4th of July Cupcakes..

As promised, here are the pics of my Independence Day cupcakes. I made a red and blue velvet cake, topped it with chocolate ganache and then a swirl of swiss meringue buttercream. Swiss meringue buttercream is the "cream of the crop" of buttercreams. It's luxurious, silky, and not overly sweet like your basic American buttercream, although.... maybe I should have done a basic American buttercream for an American holiday weekend....? :-)
This was a perfect combination and biting into one was pure velvety goodness....