Woah. It almost feels foreign being back on here…i hope you guys haven’t been left disappointed by my abnormal absence and seeming abandonment of the blog. It has not been abandoned. I just had security issues with my laptop which lead to security issues with my blog! Anyway my super talented tech-savvy twin saved me and got things back up and running alhamdulilah.

First and foremost, I’d like to wish every muslim a blessed

                                                                                 ★★.. Єĭ∂ МטβаЯαқ .. ★★ !!!

This post is somewhat eidy itself. I’m a regular at baking for Eid (more than often, cupcakes) and after tasting a red velvet cake due to all the rage surrounding it a couple of months back, i decided to make it this Eid’s flavor. I dont know what it is about the thing, you just need to taste it okay. Maybe it’s the two tablespoons of cocoa powder that give it that distinct taste or the red colour that tricks our mind into differentiating it from “normal” cakes.

I figured i would just use a boxed Betty crockers mix, since i was not at all bothered to bake everything from scratch and risk ruining my cakes like the other Eid….


The verdict?

I never really did taste these cupcakes, but i wasnt really pleased with the smell coming from my oven upon baking them. It smelt so…commercial and processed >.< ??? If you’re a regular at home baking, you will understand what i mean .  AND THE COLOUR. It looked more like a chocolate cake than anything else and NOTHING like what is depicted on the box. Anywaaay, i wasn’t pleased but it was already baked and i spent money on the boxes so meh. Others may consider me being picky. Im sure its not that bad-tasting but once you’re used to home-baked goods, nothing can compare.

ONTO the icing.

The ICING… Oh my goat.  That was another disaster. I opted to pairing the red velvet cakes with the traditional cream cheese frosting (home made) and i messed up bad. Cream cheese icing consists of butter, icing sugar and cream cheese.

The mistake…

I was gleefully beating together my cream cheese and butter and gradually adding my icing sugar, excited and  expecting the outcome to look exactly like that i saw on My cupcake Addiction’s Youtube video, but no. As i continued beating my frosting i began to horrifically realise the icing was SEPERATING and in fact becoming more runny than of a stiff piping consistency. I brushed it off and just added more icing sugar, put it in the fridge, added a cooked flour and milk paste, tried everything…still, it seemed my salvaging efforts were hopeless. I was pretty devastated. I did a little more research the next day (the morning of Eid) and discovered where i went wrong. Beating in the cream cheese together with the buttercream meant the cream cheese had been beaten for longer than necessary and led to its separation. The answer was to first beat together only the butter and icing sugar, then slowly adding in my cream cheese chunks at a time.

I did it and it was a SUCCESS. (Apologies for bad camera quality, was taken by my phone)


The next day, i decided to try my hand at baking red velvet cupcakes from scratch, and i tell you- the smell alone made me anticipate eating it once it was out of the oven. My very mother broke her fast with my cupcake and was holding back the temptation to helping herself to a second, and if my MOTHER likes it, it’s a sure winner- trust me. Was it better than the boxed mix? Well, obviously.


I created the chocolate hearts using a normal disposable piping bag, filling it with chocolate and sniping a little off of the end to pipe my designs onto parchment paper and set to dry.


T   H  E      C  A  K  E     R  E  C  I  P  E:

This recipe can be found on Laura Vitale’s website.

Makes 11 to 12

1 ¼ cup of all Purpose Flour
2 Tbsp of Cocoa Powder
½ tsp of Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ cup of Unsalted Butter, softened at room temperature
¾ cup of Granulated sugar
¾ cup of Buttermilk
1 Egg
1 tsp of Vanilla Extract
Red food Coloring

I used a regular buttercream recipe for the icing, no cream cheese. Piping nozzle used to pipe my icing swirl is a Wilton 1M.