Cuspcake rating: 5
My weekly baking for the kids, and after tossing ideas around in my mind all week (caramel cupcakes? malted cupcakes?) I hit on the perfect idea – red velvet cuppies. They were my first – and worst – attempt (see entry #1, and my misunderstanding of butter measurements), and I think it's about time after about 20 different recipes that I try them again, isn't it?
Have collected quite a number of red velvet recipes to date – from chowhound, cupcakeblog, various books – but decided to try the repressedpastrychef one, since it looked easy and I don't have shortening.
The batter didn't taste too great off the spoon, but the cake turned out fluffy and moist, with a fine crumb, and cocoa-y and sweet enough (the batter tasted of salt and baking soda). The baking soda aftertaste is a little stronger than I'd like (or perhaps its the colouring, it's something artificial, anyway), but I'm sensitive to these things.
The cream cheese frosting recipe looked a little wrong to me, so I added more sugar, and used more butter to replace the shortening I didn't have. It turned out fluffy and cheesy, and in combination with the cake – heavenly. Amazing how the sum of the parts is so much greater than the whole. Red velvet should not be eaten on its own. And although people say cream cheese icing is all wrong for Red Velvet cake – well, traditional or not, it's yummy!
(So yummy I had to stop myself eating all 6 extra minis at once – and I've really been suffering cupcake fatigue and have a splitting headache to boot!)
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