Hey guys! It’s nice to be back here. Today I am going to share the recipe for tamarind water.

Most probably you don’t think of tamarind as something you drink.

Oh but you do! It’s a typical beverage in Mexico. Tamarind water is a kind of “agua fresca” which is basically flavored water using fruits, flowers or even grains. You can find "agua fresca" in restaurants, “taquerias” and Mexican homes.

The most popular “agua fresca” flavors are “limon” (lime), “horchata” (made with rice and milk), “jamaica” (made using hibiscus flower) and – you guessed it - “tamarindo” (tamarind).

This sweet and sour brown fruit, shaped very much like a bean pod, comes from a tall tropical tree, and is also very popular in Asian and Caribbean kitchens. It is also used to make all sorts of candies in Mexico.

You can find tamarind in some farmer’s markets, Asian, Caribbean or Mexican food markets. It is best to buy it fresh, but it can be a hassle to peel it, so you can also purchase the pulp. However, please do not purchase a “just add water” tamarind syrup – your “agua fresca” will definitely not taste the same.

Hint hint: You can also follow the first 3 steps to create a tamarind puree, which you can use to cook anything you like!

you need

- 10 tamarind pods

- 4 cups water

- 1/2 cups sugar or honey to taste

to prepare

1. Peel tamarind and remove as many of the veins as you can.

2. Place in a bowl and cover with water. Allow tamarind to sit for about an hour or two, so the meat becomes soft.

3. Using your hands, puree the tamarind. You can use a fork but you will probably take a lot longer. Yes, it is messy but it is also the best part! Separate and discard the seeds and the remaining veins. You want a smooth puree.

4. Add water and blend.

5. Strain, sweeten with honey or sugar and enjoy cold. If you find it too acidic, add more water.

Karla Diaz Cano

Karla Diaz Cano is a photographer + designer from Mexico City based out of Miami, FL. She focuses on food + fine art photography + shares her work on her blog, Sal & Azucar. Karla is also a regular contributor for Honest Cooking + A Place for Twiggs. On the side, she runs a small jewelry business, Tiklari. You can read more about Karla on her blog, visit her facebook fan page, or follow her on twitter.

Hello, there - it's great to meet you! My name is Karla and I am a photographer + designer + the girl who cooks, styles and photographs the food on Sal & Azucar.

It's a huge honor to be part of the heartmade community. Mayi and I have become good friends thanks to this online-etsy-handmade-blogging craziness that we all love around here, and she recently invited me to come on board and become a regular contributor around here. Of course, I was thrilled and naturally jumped right in. (Thank you Mayi, for this awesome opportunity!)

To kick this off I want to share a small tidbit - I'm a bit of a health nut. I shop + cook organic, and most often than not I alter recipes to make them health{ier}. I'm the kind of person who substitutes regular sugar with honey, agave or sucanat, reduces the fat and substitutes white flour with whole-wheat or gluten-free flour without compromising the taste - and it works (most of the time.) Of course, it is so much easier when I discover or make up a recipe that is already healthy to begin with - no alterations needed - that tastes amazing.

Here is a great recipe I recently adapted from Food52: No-Crust Quinoa + Kale Quiche.

I love this quiche with some juicy cherry tomatoes on the side.

Makes 4 small individual (6" dish) portions or 1 large (9" pan) quiche.

you need 

1/2 cup quinoa

1 cup water

1 yellow or red onion

2-3 tablespoons honey

2 tablespoons olive oil

1 bunch kale or spinach

1/2 cup muenster or mild cheddar cheese, cubed

1/2 cup feta cheese crumbs

4 eggs

Salt + pepper

to prepare

1. Preheat oven to 350 degrees. Take your dish (9") or dishes (6") and spray with baking spray.

2. Place water in a pot and add quinoa after rinsing. Bring to a boil on medium heat and reduce to a simmer for about 15-20 minutes.

3. Cut your onion in very thin slices. Heat olive oil in a pan and add the onions and honey. Reduce heat to low-medium, cover and cook until the onions are soft and brown, stirring occasionally. Remove them from the pan and place them in a mixing bowl.

4. Cut your kale (or spinach) into ribbons, removing the stems, and place them in the onion pan while it's still hot. Cook for about 3 minutes and allow to cool. Remove excess liquid with a paper towel.

