Red Velvet Cupcake Tests

This is my fourth attempt at making red velvet cupcakes.

Test #1: cake was reddish, not too chocolatey but it was light-tasting; Swiss meringue cream cheese buttercream icing was not smooth but it was light

Test #2: cake was not red at all, very chocolatey; cream cheese icing made with icing sugar was too grainy, heavy, and very sweet

Test #3: cake was not red at all, very chocolatey; Italian meringue cream cheese buttercream was too lumpy and runny (didn't incorporate when I substituted half of the butter for cream cheese)

Test #4: cake was red/brown, chocolatey enough and light;

Icing A was white chocolate cream cheese: it had a tangy flavour but it wasn't as smooth as I like but it was better than Test #1 and #3; it's a bit rich and not so sweet

Icing B was Italian meringue cream cheese buttercream: this worked out way better than the first time; I folded beaten cream cheese into the completed IMBC; it holds its shape really well for piping and it was light-tasting; it's not too sweet

I would say the latest test on cake and icing were the best and clients can choose between the two. :)

Left: Italian meringue cream cheese buttercream on red velvet cupcake
Right: White chocolate cream cheese buttercream on red velvet cupcake