Angie Dudley (better known as Bakerella) is the mastermind behind this recipe, and from now on it will be my go-to recipe for Velvet cupcakes, specially since it asks for all-purpose flour instead of cake flour. All around, no matter what color you decide to use, these cupcakes turn out delicious. The frosting is sweet, so if you want to cut on confectioners sugar, I’d add a bit more of cream cheese (an ounce or two should do it). I do recommend preparing these cupcakes the day you’ll be serving them as the frosting has cream cheese in it.
One last note, I found the Black and White Damask Cupcake Liners at Blossom Cakes in Guatemala City, but if you’re in the US you can get them from Bake it Pretty. About 50 cupcake liners for $3.50 – that’s a bargain!