5. Add kale, quinoa, muenster cheese and feta cheese to the onion bowl. Stir until evenly distributed.

6. Whisk the eggs in a separate bowl and pour them slowly into the kale-cheese-quinoa mix.  Season with salt and pepper. Mix until evenly distributed.

7. Pour mixture into the dish/dishes and bake for 40-45 minutes or until the tops are golden. Enjoy warm or at room temperature.

See you back here soon. Meanwhile, you can visit my blog, Sal & Azucar, for more recipes and delicious photos.

Karla Diaz Cano

Karla Diaz Cano is a photographer + designer from Mexico City based out of Miami, FL. She focuses on food + fine art photography + shares her work on her blog, Sal & Azucar. Karla is also a regular contributor for Honest Cooking + A Place for Twiggs. On the side, she runs a small jewelry business, Tiklari. You can read more about Karla on her blog, visit her facebook fan page, or follow her on twitter.

Know what's my favorite part about being legally married? That my parents (who also happen to be my next door neighbors) don't give me such a hard time when Mr. Heartmade "accidentally" stays over da' night.

I know right? What is up with Panamanian tradition? If you have anything to pledge in my favor please call my mom + dad at (507) 223-3809.

Rant over. For now, at least.

Where was I? Oh yeah, so sleep overs + pajama parties with my man. Oh goodness gracious! I'm crazy in love with bed time now + mornings too.

And because Martha Stewart taught me well, I whipped out these decadent Mini Expresso Banana Muffins to lure us right out of the sheets. The chunky walnuts + smooth banana finish make these the perfect breakfast treat, no question.

And because it's only fare, I'll share the recipe with you. It's an alteration from Heidi Swanson's version in Super Natural Cooking.

ingredients

2 cups of whole wheat flour

2 teaspoons of baking powder

1/2 teaspoon of salt

1 1/4 cup walnuts chopped

1 tablespoon expresso powder

1 stick of unsalted butter at room temperature

3/4 cup brown sugar

2 large eggs at room temperature

2 teaspoons vanilla extract

1 cup plain non-fat greek yogurt

3 medium overripe bananas mashed

step by step

Step 1: Preheat oven at 375 degrees F.

Step 2: Combine flour + baking powder + expresso powder + salt + 3/4 cups of walnuts in a bowl.

Step 3: Mash the bananas with a folk.

Step 4: In a separate bowl, cream the butter until light + fluffy. Beat in the sugar + the eggs, one by one. Stir in the vanilla + yogurt + mashed bananas. Gently mix in the dry ingredients.

Step 5: Prepare your mini muffin tins. Fill to the brim for a big top version + top with remaining walnuts.

Step 6: Bake for 15 minutes approximately, until golden brown.

Step 7: Cool in the tin for 5 minutes + then take them out to cool completely.

Oh + did I mention they have smitten powers? I'm not even kidding ya'.

David ate 3 this morning (only because I stopped him from eating the whole batch) + kissed me a three times more than usual on his way to work.

So, looks like we've got ourselves a keeper recipe!

If you give these one a try, please do let me know how it goes.

xo,

Mayi Carles

I woke up hula hooping my way out of bed. Know why? Because today's my Anniversary with Mr. Heartmade. But that ain't all. Today it's also the day Miss Mayi turnes Mrs.

Say what? Yes. Today, I'm marrying to the love of my life, David Larrinaga. (Envision me doing happy cart wheels + wearing all my party props at once).

Now before you get the idea I lied about my wedding date being on November 26, let me clarify.

The religious ceremony + white gown affair + Thriller dancing + 22 bridesmaids + big wedding cake eating event is still schedule according to plan. Today is, what we call here in Panama, our "Matrimonio Civil" - the legal wedding. Ya' know? The court + the papers + the signing + the birth of Mayi Carles de Larrinaga? And my heart can't stop smiling.

Before I head out to get pretty for this afternoon's big moment + paint my nails bubblegum pink or something cute like that, I wanted to show you a little last minute treat I whipped out for our friends + family as favors.

It's my fave homemade granola recipe. Hooray!

And you can do it too.

ingredients

3 cup old fashioned rolled oats

1/2 cup pecans

1/2 cup almonds

1/2 cup walnuts

1/4 cup sunflower seeds

1/4 cups pumpkin seeds

1/2 cup sweetened coconut flakes

3/4 cup honey

3/4 cup olive oil

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup cranberries

1/4 cup golden raisins

preparation

Step 1: Preheat oven to 350 degrees F.

