  • 1 Egg Yolk
  • 1/2 tsp Vanilla Extract
  • 4 tbsp Self Raising Flour
  • Pinch of Salt
  • 2 tbsp Milk Chocolate Chips
  • 2 tbsp Caramel (or Dulce De Leche)

Essential Equipment

  • 250ml Microwavable Mug or Glass

Place the butter in a small bowl & microwave for 20 seconds or so until melted.

Microwave Caramel Chocolate BrownieAdd in the caster sugar, brown sugar & cocoa powder. Mix with a fork until smooth & thoroughly combined.

Microwave Caramel Chocolate BrownieAdd in the egg yolk & vanilla extract and beat together.

Microwave Caramel Chocolate BrownieThen add in the flour & salt and again, beat until smooth & thoroughly combined.

Again, beat until smooth & thoroughly combined.Mix through half the chocolate chips (1 tbsp) then spoon half the mixture into your chosen mug or glass.

Top with half the caramel. (1 tbsp.)

Again, beat until smooth & thoroughly combined.Then add the remaining half of the brownie batter and top with the last 1 tbsp of caramel.

Again, beat until smooth & thoroughly combined.Place onto a plate and cook in the microwave using the following guidelines:

600W – 50 seconds

800W – 30 seconds

1000W – 25 seconds

Then top with the remaining 1 tbsp of chocolate chips & place back into the microwave for another 30 seconds.

You may need to do this in 10-15 second intervals to prevent it from spilling over the edges.

Again, beat until smooth & thoroughly combined.If you can handle it – leave to cool for 15-20 minutes. This allows it to become really nice and gooey in the middle but chewy round the edges. Worth the wait, trust me.

If you like, top with more caramel & dust with a little cocoa powder to finish. Or you can just devour it straight away!

Microwave Caramel Chocolate BrownieI have to admit, I’m very impressed with these Judge glasses. The double walled concept has quite a few benefits. For example, with hot contents, the heat stays trapped within the glass but the outside wall just stays warm to the touch. Great for handling & making it ideal for hot drinks or hot desserts like this microwave cake. Alternatively, with cold contents, you don’t get that annoying condensation dripping all over the place. Fantastic for those hot Summer days when you want an ice cold drink! They’re also microwave & dishwasher friendly which is ideal for the modern day family.

So how would you like to get your hands on some of these wonderful glasses for yourself?

Judge Glassware CompetitionThose fabulous folks over at Judge have given me a set of 4 Double Walled Glass Tumblers, plus some other great goodies, to give to one of you lucky lot!

This spectacular prize worth over £55 consists of:

  • 4 x Double Walled Glass Tumblers
  • a 26cm Ceramic Mixing Bowl, which also doubles up as a gorgeous serving bowl. A perfect size & quality for when you want to make double batches or serve large quantities of delicious snacks at parties.
  • a Fine Mesh Shaker. A convenient little kitchen must have, ideal for sprinkling cocoa powder or icing sugar onto any dessert you like.
  • a Silicone Scraper with stainless steel handle & a handy hanging loop.

All you have to do to be in with a chance is one of the following:

 

1. Like the KitchenMason Facebook Page & Judge Cookware Facebook Page – share the competition photo on the KitchenMason timeline

2. Follow @KitchenMason & @JudgeCookware on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed with the hashtag #WinJudgeGlass

Not on social media? No problem!

3. Subscribe to my blog via e-mail or WordPress (on the right hand side of the page) and leave a comment on this post to say you’ve done so.

 

Competition is open to UK residents only and closes on Easter Monday 6th April at 7pm.

The winner will be announced on both Facebook & Twitter shortly after.

I hope you enjoyed the post my lovelies, and good luck!

Miss KitchenMason

Victoria Sandwich Cake

Victoria Sandwich CakeIt’s Mother’s Day this Sunday & I’m quite excited as it’s the first one I actually qualify for! Although I’m of the firm opinion that we should appreciate our Mums all year round, I also think it’s nice that we set aside a day to really spoil them rotten. And what’s the best way to do that? With cake of course!

This brilliant ‘back to basics’ recipe for a classic Victoria Sandwich Cake is so simple, it’s perfect for Dads & kids to team up and really put a smile on Mum’s face this weekend.

