A friend ordered 50 chocolate M-size cupcakes for an event she's organising
Chocolate M-size cupcakes before topped with buttercream frosting
Cupcakes in a Box: 12 Cupcakes presented to the Guest of Honour after the talk
Cupcakes for the rest of the guests
The cupcakes before their trip to the oven. You could see the carrot and walnut filling.
The red velvet cupcakes is a delicacy made famous in the Southern United States. The cake owed it's deep red colour to the mixture of red food colouring and cocoa powder.
Through out the little experience I have in baking, this is the only recipe that uses white vinegar at the very end of the recipe. Therefore, those attempting on the recipe would need to be very careful not to over mixed, as it would result in the cake coming out hard. 
It is advisable to mix manually after the vinegar and baking powder has been added to the batter.
The cream is made from a mix of cream cheese, butter and white chocolate.
The fusion of the sweetness of the cake and sourish and saltiness of the cream, makes eating the red velvet cupcake a gastronomical experience that leaves you craving for more. For those trying the recipe, it is definitely a culinary challenge. I have for one, have to go through trial and error, this being my fourth time, to reap the expected result.
A simple design using the usual M2 nozzle and with red heart candy as a finishing.
White background, piped with green icing and red heart shaped candy as decor.
Some of the cupcakes were decorated with the names of the attendees as seen here.
Here they are 36 chocolate flavoured L size cupcakes with green and white butter cream.
Another simple design using the M2 nozzle. We alternate design between pink and white icing.
S size chocolate cupcake topped with pink icing using M2 nozzle.
The same design decorated with heart-shaped candy.
Feel like sinking in your teeth into one of these? Fret not, you are not alone ;-)
We've decided to explore another recipe of Red Velvet cupcakes (Thanks Linad, for the recipe). Usually, it is topped with cream cheese icing. However, this time around we've decided to topped it with chocolate icing and freshly ground coconut.
Here's the Red Velvet before they were topped with chocolate icing.
Here they are again, topped with chocolate butter icing.
Our third try of the Red Velvet recipe, reckon this is the best outcome.
The Red Velvet cupcake with lamington top.
Here's the cupcakes right out from the oven. If you do not prefer too much food colouring in the batter, you could add more coco powder for a deeper shade of red.
Instead of cream cheese icing, we've decided to use butter cream instead and sprinkled it with Oreos.
It tasted just as good with butter icing...Yums!!
We've tweaked the recipe for vanilla cupcakes and made it into chocolate. The recipe requires three cups of flour and we've substitute the third cup with coco powder. In addition, instead of full cream milk, we used soy milk. The result, a melt in the mouth chocolate cupcakes with a rich chocolate taste, that left everyone wanting more. 
The bellyaching chocolate cupcake...
The cupcake topped with vanilla icing, sprinkled with Oreos and decorated with red-heart shaped candy.
We've alternate the design by sprinkling some with rainbow candy balls and decorating it with red heart shaped candy in the middle.
