Saved: Red Velvet Massacre

Yesterday, I made The Pioneer Woman’s red velvet cake as cupcakes and my baking powder was flat – so were my cupcakes! It wasn’t her recipe, it was my ingredients but I needed an alternative for Big Boy’s cupcakes FAST. I searched for a recipe without baking powder to save me a trip to the store if possible today until later. Wow – now I understand the importance of “tags” in a post!!!!

Honestly? I could cry. I am hopelessly depressed when a recipe goes wrong. Do you feel the same way too? I was so depressed I let my son tear the things (which tasted horrible, by the way) out of the muffin pan and let the dog “clean” them up.

I came across White Whimsy who posted the recipe she uses for Red Velvet Cupcakes: (here is the recipe copied from her blog), if you try them please go to her page, leave a comment [I suggest, ‘thank you’], and follow her.

Red Velvet Cupcakes

1/2 cup butter, softened
1 1/2 cup white sugar
2 large eggs
3 T. unsweetened cocoa powder
2 T. red food coloring
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1/4 cup water
1 tsp. cider vinegar
1 tsp. baking soda

Preheat oven to 350 degrees.  Grease 24 muffin tin cups or fit the cups with paper liners. (Wyomingstorygirl says: grease the paper liners because I hate cupcakes/muffins that stick!)

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In a large mixing bowl, cream together butter and sugar until fluffy.  Beat in eggs.  In a small bowl, make a paste of cocoa powder and food coloring; blend into creamed mixture.  In a separate bowl, whisk together flour and salt; add to creamed mixture and mix well.  Beat in buttermilk, vanilla and water. (Wyomingstorygirl says I didn’t have buttermilk so I put 1 Tablespoon into just under 1 cup of milk – sours it perfectly if you let it sit for a few minutes. Also, I didn’t have apple cider vinegar, so I used regular vinegar) In a small bowl, combine vinegar and baking soda; fold vinegar mixture into cake batter just until blended. Spoon batter evenly into the muffin cups.

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Bake the cupcakes for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.  Let the pans cool on  a rack for 10 minutes before removing cupcakes from pans to cool completely.

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Meanwhile, prepare the frosting.  Beat together frosting (recipe follows) until smooth and creamy.  Spread frosting on cupcakes.  Serve promptly or refrigerate.

Cream Cheese Frosting
1 (8oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp. clear vanilla extract

I’ll have to update with frosting after they’ve cooled. I’m going to keep it simple with a toothpick decoration of a tiny heart and white frosting not quite as fancy as White Whimsy’s. I’m typing one handed so that I can enjoy a cool, unfrosted one right now.

 Smile YUM…because really I want to be that mom that everyone asks “what did she bring?” in anticipation…not fear!

I'm #356

Hop #49 and I’m #177
fingerprints on the fridgeI’m #437!
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About WyomingStoryGirl

I like all kinds of recipes and feeding the growling stomachs of my friends and family.

Posted on February 13, 2012, in Foodie, for the Home, Recipes and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink. 1 Comment.

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