I finally made a decent cupcake from scratch. Paula Deen's Red Velvet--I tweeked it a little by cutting down on the oil. Still came out very moist. I made a boiled frosting. Basically I boiled some flour, milk, and sugar until thick like glue. Let it cool and beat in some butter. Very tasty, but very soft. I liked it much better than cream cheese on the red velvet cake. I really need a frosting that will crust though. There is no way I could transpost these to the Farmer's Market I am planning on selling at. Is there anything I could add to this recipe to make it crust and more stable?
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4/4/09 at 9:26am