So, here is what you will need to make an 8″ cake.

(Recipe adapted from BBC Good Food.)

For the Sponge

  • 200g Golden Caster Sugar
  • 200g Unsalted Butter, Room Temp
  • 4 Eggs, Room Temp
  • 200g Self Raising Flour
  • 1 tsp Baking Powder
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract (Optional)
  • 1/4 tsp Salt

For the Filling

  • 100g Unsalted Butter, Room Temp
  • 140g Icing Sugar
  • 1/2 tsp Vanilla Extract (Optional)
  • Approx 300g Strawberry Jam
  • Icing Sugar for Dusting

Essential Equipment

  • 2 x 8″ (20cm) Round Loose Bottomed Cake Tins

A little note about the Room Temp instruction. Cake batters work much better when all ingredients are the same temperature. They blend together easier & you’re far less likely to end up with a curdled batter which can create large holes in your finished cake. Plus, it makes it far easier to work with. Simply take your ingredients out the fridge at least an hour or so before you want to use them.

Now, lightly grease the base & sides of your cake tins & line the bases with baking paper.

Preheat your oven to 190°C/Fan 170°C.

Either in an electric stand mixer or a large bowl with an electric hand whisk – add in all the sponge ingredients & mix together until smooth & lump free.

Victoria Sandwich CakeDivide the batter evenly between the two tins & smooth with a spatula. To prevent the cake from doming so much in the middle – put a ‘dip’ in the centre of the batter.

Victoria Sandwich CakePlace in the centre of the preheated oven (preferably on the same shelf) for about 15-20 minutes or until a skewer inserted into the centre comes out clean.

Victoria Sandwich CakeLeave to cool in the tins for 10 minutes. Then slide a pallet knife around the sides of each cake to loosen, remove from the tin, peel off the baking paper from the base & leave to cool completely on a wire rack before decorating.

To make the buttercream filling, place the butter, icing sugar & vanilla extract (if using) into either an electric stand mixer or a large bowl with an electric hand whisk. Mix slowly to start with (or you may find yourself head first in a mushroom cloud of icing sugar!)

Increase the speed and beat until light and fluffy. (At least 3-4 minutes.) Scrape down the sides of the bowl periodically and if you need to loosen the mixture a little – add a splash of milk and continue to mix.

Victoria Sandwich CakeOnce the sponge layers have completely cooled, place one layer onto a cake stand. If you need to, level the top by slicing any domed cake off with a large, sharp knife.

Then smear the buttercream evenly all over the top, right to the edges.

Victoria Sandwich CakeTop with the jam and spread out evenly. Not quite right to the edges, but close. Remember this will squash outwards slightly when you put the top layer on.

Victoria Sandwich CakeWhen you’re happy with that, top with the remaining sponge layer. I like to level any dome and use the bottom side to give a nice flat edge. But it’s entirely up to you.

Place a heaped teaspoon or two of icing sugar into a sieve, then generously sprinkle all over the top of the cake.

Store in an airtight container and eat within 2 days.

Victoria Sandwich CakeI told you it was easy! I love the all in one sponge method. It’s so simple & quick that anyone can do it! Yes, even those of you who claim you can’t bake – you can do it too!

So here’s to all you wonderful Mums out there that put up with our dirty washing, our bad tempers and untidy bedrooms, yet still (somehow!) love us unconditionally. You are all incredible and I hope you are showered with appreciation and love this Sunday, because you deserve it.

Until next time my lovelies!

Miss KitchenMason

Oreo Fudge

White Chocolate Oreo FudgeBlogging, as you can imagine, is very difficult when teamed up with becoming a Mum for the first time. I usually love spending hours in the kitchen making anything and everything that takes my fancy but I just don’t have the time or energy anymore. When I came across this recipe (adapted from Dessert Now Dinner Later) I actually thought it was too good to be true. So much so, I read through the recipe at least 5 times before considering to attempt it! I mean, it takes like 10 minutes (plus chilling time) to make, it only has 3 ingredients & the white chocolate/Oreo combination? One of my all time faves! Seriously, it’s not sorcery, witchcraft or magic – it can be done. (P.S. This would also make a great gift for your Mum on Mother’s Day!)

