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| la velvet rouge cheese cupcake |
Cupcakes are on this exciting trend of sweet yummilicious
dessert delicacy. Everywhere you travel, they have these small boutiques
specializing in sweet delicacies.
Cupcakes of all different flavours decorated in frosting of various
themes. How can one not pause and be in
awe of this edible craft? If you think about
it, it really is the ideal
dessert. It’s the perfect size. It’s individualized and if you have great
self-control, one cupcake is enough to satisfy your sweet tooth. :D
I call these cupcakes a delicacy because, let’s face it,
they are pretty expensive! Up to $4-5 for a single cupcake! All because they are sooo damn cute and pretty
that you just have to have one! I’m a
total sucker for cuteness. Had it not been my mr holding me and my wallet
back, I would have gained an extra 30 pounds and would have to hold a second
job just to fulfill my wants. I must
admit, once in a while, we do treat ourselves to such delicacies but the
problem is, I always feel sooo guilty afterwards! Firstly,
many of the cupcakes we buy are overly sweet, especially with the
frosting. Secondly, we all know it is
pretty easy and inexpensive to bake a batch of cupcakes! So why don’t I? I didn’t want to make just any ordinary cupcake;
it had to be different and had to stand out in flavour. The wow factor had to come in play.
Months ago, after some research, I combined several recipes,
twit some ingredients, making it my own.
I would call this la velvet rouge
cheese cupcake. Yummmm. The reason for me to make this type of
cupcake actually started off 3 years ago, when mr and I had a slice of
Cheesecake Factory’s red velvet cheesecake.
It was sooo yummilicious. Problem
is, the closest location is across the border in Buffalo! So we been looking and
tasting for the next best thing locally.
Only St. Phillips, a very well-known Italian bakery, with their plain
cheesecake, strawberry topped comes second best. So the
very first time I made a batch of my la
velvet rouge cheese cupcake, I was pretty impressed. The texture and flavour was exactly what I
wanted; the cake was soft and moist and the flavour was distinctive built by
the cheesecake component of the cupcake.
For those who got to try my first batch all agreed. My favorite compliment was from someone who
said he preferred my cupcake over St.Phillips.
Winner! Winner!
A week ago, I got a chance to make a second batch of the
cupcakes. I was excited because the first time around, I
was unable to take a decent photo of the cupcakes! My frosting skills were soooo poor that it
was an embarrassment! Sad thing is, I consider
myself to have decent drawing skills! So
I made sure the cupcakes were somewhat decent looking. I still got a long way to go with my frosting
skills! My piping bag kept air
bursting. Oh dear! This time, we shared
the batch to mr’s and my coworkers and boy was I giddy with the compliments I
received. :D Some have said they will
order from me for their next occasion.
Winner!
I am super proud of how this recipe of mine turned out. It had taken quite a bit of research to make
this recipe right; lots of patience, attention and love. As a lot of people say, love is the secret
ingredient. J Even though it was been quite some time that
I have put a halt to my textile design work for the corporate world with a stable Monday – Friday salary,
I found another outlet to be creative, with food. J.
Do your research, know your ingredients inside and out and
you will be amazed what you can put on your kitchen table. Best part is, you’ll be amazed just how much
money you save. :D
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| detail of la velvet rouge cheese cupcake :D |