Step 2: Chop all the nuts in the food processor.

Step 3: Toss oats + chopped nuts + cinnamon + salt + coconut in a large bowl.

Step 4: Pour the honey + oil over the mixter + stir with a wooden spoon, until everything gets coated.

Step 5: Pour granola mixture into a large sheet pan.

Step 6: Bake + stirring occasionally with a wooden spatula for about 45 minutes.

Step 7: Remove the granola from the oven + let cool.

Step 8: Add the dried fruit.

Step 9: Voila! Easy + healthy + so super duper delicious. Guaranteed.

just an idea

Try it with greek yogurt + fresh strawberries. OMG, just do it, please. Thank me later.

pretty packaging

To make things extra special, I packed my granola in small clear bags + added a personalized handmade tag made by yours truly + closed it with a tiny clothespin. Isn't it darling?

Thanks for letting me share bits of love-wedding-versary-happiness time.

Okay, now comes the part where I might die of happiness overload.

If I'm not here for Friday Video Time, get worried.

xo,

Mayi Carles

Technically, there's no real reason for me to celebrate Cinco de Mayo, after all, I don't have any Mexican relatives or anything of that sort. But whenever I can find an excuse to do a Mexican fiesta cookout, I take the offer, LOL. So yayyyy for Cinco de Mayo. Certainly one of my favorite festivities.

What I love about Mexian cousine is it's mix of essential ingreditals like corn + beans + tomatoes, with exciting flavors like chocolate + chiles + vanilla. It's true fusion in your mouth. Yummmmy!

So today, not only did I want to share with you what I made for lunch (I needed to show off my culinary skills just a little, buahahahaha), but I also wanted to show you how to make some delicious Mexican basics for your palate delight.

guacamole

- 6 tablespoons finely chopped white onion

- 2 serrano chiles, seeded

- 1 clove of garlic, minced

- 2 ripe Hass avocados, halved, pitted + peeled

- 1 large ripe tomato, finely chopped

- 1/4 cup fresh cilantro, finely chopped

- 1 tablespoon fresh lime juice

- sea salt to taste

Mash 4 tablespoons of the onion + the chiles + the garlic with a fork, until paste is formed. Add the avocado + mash until well incorporated. Stir in the 1/3 of the tomato + all the cilantro + lime juice. Season to taste with sea salt. Sprinkled in the remaining onion + tomato to garnish. Listo!

pico de gallo

- 5 Roma tomatoes, chopped

- 1 small onion, chopped

- 1/2 cup fresh cilantro, chopped

- 1 clove garlic, minced

- 2 tablespoons, freshly squeezed lime juice

- sea salt

Simply combine all ingredients + mix well.  Let stand for at least 1 hour so the flavors really get a chance to permeate throughout.

diy napkin flowers

If you're absolutely excited (like I am) about this Cinco de Mayo festivity + want to go all out with it, you really have to try this DIY Napkin Flower tutorial.

Ohh + don't forget we have a lovely treasure chest coming up for ya' real soon, so stick around!

xo,

Mayi Carles

No Easter celebration can be complete without some cupcakes, right? So to make the Easter Bunny proud, I made this delicious Carrot Cake Cupcakes + decorated them with fun toppers to match the occasion. And if your tummy is rumbling just from glancing at my picture above, don't worry, I'll share with you all the scoop, so you can make this treat too!

cupcakes

2 cups whole wheat flour

1 1/2 cups brown sugar

2 cups of grated carrots

1 teaspoon baking soda

1 teaspoon of baking powder

1 teaspoon salt

1/2 cups canola oil

3/4 cup buttermilk, room temperature

1/2 tablespoon vanilla extract

3 large eggs

2 teaspoons ground cinnamon

Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners. In mixing bowl, sift together the flour + baking soda + baking powder + baking soda + salt + cinnamon.

In another mixing bowl, stir together the eggs + oil + eggs + carrots + sugar + buttermilk + vanilla.

Gradually add the wet ingredients to the dry mixture. The idea is to achieve a thick consistency with the batter.

Add the batter to the cupcake liners + bake for 20-21 minutes, or until done.

