I made the Red Velvet Cupcake recipe from Ina Garten's How Easy Is That. The cupcakes are good. I'm not jumping up and down about them. They are a little dry.
I don't know if I left them in the oven too long (don't think so) or they dried out while cooling (maybe). They don't have as much flavor as I would like, not chocolatey enough. That could be because instead of the name-dropped Pernigotti unsweetened cocoa powder, I used my home state's Hershey's. Or maybe red velvet is supposed to have a subtle chocolate taste. I never had it before. The cream cheese and butter frosting is yummy, but the recipe made enough to frost quite a few more cupcakes than the 15 the recipe called for. So there I was with with 12 leftover cupcakes to store. I didn't think they were worthy of gifting.
How to store them in the freezer to keep them fresh as I keep consumption down to no more than one a day? I dug out my old Tupperware large cake keeper/transporter. It's a plastic tray (harvest gold colorway from the 70's) with an opaque white, deep, snap-on airtight lid. I placed cupcakes on the tray, but not enough fit. Stacking was messy and unstable. Hmmmmm. I turned the lid over and placed the cupcakes in layers inside. The side of the deep lid kept the layers stable and less messy. The tray became the lid. I snapped it on and had airtight cupcake storage for the freezer. Am I resourceful or what?!!!
However, the big, round container takes up too much space in the freezer so off I went to Amazon to find something more suitable. A rectangular, three-tier cupcake keeper (in an up-to-date greenish color called lemongrass) is on its way to me along with a vegan cupcake cookbook.
***KNITTING CONTENT ALERT***
I knitted quite a few rows on a purple stocking (Ladies' Useful Stockings) I'm making from Nancy Bush's Knitting Vintage Socks. Yaaaay! I got my knitting mojo back . . . somewhat.
Bona Fide Knitter
