A beautiful establishment. Love their I “W” Taipei tshirts, love the sound track they have playing in the background, love the “whatever” signage they have. The service was pretty decent as well….
BUT. This is a big BUT. They need to put some mosquito repellent around… until that happens I’m not going back there… Well may be I’ll just wear mosquito repellent myself cos the hotel is so beautiful that I really want to go back. arrgh i’m torn.
Wedding Cupcakes are one of the most popular trends for chic weddings nowadays. They are often given out as wedding favors or used as a replacement of the traditional wedding cakes. The bridal couple will be able personalize their cupcakes which can come in more than one flavors. And of course, my husband and I offered our guests wedding cupcakes as wedding favors at our wedding back in Nov 2010 as well. We ordered two flavors, the red velvet and snowball, from Sift Desserts HK and they have definitely done a fantastic job. Each cupcake was individually wrapped in their party favor boxes and ribbon tied with a matching red and white ribbon, as well as customized tags. I had fallen in love with the red velvet cupcakes ever since then and attempted to bake some on my own.
My Wedding Cupcakes
Ingredients
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1/2 bottle (18ml) of Red or Cochineal Food Color
2 teaspoons Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons Pure Vanilla Extract
1 (16 ounce) box confectioners’ sugar
Directions
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