Let the cupcakes cool completely.

frosting

3 cups confectioners' sugar

8 ounces cream cheese

2 sticks unsalted butter
 room temperature

1/2 teaspoon salt

4 teaspoons pure vanilla extract

Combine the sugar + cream cheese + butter + salt + vanilla extract in a large mixing bowl + blend for 2 minutes.

decorating

When the cupcakes are finally cool, pipe the frosting on top. Sprinkle some awesomeness if you'd like. I've added some toasted sugary coconut bites to my cupcakes to make them extra crunchy + savory. And of course I've added some cute felt toppers to match the Eastery theme. My color palette inspiration was from Benzie Bazaar's Eastertide Collection. 

tips

1. Add golden raisins or walnuts for a delicious variation.

2. Make extra. I made these Carrot Cake Cupcakes on Sunday (makes 12) + ask me how many cupcakes are left? If you guess zero you won! My point exactly. Please make extra. You'll thank me later, lol.

3. Devour your delicious Carrot Cake Cupcakes without feeling any remorse. You can always jump on the treadmill later. And, if you want to be extra good, skip the frosting for a healthier alternative. Made with whole wheat flour + brown sugar + tons of carrots, this cupcake is truly a healthy option.

xo,

Mayi Carles

Hello there! I'm Iveth from the blog Mademoiselle Cranky Pants and today's post it's all about love. St. Valentine's day it's a couple days away so though it would be appropriate, he he.

I have to tell you something first: I don't celebrate St. Valentines Day, I've never like it!

Don't get me wrong, I'm such a sweet, romantic kind of girl. I'm totally, madly in love with my husband since the day I meet him, I call him "mi corazon" which means "my heart" all the time. I love to write him letters and show him how much I love him. But once, when we were up to celebrate our first St. Valentines day more than 10 years ago, I had this awkward, bad feeling about having to "celebrate" something I did't agree with (yes, commercialism, the annoying hype, tackiness, extra doses of just too much sweetness!), I told him how I felt hoping I wouldn't break his heart but I was completely surprised, relieved and happy to know he felt the same way as I did. Since that day, I knew this was the one. This was the guy I've always dreamed to fall in love with! You might think he's such a bad guy, but no, he's the sweetest, kindest, caring, intelligent, sensible man I've ever known and we do celebrate love: every year we celebrate our wedding anniversary and also the day when we started dating. Gosh, we even celebrate the day we kissed for the first time (see, I'm not so bad)!

One thing I do like about St Valentines day is that it gives us a good reason to celebrate love in all it's forms and remember how wonderful is to love, being loved, being madly in love, give everything, had a heartbreak, to hate that ungrateful person and then the feeling of success when you don't care about him anymore, to survive, to fall in love again, to believe in love.

Such a wonderful, powerful feeling love is.

1. Your crazy emotional needs give my life purpose by Owly Shadow Puppets

2. Red heart gems by Lollipops by Mihow

3. Black hearts by Sabahnur

4. Love and hate mittens by ArtSnack

5. Oval heart shaped balloon hand embroidered wall plaque by Sam Gibson

6. Franken heart II by MarKhed

You won't want to miss my treasury this week, I promise you, it's pretty awesome, come and see it here, on my For The Broken Hearted Treasury!

And for all of you who do celebrate St Valentine's day I wish you a day full of love, kisses, hugs, lovely words and pretty things!

Wouldn't it be lovely to get to know a bit of your love story? Don't be shy and leave a comment below!!

Thanks :)

Iveth Morales

Iveth Morales is a blogger, an avid Etsy treasury maker and the mind and hands behing The Angry Weather jewelry. On her blog Mademoiselle Cranky Pants she writes about what inspires her to design/create and of the awesome things she finds while exploring the vast expanse of the internet. You can also find her on twitter @MlleCrankyPants.

Friday is finally here lovelies + on this side of the world we are entering the depths of summer. Mr. Sunny Sunshine is out + more radiant than ever. Forecast all around says: clear skies + hot weather. Definitively my favorite time of year. To celebrate the season, I've whipped out something real special for you today that I'm sure you're gonna love regardless of what part of the globosphere you are at.

I've create these very colorful summer-inspired Bunting Flags Recipe Cards. Bright + cheerful + they personally get me really excited about organizing my favorite recipes + of course also get me in the mood for cooking some delicious meals this weekend.

directions

1. Download your free Bunting Flags Recipe Card Ingredients Side + Bunting Flags Recipe Card Directions Side.

2. Print onto 8.5" x 11" heavy-weight paper. I like to print mine on kraft paper, but feel free to play around with different card stocks. Prints 2 cards per page.

