My favorite red velvet cupcakes with cream cheese frosting recipe.  These red velvet cupcakes are light, have the trademark red color with a hint of chocolate flavor and a little tang from the buttermilk.  They are perfectly moist with the most delicious cream cheese frosting

Red Velvet Cupcakes with the best cream cheese frosting {Video Recipe}

When I was working on my home based baking venture The Pink CakeBox, these red velvet cupcakes were the most requested cupcake flavor and I always got a great feedback from whoever received them. Even after I stopped baking for orders, there are a few customers who still come and request these red velvet cupcakes.

I have made this recipe at least a 100 times, if not more and it has never failed me. I do a mix of oil and butter in the batter. The oil makes these red velvet cupcakes moist, and the butter gives that great butter flavor that just oil cakes lack.

The highlight of these cupcakes is of course the cream cheese frosting, which I have perfected over the years. Its not overtly sweet, perfect amount of tang from the cream cheese and frosts well too. The trick to not getting a runny frosting is to make sure you don’t beat the cream cheese too much. That is why I always beat the butter separately to make it light and fluffy first, before adding the slightly beaten cream cheese and then once the cream cheese is added only beat for another minute or so.

Red Velvet Cupcakes with the best cream cheese frosting {Video Recipe}

I know I have posted a recipe for red velvet cupcakes before but for the past couple of years I have been using this recipe, so thought will post the recipe here. Since, its Valentine’s Day on the 14th, I thought these would be perfect for you to make for your loved ones or just for yourself, because why not!

I also did a video for the cupcakes. My friend helped me shoot it and I then edited it. I am planning to do more videos for the blog. Hopefully, between client shoots, I do get time to work on the videos I have planned. Let me know what you think of this one.

If you do make these cupcakes, please make sure you tag me on instagram, facebook or leave a comment here. While the recipe yields 12 cupcakes, it easily doubles to make 24.

Red Velvet Cupcakes Recipe Video from Shumaila Chauhan on Vimeo.

Video: Anubhav Sood

Edit and recipe: MuddyChoux Photography

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Review of Katy Sue Design Moulds

As most of you who have been following my page know that few months back I started my home based baking business in India by the name of The Pink CakeBox (yes I know there is a fairly famous Pink Cake Box in the US, and honestly it did not strike me till only after it was too late to change, but we are not related – I wish we were but we are not).

Baking and decorating for TPC is the reason why I have been away from blogging these days. I try my best to post as often as I can, but this place still keeps getting neglected. I do miss blogging immensely, and while I enjoy baking for others (especially when you receive wonderful feedback), I do miss baking and cooking for myself. I also do miss styling and shooting the food I make. And truly wish I could do it more often.

To keep the blog more active, I did mention that I will post about my cakes and bakes here once in a while. So today I am sharing a review of these new Katy Sue Design moulds I bought from a local store in Chandigarh, Chef’s Gateway.

Though not many, but I do have a few silicon moulds for my cake decorating- you know the cheap ones- some bought off ebay or amazon, or a local craft shop that carries stuff that is made in china. For the price, they do get the job done fairly fine, but after spending a good deal on these katy sue moulds, I realize that quality does come with the price. And while the katy sue moulds are more expensive, they do deliver a good quality product and I am sold.

Generally I have to fairly dust the mould with corn starch to get the desired shape out and even then it does not always come out perfect, but when I used these moulds to make the pots, I didn’t use any dusting and the shapes came out fine. The same held true for the frame mould (the final product shown in the picture above). To be on the safer side, a light dusting will not hurt.

I am including a step by step process of using these molds, but in case this is not as helpful, there is a video tutorial on youtube which should explain the process better.

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Fudgy Chocolate Cupcakes with Chocolate Fudge Frosting | The Novice HousewifeA conversation with one of my friends who is an excellent baker herself led to the discovery of this rich, fudgy chocolate cupcake recipe that I am sharing today. She swears by Martha Stewart’s ultimate chocolate cake recipe and told me to try it out as well. With Martha Stewarts ultimate chocolate frosting recipe on top.

Since I wanted to give the cake to a few people, I thought it would be best to make cupcakes out of the recipe, since they are always more easy to share.

Most cake recipes can be successfully converted to cupcakes without changing anything except their baking times (and of course the pan you using to bake). Cupcakes generally take lesser time to bake than cakes. According to the recipe instructions the cakes take 35 minutes to bake, but my cupcakes were done in 20 minutes, and might even take 18 minutes for you, so check for doneness around that time. They will be done when a tester comes out clean.

This recipe yielded 32 cupcakes for me, but depending on how you fill your cupcake pans you could get more or less. The frosting was enough to frost 32 cupcakes, with some frosting still leftover.

Fudgy Chocolate Cupcakes with Chocolate Fudge Frosting | The Novice Housewife

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