Here is what you will need to make approx 64 bitesize pieces.

  • 210g Oreos (approx 20)
  • 400g Tin of Condensed Milk
  • 360g White Chocolate

Equipment

  • 8 x 8″ Square Silicone Tin OR 8 x 8″ Square Metal Tin

If you are using a silicone tin, lining is optional. If you are using a metal tin – line the base & sides so you can pull the slab of fudge out when it’s set.

Chop the Oreos into reasonably chunky pieces, or if you are short on time or patience (like me!) blitz them in a processor until chunky crumbs form. Just be careful not to go too small.

Pour the condensed milk into a large saucepan and break in the white chocolate. Gently melt together, stirring constantly, over a low heat until smooth.

White Chocolate Oreo Fudge

White Chocolate Oreo FudgeTake off the heat and add in two thirds of the chopped Oreos. Stir until evenly distributed then quickly pour into the prepared tin.

White Chocolate Oreo FudgeSpread out using a spatula or the back of a spoon, then sprinkle over the remaining Oreos and press into the top.

White Chocolate Oreo FudgeAllow to cool for 15-20 minutes at room temperature, then place in the fridge to chill for about 4 hours or overnight if you have the time.

Once the fudge has completely set, remove from the tin & cut into an 8 by 8 grid to make 64 pieces. (Or however many pieces at whatever size you like.)

This will store in the fridge in an airtight container for up to 1 week.

White Chocolate Oreo FudgeI’m not sure it’s such a good thing that I keep finding all these insanely quick & easy treat recipes lately, but my sweet tooth is definitely very happy about it! I absolutely adore this recipe. It’s ridiculously easy to make & if you haven’t tried white chocolate and Oreos together – where have you been all your life?! You need to get on this NOW!

This is definitely a recipe I will be making again. I might even try it with milk or dark chocolate next time… Mmmmmm!

I hope you enjoyed the post my lovelies, I’m off to eat more of this fudge!

Until next time.

Miss KitchenMason

Quick Onion Pasta

Caramelised Onion PastaBeing a new Mum I am in desperate need of quick, easy & filling meal ideas. As you can imagine, I have very little time on my hands anymore – juggling my new responsibilities as a parent!

This gorgeous pasta dish only takes about 30 minutes to make & is incredibly tasty. Just what I’ve been looking for! (Recipe adapted from The Silver Spoon: Pasta cookbook.)

Here is what you will need to feed 2 hungry parents. (Easily doubled)

  • 40g Butter
  • 2 Large Onions
  • 1/2 tsp Dried Thyme
  • 200g Fusilli Pasta *
  • 15 – 20g Freshly grated Parmesan
  • Salt & Pepper

* or any dried shaped pasta of your choice

First job – peel & slice the onions as thinly as you can.

In a large, non stick frying pan – melt the butter over a low heat.

Add the onion into the pan and cook over a gentle heat for about 20 minutes until the onions have gone soft & golden brown. Don’t be tempted to turn up the heat as this could make them crispy.

Quick Onion Pasta

Quick Onion PastaMeanwhile, cook the pasta according to the packet instructions. When it is cooked, before draining, Reserve a little of the water for later. (About 100-200ml)

Add the thyme to the onions and season well with salt and pepper. Give it a stir.

Quick Onion PastaTip the cooked pasta into the frying pan with the onions & add the reserved water. Stir it all up and warm through for a minute. Season with more salt & pepper if you think it needs it.

Quick Onion PastaDivide between two bowls, top with a generous sprinkling of the grated parmesan cheese and devour!

Quick Onion PastaI don’t know about you but I am a huge onion fan. To me, any food that stinks is all good in my books! This really is delicious though and perfect for those of us with busy lives. Only taking about 30 minutes from start to finish to make, no excessive pot washing to do afterwards & those hearty carbohydrates keeping you fuller for longer – it answers all my prayers! A meal I am more than happy to add to my repertoire & one I think you should too :)

I hope you enjoyed the post my lovelies – until next time.

Miss KitchenMason

Microwave Caramels!

Microwave Caramels!This recipe, as it did me, will surprise you. I genuinely had no idea you could make soft caramels like these at home! But get this, not only can you make them at home – they’re really easy, no bake & made in just 7 minutes in the microwave. I know right?! This is a dangerous recipe! (Thanks to Averie Cooks for sharing the original recipe – I officially love you!)

