Back when I resided in Vancouver I lived within walking distance to the Williams Sonoma on Granville Street, and it was there that I discovered red velvet cupcakes. Up until then I had yet to hear about the mild chocolate flavoured cupcake, known best for it’s deep red hue. At that time Williams Sonoma sold a line of cupcake mixes from a company called Sprinkles. There were only three flavour options and while I initially tried all three, it was the red velvet that stole my heart. I can’t tell you how many tins of Sprinkles’ Red Velvet Cupcake Mix I purchased during those five years, but when I say it was a mainstay in my kitchen I’m not exaggerating. I made those unbelievably delicious cupcakes more times that I can count, for birthdays, showers, stagettes, parties big and small and often just because. At some point after I left Vancouver Williams Sonoma stopped carrying the Sprinkles line, and I’ve gone without since. Considering how much I loved and adored those red velvet cupcakes, I’ve spent a long time searching for a recipe that matches the Sprinkles recipe in quality and deliciousness. I do believe I have finally found one. I used the Red Velvet Cupcake recipe from the Sweet Bake Shop book, and luckily for all of you, she also has the recipe on her website! I paired the cupcake with the original Sprinkles Cream Cheese Frosting recipe that came in the tins with the cupcake mix, as it’s by far my favourite cream cheese frosting recipe. The combination was deadly, completely taking me back to those wonderful west coast days. Perfect for any day of the year, these beauties would make the perfect treat for your loved one on Valentine’s Day, and then every day following.
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