3. Trim along the outside edges using a guillotine or scalpel.

4. Have fun filling out your recipe cards.

5. Enjoy!

terms of use

The downloadable files in this post + across my entire site are for personal use only. This means you are welcome to print as many copies as you wish for yourself, just not for commercial use. As a courtesy, if you wish to share this download with your friends, please direct them to this post for the actual download. Thanks for being so awesome + understanding.

And that's a wrap for this week my friends, but let's continue the party down below in the comment section. You can share your lovely (or insane) weekend plans + a funny joke + a rant + your mojito recipe or anything you just want to scream from the top of your lungs.

Ohh + before exiting, don't forget to use the social sharing buttons below to share these colorful Bunting Flags Recipe Cards with your pals!

xo,

Mayi Carles

There's no denying I'm an irreversible + irreparable cupcake addict. Yes, I wake up + go to bed thinking about cupcakes. They make my soul sing ALELUYA!

So, with my hands raised up high into the air to praise the universe for the existence of cupcakes, I welcome the lovely Cecilia, food blogger + avid recipe tester + cupcake lover (see why I had to invite her to the blog?), who is making my heart pump faster than a fire cracker + my mouth melt like the Sahara with her delish' Passion Fruit Meringue Cupcakes recipe. I'll let Cecilia do her thing before I eat my computer screen.

I have yet to meet anyone who will refuse a home-made cupcake. Whether it is chocolate, vanilla, strawberry, lemon, you name the flavor, a home-made cupcake is an invitation to enjoy the little but significant moments in life.

Everyone should have one recipe that is easy to make and also easy to adapt. That way you can make it over and over again but the end product will never be exactly the same. This is why I love these cupcakes so much, and I want to share them with you.

The actual cupcakes are light and not too sweet, so you can fill them with anything you like: lemon curd, your favorite jam, flavored whipped cream, or chocolate mousse. Here I wanted to come up with a tropical variation, so I chose to fill them with passion fruit curd. Frozen passion fruit concentrate is easy to find in Latin America. Otherwise go to your nearest Hispanic food store and look for the bottled kind, it works perfectly here too.

I prefer to frost these cupcakes with 7 minute frosting because it is extremely light, fluffy and beautifully white in color, like clouds floating on the sky. But most importantly it is a cooked meringue which means less of a risk of illness due to raw egg whites. But you can frost the cupcakes with a regular meringue or your favorite frosting. I think a vanilla buttercream or even a cream cheese frosting would complement the cupcakes just as well.

cupcake batter

- 1 ¼ cup flour

- 3/4 teaspoon baking powder

- 1/4 teaspoon salt

- 2/3 cup milk

- 5 tablespoons unsalted butter, cut in pieces

- 2 large eggs

- 1 large egg yolk

- 1 ¼ cup sugar

- 1 teaspoon vanilla extract

- 1/4 teaspoon almond extract

- about 1 cup passion fruit curd

1. Pre-heat oven to 350°F.  Line a 12 cup cupcake mold with paper liners.

2. Sift flour, baking powder, and salt into a bowl. Set aside.Heat milk and butter in a small saucepan until hot.

3. In another bowl, with an electric mixer beat the eggs, yolk, and sugar until thickened. Add vanilla and almond extracts. Incorporate the flour mixture, and then slowly mix in the hot milk. Mix until the batter is smooth, but don’t over beat. Divide the batter evenly among the 12 cupcake liners.

4. Bake until the tops are firm and a toothpick inserted in the center comes out clean, about 20 minutes.  Remove the cupcakes from the pan, and let cool on a wire rack.

5. Pipe the passion fruit curd filling right into the cupcakes with a long piping tip. Alternatively, cut out a cone shaped piece from the cupcakes to make a hole for the filling. Cut the lower part of the cone, leaving you with a circular lid. Spoon the filling inside the holes, and replace circular lid on top of the filling.

