Oh so excited...

I found my perfect frosting for my red velvet cupcakes... now I just need to perfect making them. It's a roux frosting with requires you to cook flour and milk together until thick. I learned last week this doesn't mean sort of thick but very thick. But man is it good. Apprarently it's the original frosting put on red velvet cake before cream cheese. I'm excited. The plan is to make some for Valentines next week so hopefully I can perfect my technique by then.