I still don’t get the appeal of red velvet cake, but other people do – it’s hugely trendy right now – the It-Girl of bakery cake (because when you buy them you don’t see all that bottled red food colouring going in) – and so I posted a recipe for red velvet cupcakes over at Family Kitchen. These have less food colouring than most (it’s not unusual to see a recipe call for an entire bottle) – if you’re thinking beets might do the trick naturally, sadly they don’t – while the batter is a brilliant pink, they turn reddish brown upon baking. Yes, it was a great idea.
Sorry to send you over there for the recipe, but they gave me a regular gig, which means I can do what I love and our electricity stays on. Silver lining: I’ll have something new for you here every day too, even if it’s in the form of a tasty breadcrumb trail.