6. Prepare the 7 minute frosting according to the directions below. Frost the cupcakes and dust some fun sprinkles over the top. Share and enjoy!

passion fruit curd

- 1 cup sugar

- 1/2 cup passion fruit concentrate

- 6 large egg yolks

- 4 tablespoons unsalted butter, diced

1. In a medium saucepan, place the sugar, passion fruit concentrate and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens. This should take about 15 minutes. Turn heat off, and add the butter pieces one by one until all the butter is incorporated. Let cool and refrigerate until ready to use it. Makes about 2 cups.

7 minute frosting

- 1 cup plus 1tablespoon sugar

- 1/2 cup water

- 1 teaspoon light corn syrup

- 4 large egg whites, at room temperature

1. In a small saucepan, place 1 cup of the sugar, water and corn syrup. Place a candy thermometer on the side of the pan. Bring mixture to a boil over medium heat without stirring until it reaches 230°F.

2. While the mixture is coming up to 235°F, in the bowl of a standing mixer, beat the egg whites on medium speed until soft peaks form. Add in the remaining 1 tablespoon sugar.

3. When the sugar syrup reaches 230°F, slowly pour the syrup on the inside side of the bowl while beating the egg whites on low. Once you have added all the syrup, change the speed to high, and beat for 7 minutes until stiff peaks form. Use immediately.

Recipe for cake from Cupcakes by Elinor Klivans.

Recipe for passion fruit curd and 7 minute frosting from Martha Stewart.

tips + tricks

- You can make the passion fruit curd up to three days in advance.

- You can make the cupcakes and fill them up to one day in advance.

- If you have a long piping tip like this one and piping bags you can just fill the cupcakes by inserting the point of the tip in the middle of the cupcake and squeezing the filling into it until you see the cupcake expand slightly. If you don't have a long piping tip, then just cut out cone shaped pieces from the middle top of the cupcake and spoon the filling into the holes

- Decorate your cupcake platters with simple things such as fresh flowers and colorful paper napkins.

- Silicone teacups are a fun and different presentation, and reusable.

- Don't make the 7 minute frosting on rainy or very humid days, it won't get fluffy and won't set as it should.

Hope you try to make these for your loved ones!

Cecilia

Cecilia is a food blogger, freelance recipe tester, and yoga enthusiast. Her blog One Vanilla Bean focuses on recipes with simple and pure ingredients. She enjoys recreating dishes she discovers on her travels and is a proponent of the local food movement. You can find her on twitter @onevanillabean. Cecilia grew up in Panama and currently lives in Washington, DC.

To celebrate the turn of the year, I've made my favorite cupcake recipe: Red Velvets decorated with fun toppers to match the festive occasion. This is a great treat to bring to your new year party. Here's how to make it happen:

cupcakes

2 1/2 cups whole wheat flour

1 1/2 cups brown sugar

6 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

2 eggs

1 1/3 cups vegetable oil

3/4 cup buttermilk, room temperature

2 tablespoons red food coloring

1 tablespoon apple cider vinegar

1/2 tablespoon vanilla extract

Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners. In mixing bowl, sift together the all the dry ingredients - flour + sugar + baking soda + cocoa powder + salt.

In another mixing bowl, stir together the eggs + oil. In a mixing cup, mix together the buttermilk + food coloring + apple cider vinegar + vanilla extract + lightly whisk.

Gradually add the dry ingredients + buttermilk mixture to the egg mixture, starting + ending with the dry ingredients. The idea is to achieve a dark brown/red cupcake color. Add the batter to the cupcake liners + bake for 20-21 minutes, or until done.

Let the cupcakes cool completely.

frosting

4 cups confectioners' sugar

8 ounces cream cheese

2 sticks unsalted butter
 room temperature

1/2 teaspoon salt

4 teaspoons pure vanilla extract

Combine the sugar + cream cheese + butter + salt + vanilla extract in a large mixing bowl + blend for 2 minutes.

decorating

When the cupcakes are finally cool, pipe the frosting on top of the cupcake. Sprinkle as much awesomeness as you would like + top with your favorite topper. Finito! You are ready to devour your delicious Red Velvet Cupcake. Enjoy!

recipe card

A little treat for you from me, your very own Red Velvet Recipe Card for download here.

What an fantastic way to end 2010 right? With a delicious cupcake recipe. Life is sweet indeed + so are you lovelies.

Thanks again for all of your love + support in 2010. I’ll see you again in 2011! Sending you the biggest e-hug in the blogosphere!

xo,

Mayi Carles

Recipe Credit

Courtesy of Chef Carolina Garcia