Thursday, 14 February 2008

Happy Valentine's Day Red Velvet Cupcakes

Happy Valentine's Day to all.
I really don't subscribe to the commericalism of this day. But I like to acknowledge the ones I love.Not that I wouldn't love flowers , I like flowers any day.What do I do?
Usually I bake.
For years I have been a scratch cook , prepacked is not for me.
Spaghetti sauce in a jar, chili in a can, sauce from a packet, frozen pie crust, No, no for me, except for one thing, CAKES!
I rarely made a cake from scratch, oh I have made carrot cake and banana cake from basic ingredients , but the thought of cake flour and all that beating intimidated me. I tried once when first married and the brick that turned out put me off cake making for years. I have relied on Duncan Hines and Betty Crocker cake mixes ever since. All the years of making birthday cakes for the kids , any celebration , Duncan Hines! I have always secretly been unsatisfied with those cakes.To me there is no love in them ,no care. Sadly lacking in taste, lightness,and moistness.
I have decided to get over this fear.
Love the name Red Velvet Cake so tried this recipe turning the batter into cupcakes.
Cake Batter;
1 1/2 cup sugar
1/2 cup soft butter
2 eggs , room temperature
2 1/3 cups cake flour
2 squares unsweetened chocolate melted
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk or sour milk
2 TBSP. red food colouring
1 tsp. vanilla
1 tsp. vinegar white
2 cups sifted icing sugar
1/2 cup soft butter
1 tsp. vanilla
1/4 -1/2 cup milk
Mix til smooth.
Preheat oven to 350. Beat butter and sugar til light and fluffy about 3 minutes. Add the eggs one at a time. Sift together flour, soda. baking powder, and salt. In another bowl combine buttermilk, melted chocolate, vinegar, vanilla and red food colouring. Add a fourth of the dry ingredients , mix, then a third of the wet. Continue adding dry and wet. Scoop into cupcake cups 3/4 full . Bake 18 to 22 minutes. Frost with icing,
decorate with what ever takes your fancy.
I did not get quite the red colour I would have liked .If
you use 2 tbsp cocoa instead of the unsweetened chocolate then I think you would get a better red colour.
The texture is fine , flavour good. I baked mine only 18 minutes checked with toothpick to make sure done.
Here they are ready to go to Sherry's today .

Would I make this again?
No, not this recipe I would try another .
Will I try more cakes from scratch,
of course I have a bag of cake flour to use up.


Rosanne said...

Oh, they do look yummy!

Kim and Victoria said...

They certainly look great! I've had my share of scratch cake flops so I also always opt for the mixes now.