Thursday, May 5, 2016

Red Velvet Cupcakes

This week has been too hectic to update nightly, so here's a whole bunch at once!
We made these cupcakes before reading the reviews. The oil amount should DEFINITELY be decreased. The Cocoa amount should be increased. And, the red dye amount can certainly be decreased. We used one teaspoon and they came out good. The cake for these rised beautifully in the oven. The recipe actually did make 24 cupcakes! (For once!! We always end up with more cupcakes than anticipated). This was a first attempt at red velvet cupcakes, and it came out really good. Definite adjustments are needed, but that's just the way of things. The frosting, we just used store bought fluffy chocolate and vanilla since we had that on hand and didn't have any cream cheese on hand.
The consensus seems to be that chocolate is better. Also, the red velvet cupcakes might benefit from some chocolate chips added in (even if they might sink to the bottom)! In other good news - our frosting abilities are also getting better... or it could be the store bought icing that is just the perfect consistency.

Here is the original recipe: http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe.html






Ingredients:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Line 24 spots with cupcake liners
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large stand mixer bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

What we liked:

Relatively easy to make for what seems like a fancy dessert. The icing was great.

What we didn't like:

Too oily. Needs less oil and more cocoa powder.

What Kaspian thought about it:

He liked the chocolate frosted ones. Though he might eat anything frosted in chocolate. This dessert also marks the day he decided licking frosting spoons/containers was worth the gooey mess. 

Next time:

Less Oil, more cocoa, try cream cheese frosting