Classic Red Velvet

Ahhhh, red velvet, it's everybody's favorite. And I didn't make it for years because I didn't know the big fuss. And I was afraid of red dye.

But last week, I finally lost my red velvet virginity. And boy was it memorable. I get it now. A good red velvet has a hint of tang, a faint aroma of cocoa, and just sweet and sour enough cream cheese frosting.

The recipe was actually very easy and you can get it from one of my favorite baking books:
The Sweet Melissa Baking Book: Recipes from the Beloved Bakery for Everyone's Favorite Treats

Just a note that if you make these, you have to eat them within three days. Otherwise the chocolate aroma fades, and the cupcakes are flavorless.