1.) Because I love red velvet for the cream cheese icing (who doesn’t)
2.)Who could resist a cupcake the size of my head piled with enough icing to cover Mt. Rushmore?
Ultimately it took me three sittings to finish this cupcake. Some at the diner, dessert after dinner the next night and lunch the day after that. Believe it or not, it was best on the third day. It stayed moist and the candied walnuts were quite tasty. I had at least a 1/3 of the icing mountain left over too.
My only complaint? The cream cheese icing was made with way too much butter. Good cream cheese icing doesn’t need much butter. Therefore I’m going to skip sharing the Mastoris recipe and give you my favorite straight from the Philadelphia box:
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted
BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.
ADD sugar gradually, beating until well blended after each addition.
However, I remembered I had bought this 
So I baked a quick batch of funfetti cupcakes and decorated them with homemade sugar cookies. I may use box mix from time to time, but I always bake cookies from scratch. Funny enough I generally always have the ingredients to whip up cookies on hand as well, but I digress. I wanted to make them blue like Martha but I’m out of blue food coloring, so I settled with green. I secured a "Happy Birthday" cookie to a "Rachel" cookie with a bit of icing then stuck them in the cupcakes. They were a big hit and the surprise made my friend smile, all I could ask for. Pics of both sides below :)
