Anyway, I took a crack at a Martha Stewart Red Velvet Cake recipe. I can't remember the exact link and forgot to take it down so I don't feel right sharing the recipe but I'm sure a simple Google search would yield the same results.
I decided to fancy them up with some gum paste flowers and try some two toned icing as well. This was also my first time trying Swiss Meringue Buttercream. I was pretty nervous about trying it because I'm quite comfortable with my super sweet buttercream icing but decided to take on the challenge. I only made half a batch at first and was surprised by how easy and yummy it was that I made another half batch to equal one batch :) I will blog about the process later but let me just tell you that the result tasted DIVINE! It tasted like silk and butter had a baby in my mouth. I could have ate the whole bowl myself!
HOWEVER, I didn't like how it tasted on the red velvet cupcakes. The cupcakes were quite sweet which made the SMBC taste not as sweet and too rich. I would like to try the SMBC on regular white or vanilla cupcakes and see how that works out. Or maybe I just didn't make it right and that's why it was that way.
Let me know what you guys think! And check out my Facebook page if you get a chance :)