I will keep you waiting no more – here is what you will need to make about 36 caramels.

For the Caramel

  • 110g Unsalted Butter
  • 110g Granulated Sugar
  • 100g Light Brown Sugar
  • 165g Golden Syrup
  • 150g Condensed Milk
  • 1 1/2 tsp Vanilla Extract

For the Chocolate Coating & Decoration

  • 100g Dark Chocolate
  • 200g Milk Chocolate
  • Any Decoration of Your Choice (see suggestions later in the post)

Essential Equipment

  • 8 x 8″ (20 x 20cm) Square Tin
  • Microwave

Please note: the cooking instructions are based on an 800 watt microwave & the chilling time is at least 4 hours

Firstly, generously grease & line the base & sides of the tin with baking paper.

In a large microwavable bowl, melt the butter. (It will take approx 90 seconds.)

Microwave Caramels!Add in both sugars, the golden syrup & condensed milk. Give it a really good stir.

Microwave Caramels!Place into the microwave and cook on full power for 3 mins 30 secs.

When done, take a piece of damp kitchen roll and wipe away any crystals that have formed around the bowl. (This is important as these crystals can ruin the whole batch of caramel!)

Microwave Caramels!Put back into the microwave and heat on full power for a further 3 mins 30 secs. I recommend you watch whilst this is cooking as it will bubble quite violently & you don’t want your microwave getting covered in this stuff!

When cooked, add in the vanilla and give it a good stir. (Careful as it is very hot & might spit)

Microwave Caramels!Pour the caramel into the prepared tin and leave at room temperature for about 30 minutes to cool a little before putting in the fridge. Chill for at least 4 hours or overnight.

Microwave Caramels!When the caramel has set (it will still be quite soft) carefully remove from the tin & place on a chopping board/mat covered in baking paper.

Microwave Caramels!Now you need to slice it. I would advise actually coating your knife with a little sunflower oil (or similar) as this stuff is SO sticky it will be very difficult if you don’t.

Obviously – please be careful when doing this as slippy fingers & sharp knives tend not to mix very well! 

I cut mine into a 6 x 6 grid to make 36 caramels but you can cut whatever size you like.

Microwave Caramels!You could actually leave them like this if you wanted to or you could coat them in chocolate like I did.

Simply break all the chocolate into a large microwavable bowl & heat gently in short, 20 second bursts (stirring in-between) in the microwave until melted and smooth.

Have a lined baking tray ready to put your covered caramels on to set.

Microwave Caramels!There are lots of methods of coating things in chocolate. You could rest each caramel on a fork and dip in then shake off any excess. Me? I used cocktail sticks to dunk the caramel into the chocolate and then shake off any excess.

When coated, place each caramel on the prepared baking tray & top with a decoration of your choosing. (Be quick before the chocolate sets!) You could use sugar strands, hundreds & thousands, a few flakes of sea salt or whatever takes your fancy!

The most important things to note are that the caramels will melt if kept in the warm chocolate for too long & if the chocolate starts to firm up – just pop it in the microwave for another 20 seconds to loosen it up again.

Other than that – go nuts!

Once you’ve coated them all, place them on the baking tray in the fridge to set/firm up for a couple of hours.

They will store in an airtight container in the fridge for a few months. (Not that they will ever last that long!)

Microwave Caramels!See – I told you this was a dangerous recipe! Hand on heart, every person that has tried these has proclaimed, “oh my god, they’re amazing!” They also can’t believe that they were made with next to no effort AND in the microwave. To be honest, I still can’t either – they’re fantastic!

You have to give these at try.

I would also like to take the opportunity to apologise for the lack in presence on both my blog & social media. If you weren’t already aware, I am now the proud mother to a beautiful daughter & life has all of a sudden become very hectic! I am trying to do my best to juggle everything & will post what I can when I can. After all – I’ve still got to eat!

Well, I hope you enjoyed the post my lovelies – until next time.

Miss Kitchenmason

Cheesecake Filled Chocolate Strawberries!

