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We’ve finally reached an end to The Month of Lovey Dovey Recipes. Well, that’s what I’ve been calling it. Maybe you’ve been calling it “Stop with the Pink and Red Before I Throw Up” Month. Either way, it’s over.
And this one is a humdinger, humans. Do humans still say “humdinger?” Probably not. It’s a weird word. What does it even mean? Humdinger? It’s making me uncomfortable. Let’s start again.
And this one is a whopper, humans! Wait, do humans still say “whopper?”
It doesn’t matter. Moving on.
I’m sure you’re all aware of Red Velvet Bakery Emulsion (courtesy of the amazing Sweetapolita). I always struggle with red velvet cakes. They require SO much red food coloring and I’m hesitant to use the whole bottle that it seems to require. My red velvet cakes taste great; they just aren’t red. And what’s the fun in that?
Well, my problems have been solved. I guess. I haven’t actually tried it yet. I just got this a few days ago and the very first thing I did was slap it in a chocolate buttercream. Lo and behold! Red velvet buttercream that tastes exactly like red velvet cake.
Interestingly, on it’s own, the red velvet bakery emulsion smells like Skittles. Like it couldn’t get any better.
For these cupcakes, I used my favorite chocolate cupcake recipe, and I topped the cupcakes off with some red velvet cake hearts (red velvet cake mix + Dr Pepper) dipped in chocolate. It would have been so cute if my heart cutter wasn’t too big. Oh, well, we’ve got some… romantic?… half hearts here for you. That means you get to eat two!
Red Velvet Buttercream
adapted from Savory Sweet Life
1 cup (2 sticks) unsalted butter, softened
3-1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 tsp salt
2 tsp Red Velvet Bakery Emulsion
2-3 tbsp milk
1. In a large bowl, cream together butter and powdered sugar. Add cocoa powder and salt. Stir in Red Velvet Bakery Emulsion. Add milk, one tablespoon at a time, until desired consistency is reached.