Red Velvet SMELVET

In reviewing my older post, I now realize how one can grow in such a short amount of time. Red velvet is no longer an enigma to me. And some of the places on my list would never make the cut now. I question if a few of the shops even still exist. Speaking of Red Velvet, I've mastered the subject. In fact, out of all the shops, I've frequented in the past, I think, NO I know, that my red velvet cupcakes are waaaaaaaay better, than all. Now I'm not partial because I made them, because I'm usually my worst critic. PLUS, people have told me that mine are the best. To be honest folks, red velvet is all about the icing. Yes, the cake is important, because the texture of a cake can make or break it. However, the hoopla surrounding this otherwise gross looking cake is clearly how cheesy or sweet the icing is, and I've mastered that part.

People think that I found this special recipe left by "Big Mama" in a drawer in her old dusty house. In fact it is Big Mama's recipe, but not my Big Mama's. It's the Big Mama of cable tv's recipe, Paula Deen. However, when I tell people that, they try it, and theirs never taste the same. Well because, it's not totally true. I do use Paula Deen's recipe as a base, but I also throw in a few special extras to make it mine. One of them being....