Heaven in a radioactive red bite!

Dec 7, 2011
icemaiden013

I’ve never before attempted a red velvet cupcake, I’ve always heard it was a tricky recipe to perfect, and, since I’m just starting out baking it’s never really ‘come up’.  However, starting out with the UNA chamber choir, I wanted to bring a little something special to our first rehearsal to share with the group.

I’d seen this recipe on Pinterest (of course I did!), and decided it was time to stop drooling over it, and attempt to make the darn things, so I did!

Quite runny batter

The recipe comes from Annie’s Eats a wonderful website that I’m starting to use more and more.

Red Velvet Cupcakes
Printer-Friendly Version
Yield: about 24 cupcakes (I made mini ones so half batch got me about 3 dozen mini cupcakes)

Ingredients:
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar

Directions:
Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

I didn’t make any frosting for these cause they were so tiny and I was short on time – but they were DELICIOUS!

Definitely some of my absolute favourite cupcakes!!

However, I did learn a valuable lesson, don’t make the same recipe twice in the same day…over confident, cocky and not paying as much attention…resulting in the second batch being totally awful and the entire lot, ended up in the bin!

8 thoughts on “Heaven in a radioactive red bite!”

  2. You heard about ways of doing red velvet with beetroot instead of red food colouring?

    I’ve not tried these red velvet thingies yet either, but they’re on my to-do list 🙂

    1. yeah but then that’s beetroot velvet and not red velvet LOL! I’ll stick to keeping veggies out of cupcakes for now!LOL!

  3. I don’t know why people act as if making red velvet is so scary. That was the message I got before I first made them and it wasn’t really that hard.

    You did a fantastic job. Yours look lovely. Was it as tricky as they claimed?

    1. It really wasn’t, the ingredients were simple, they weren’t in any way exotic or hard to come by and following the recipe was as easy as any I’ve done before – I don’t get what the fuss was about!!

  4. The ones I did had a really thick batter, so this might be the way to go. 🙂

    You have one of those cake mixer things? *Jealous*

    Randomly, could you taste the vinegar? Because that was my problem with the last lot I did – I could taste the vinegar… Course, only vinegar I had was like cider vinegar or something like that rather than the vinegar called for, so maybe that was part of the problem. Hmm…

    1. I’ve found the best cupcakes I do have either a ‘mousse’ texture of batter, or runny, they keep their moisture and turn out light and fluffy!

      Yeah I got it last week in the sales (don’t you read my facebook! LOL!) It was normally $260 and I got it for $180 😀 😀 😀 I’ve used it SO SO SO much in the 10 days I’ve had it!

      I didn’t taste the vinegar, but I also didn’t have the vinegar it called for and substituted!

Comments are closed.