So, here's a story for all of you. The other day, I really wanted a red velvet cupcake. I'm not sure why, since I can generally take or leave red velvet, but I really wanted one. However, there was no good time to go get a red velvet cupcake, so I decided the only thing to do was to make one. However, what was I going to do with 2 dozen red velvet cupcakes? Even I can't eat that many cupcakes!
Then I realized...I had a staff meeting yesterday! The teachers would eat them! My religious school teachers are amazing in many ways, including in their ability to consume large quantities of food. Since I was making them stay until after 8pm at a meeting, I thought these cupcakes might buy me some good will.
It took me a long time to figure out which red velvet recipe to use. Many on the internet are very similar and I could not quite figure out what the differences was between different recipes. However, in the end I decided to go with the recipe from Baked, because I have liked other things I made from the cookbook and it didn't have a neon-red color like some of the recipes I saw online. In fact, the Baked recipe specifically says that it is not designed to turn anyone's mouth red.
This was a fairly simple recipe, although it requires a number of special ingredients including cake flour (which, thanks to Simple Girl, I now know is in a box and was easily found in the grocery store), red gel food coloring (not the liquid kind) and distilled white vinegar. I died some part of my kitchen red while making these cupcakes, but I was able to get it out pretty quickly. This recipe made such beautiful batter -- very pretty red color and shiny -- and baked up in about 25 minutes.
I frosted it with Martha Stewart's cream cheese frosting, although I used less butter and a little more cream cheese than she calls for. Delicious!
The cake recipe can be found here.
The frosting is here.