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!)

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.

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.

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.

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

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