I offered to make 125 cupcakes and a 9" cake for a friends wedding. They decided to go with a Red Velvet cake and a cream cheese frosting. I ended up finding a fantastic Red Velvet ckae recipe on the New York Time recipes that was adapted from "The Confetti Cakes Cookbook" by Elisa Strauss. The Cream Cheese frosting was pretty much your typical Cream Cheese recipe, but I did use the one from Paula Deen. I also add a little something extra in the middle a Cream Cheese Mousse filling, which I adapted from the JELL-O/Kraft Foods website for their Firecracker Bites. I also went with a finishing touch, the chocolate double hearts, which I think turned out great.
Cupcakes complete with dollop of cream cheese frosting a double heart on top.