Crimson Cupcakes with Chocolate Buttercream Frosting and Cherry Sauce
The Crimson Cupcakes turned out well, despite my having overestimated the amount of food coloring I had. The recipe called for two tablespoons, and I only had one tablespoon, so I added a tablespoon of water to make up for the difference in liquid and hoped for the best. They turned out pretty bright. I made chocolate buttercream frosting this time, and it was a little hard to spread. I think it was just too cold, because by the last few cupcakes it had warmed a bit and was acting more like frosting.
