For the longest time I thought I liked Red Velvet Cake/Cupcakes. The reason why was because I LOVE my red velvet cake recipe. But as I try other versions, I just didn't feel like I liked red Velvet. It just doesn't really taste like anything! My recipe involves a LOT of chocolate, so they have a very chocolatey taste. However, I was determined to try another recipe to see if maybe it could compare. When I was asked to make "regular" cupcakes for the end of the year lacrosse banquet, I thought it'd be a good chance to try out the new red velvet recipe.
Well needless to say, I was incredibly disappointed. It just didn't taste like anything! There are a couple reasons that this could have happened. First, I forgot to get buttermilk and after my 2nd trip to the store, I really wasn't interested in going again. So I used this reccipe for a buttermilk substitute . I just dont think it worked nearly as well as real buttermilk did. I also accidentally used Dark Chocolate cocca powder... which I think probably should have made it better. And like I typically do, I used apple cider vinegar in the recipe. I think the combination of all the above and the fact I halved the recipe since I only needed 12 might have made the recipe less desireable. But I still don't think the cupcakes tasted like anything! They weren't bad, just didn't really have any flavor. The icing was definitely the saving grace on these babies.... and that recipe I didn't mess with!
So what did I learn from this? Well first, I don't really like Red Velvet cake. And second, I had a pretty awesome recipe from the Neely's so I really didn't need to change a thing! Sometimes, when you find a recipe that works, you need to stick with it! I'm glad I tried another recipe, but I was definitely less than pleased.
(yes, once again I dyed the "red" velvet blue... remember what can happen...)
Martha Stewart's Red Velvet Cupcakes
- 2 1/2 cups cake flour (not self- rising), sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, room temperature
- 1/2 teaspoon red gel-paste food color
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons apple cider vinegar
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
- Whisk together cake flour, cocoa, and salt and set aside
- With an electric mixer on medium-high speed and using the whisk attachment, mix together sugar and oil until combined.
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.
- Stir together the baking soda and vinegar in a small bowl (it will foam) and add mixture to the batter, and mix on medium speed 10 seconds.
- Divide batter evenly among lined cups, filling each three-quarters full.
- Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
- Cool completely before icing
Cream Cheese Icing
- 1 stick butter,softened
- 8oz cream cheese, softened
- 6 cups powdered sugar
- 1 tsp vanilla
- milk to bring to desired consistency
- Using an electric mixer, beat butter and cream cheese on medium speed until light and fluffy
- Add in powdered sugar one cup at a time and mix fully.
- Add in vanilla and then milk 1 Tbsp at a time until it reaches desired consistency
- Ice cupcake as desired.
Cupcakes adapted from Martha Stewart
Icing from The Neely's