Cheesecake Filled Chocolate Strawberries!Still stuck on what to do for your Valentine this year? Why not give these gorgeously romantic, cheesecake filled, chocolate covered strawberries a try? They’re pretty easy & quick to make, so perfect for a last minute idea.  You honestly wouldn’t believe how delicious they are as well! I mean, chocolate covered strawberries are amazing on their own, but add vanilla cheesecake into the mix and Jiminy Cricket you’ve got heaven in a bite!

There are tons of recipes and methods out there for these little beauties but here’s how I did it.

(Recipe adapted from Make It & Love It.)

What you will need:

  • 160g Philadelphia Original Cream Cheese
  • 60g Icing Sugar
  • 1 tsp Vanilla Extract
  • 400g Punnet of Strawberries *
  • 150g Milk Chocolate
  • 50g White Chocolate (Optional)

*Double check the strawberries when you buy them. You want them quite firm but not green. (And obviously not soft & over ripe or they will be very difficult to work with!)

To make the cheesecake filling, either in an electric stand mixer with the balloon whisk attachment or a large bowl with a hand whisk, whip together the cream cheese, icing sugar & vanilla extract until it’s light, smooth & holds it’s own shape.

Chill in the fridge until needed.

Cheesecake Filled Chocolate Strawberries!Meanwhile, prepare the strawberries.

Give them a wash & dry them thoroughly. Any water left on them could make the chocolate seize so it’s worth doing properly.

Hull them as you would do normally, then hollow out a little more so you can fit in more of that gorgeous cheesecake filling! (Don’t go too thin though as it will make it difficult to dip in the chocolate later – as I discovered!)

Cheesecake Filled Chocolate Strawberries!Strawberries tend to seep juice once they’ve been cut so I actually found it best to dab the insides with a bit of kitchen roll before filling. Also, due to the seeping liquid, it’s best to not make these more than a couple hours before you plan on eating them.

Load a piping bag with a nozzle of your choosing (I used a 2D drop flower nozzle) and add the cheesecake filling.

Cheesecake Filled Chocolate Strawberries!Place on a baking sheet lined with baking paper & pop into the fridge to chill whilst we melt the chocolate.

Either in a glass bowl set over a pan of barely simmering water or a bowl in the microwave – gently melt the milk chocolate.

Remove the strawberries from the fridge and dip each one into the chocolate. Set back on the lined baking sheet.

When all the strawberries have been dipped, pop back into the fridge to set.

Or, if you like, you can go a little further with the decoration & melt some white chocolate in the same way as you did the milk. Then pour this into a piping bag, snip the end & pipe zig zags over each strawberry.

Cheesecake Filled Chocolate Strawberries!Chill in the fridge to allow the chocolate to set. If you are short on time – pop them in the freezer and they will set quicker.

Cheesecake Filled Chocolate Strawberries!Now you can enjoy them with your loved one. Who will be totally bowled over by how incredible these naughty little treats are by the way!

Seriously, don’t fill up on dinner when you have made these – you will want as much room spare in your belly as possible! No they’re not healthy and no they’re not low calorie – but what’s it all for if we can’t be a little mischievous every now and then eh??

Trust me, you NEED to make these. You will love them, your other half will love them & generally there will just be lots of cheesecake, strawberry, chocolate love in the air!

Hope you enjoyed the post lovelies.

Miss KitchenMason

 

Red Velvet Cupcakes

Red Velvet CupcakesValentines Day is just around the corner and if you’re anything like me – you’ll be wondering what on earth you can buy or make for your loved one. I have always been pretty useless at gift buying, but baking? Now you’re talking my language!

Here’s a great gift idea for you to have a go at. Red Velvet Cupcakes. Is there anything more Valentines than red velvet?? With a gorgeously decadent cream cheese frosting, these are the perfect indulgence for you and your other half!

Here is what you need to make 12.

(Recipe adapted from The Hummingbird Bakery Cookbook.)

For the Decorations *

  • White Fondant Icing
  • Red Fondant Icing (Or red food colouring gel)
  • Heart Shaped Cutters

* I recommend you make these 24hrs in advance if you can. This allows them to harden slightly instead of staying ‘floppy.’

