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Food historians may differ about the origin of red velvet cake, but one thing is certain: The cupcakes have gained widespread popularity in recent years.
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction.
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Get Grilled Strawberry Shortcake with Lemon Cream Recipe from Food Network
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If you can eat bacon for breakfast, lunch, and dinner, why not for dessert? Sprinkle some crispy, salty bacon onto sweet maple cupcakes for one incredible treat.
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Cinnamon rolls made with yeast and yellow cake mix, topped with a sticky glaze and sprinkled with pecans.
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Get Pineapple Sundaes Recipe from Food Network
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Get Quickie Coconut Cupcakes Recipe from Food Network
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These chocolate cupcakes have a creamy surprise in the center. Use your favorite cake mix!
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This trifle is a showstopper, it looks so good and the taste is wonderful. I love the combination of strawberries and rhubarb, it just screams summer.
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Get Blueberry-Orange Trifle Recipe from Food Network