Hit by a Pitch

Red Velvet Cupcakes

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red velvet cupcakeFor some mysterious reason, I’m kind of obsessed with red velvet cake. I’ve only had it a few times and was never all that impressed with it because it doesn’t really taste like anything. I decided that making red velvet cupcakes that actually taste like something would be my baking project for January.

I hit up google and found this Smitten Kitchen recipe, which seemed good because she shared my issues with red velvet cake. Then I clicked the “adapted from” link to check out The New York Times red velvet cake recipe, which is exactly the same, word for word. (I noticed the same thing with her pineapple upside-down cake recipe, which, aside from omitting the cardamom, is an exact copy of the Gourmet recipe.) I thought it wasn’t cool to copy a recipe word for word, even if you link the original. What’s up with that?

Anyway, I followed the Times recipe exactly but for switching cake for cupcakes and using cupcake liners instead of butter and made the following high-altitude adjustments: decrease sugar to 1 1/2 cups plus 3 tablespoons and decrease baking soda to 1 1/2 teaspoons. I used this creamy vanilla frosting, which was kind of a lot of work but really good. Don’t cut this recipe in half — it didn’t result in the tragedy some commenters indicated but it wasn’t enough frosting. Also I recommend beating everything for longer than the recipe says — just a minute or two for the butter and butter and sugar and a good 5 minutes more at the end. The sugar granules went away after the 15-minute (exactly!) refrigeration.

So, if you’re in the market for good red velvet cake and coordinating frosting recipes, there you go!

Written by Tracy

January 23rd, 2012 at 7:36 am

Posted in and life,Food

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