Well, it's finally here - my 200th blog post! Due to my incredibly erratic posting habits, it has only taken me four years to get here (!), but it has definitely been fun.
To celebrate, I decided to celebrate with a lovely little Raspberry Red Velvet cupcake, topped with Grand Marnier-laced Swiss Meringue Buttercream. Yum! The cupcake recipe is from a book called Sparkle Cupcakes (which, if you so choose, you can purchase by following the link). I've now baked just two of the cupcake recipes from this book, and honestly I find them not quite so light and fluffy as my usual go-to recipe (which is Billy Reece's Vanilla Vanilla recipe). However, there are some wonderfully interesting flavour combinations in this book, and I will make more of them. This RRV cupcake, for example, is delicious - I love red velvet for its beautiful texture and dramatic good looks, but the only criticism I sometimes have is that it doesn't really know what it is, flavour-wise. Is it vanilla? Is it chocolate? What's going on? Well these cupcakes don't dither at all - the beautiful raspberry twang comes through loud and clear, with a subtle chocolatey thing going on in the background... mm-mm!
Unfortunately I can't share the recipe with you, as it's from a cookbook and I don't like violating people's copyright, but to be honest it would probably be completely possible to replicate this just by adding some raspberry puree (or leftover raspberry coulis) to your regular red velvet recipe... If you try it, let me know how it turns out! Highly recommended as a flavour combination!