For the Cake

  • 60g Unsalted Butter, Room Temp
  • 150g Golden Caster Sugar
  • 1 Egg, Room Temp
  • 10g Cocoa Powder
  • 2 tbsp Red Liquid Food Colouring OR 2 tsp Red Food Colouring Gel
  • 1/2 tsp Vanilla Extract
  • 120ml Buttermilk
  • 150g Plain Flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1 1/2 tsp White Wine Vinegar

For the Cream Cheese Frosting

  • 300g Icing Sugar
  • 50g Unsalted Butter, Room Temp
  • 125g Philadelphia Original Cream Cheese **

**Don’t use a cheaper alternative or a ‘lighter’ version. Your cream cheese frosting will end up potentially very runny/wet if you do. The only one I have found to be stable enough is Philadelphia, original full fat cream cheese. In the words of Joey Tribbiani – If you’re going to do something wrong, do it right!

 

For the decorations – If you are making the red coloured fondant yourself, just add some red food colouring gel to ready white fondant icing and knead until the colour is evenly distributed.

Then, on a work surface lightly dusted with icing sugar, simply roll out the fondant to about 3mm thick & cut using heart shaped cutters of your choosing.

If you are sticking shapes together, just dab on a little cold water and press lightly together. They will stick when dried.

Once you’ve cut out your shapes, on a tray lined with baking paper, place them out at room temperature to dry for 24 hours.

 

Onto the cake!

Preheat your oven to 170°C/Fan 160°C & line a 12 hole cupcake tin with cases. (I prefer to use foil cases as they don’t seep grease.)

Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light & fluffy.

Beat the egg and gradually add this into the bowl. Mix on a high speed until well incorporated and smooth.

Red Velvet CupcakesIn a little bowl, mix together the cocoa powder, food colouring & vanilla extract to make a paste. If you are using a gel colour you may need to add a little water to loosen it.

You are looking for a deep red colour. (Remember that colours lighten once baked so don’t be skimpy!)

Red Velvet CupcakesAdd the paste into the butter mixture and mix until smooth. Scrape down the sides of the bowl then mix again to ensure the colour is evenly distributed.

Red Velvet CupcakesWith the stand mixer/electric hand whisk on a slow speed – gradually add in half the buttermilk and mix until smooth. Then sift in half the flour and mix again until smooth. Repeat until all the buttermilk & flour are used up. If needs be, scrape down the bowl to make sure all the ingredients have been evenly distributed.

Then add in the salt, bicarbonate of soda & white wine vinegar and mix on a medium/high speed until smooth.

Red Velvet CupcakesDivide evenly between the 12 cupcake cases. (They should be about half to two thirds full.)

Bake in the preheated oven for 18 – 25 minutes. To test, insert a skewer into the middle of a cupcake. If it comes out clean, they’re cooked. If there is batter on it – they need a little longer.

Once cooked, allow to sit in the tin for a couple of minutes then transfer to a wire rack to cool completely before decorating.

Red Velvet CupcakesMeanwhile, let’s get on with the cream cheese frosting.

Sift the icing sugar into the bowl of an electric stand mixer and add the butter. Mix on a medium/slow speed until well mixed. (Or use an electric hand whisk & a large bowl.)

Red Velvet CupcakesAdd in the cream cheese & mix slowly to start with (until the icing sugar is no longer a risk of mushroom clouding your kitchen!) then mix on high until really light and smooth for about 5 minutes.

Be careful not to over do it though – cream cheese frosting is a delicate creature & will become very runny if you over mix it.

Red Velvet CupcakesChill in the fridge until ready to decorate your cupcakes.

Red Velvet CupcakesWhen you’re cakes are completely cool – load a large piping bag with a nozzle of your choosing & fill with the cream cheese frosting.

I used a 3M open star nozzle and piped frosting from the outside edge inwards.

Then simply top with your sugar heart decorations and et vous voila!

Red Velvet CupcakesI usually say not to put cake in the fridge as it will dry it out quicker – but due to the cream cheese frosting, I recommend it with this particular recipe. They should keep for 3-4 days in a cardboard cupcake box. (If possible, don’t store in plastic as the sugar decorations will sweat.)

And there you have it! Sumptuously tempting, red velvet cupcakes that are good enough to make anyone fall in love with you!

I hope you enjoyed the post lovelies.

Miss KitchenMason