These Red Velvet Cupcakes were made today – half with piped vanilla frosting and half with vanilla cream cheese frosting. The cream cheese frosting is the classic topping for Red Velvet cakes. I do like it with the Union Jack napkin, I must say!
The others I decorated with a simple red blossom and red heart chocolate dragees on the cream cheese frosting, as they have to be stored in the fridge. One of the great things about any oil based cake such as carrot cake or red velvet cake (apart from the taste, of course!) is that they keep very well in the fridge, unlike a butter-based sponge, which really hates to be refrigerated.