Recipe by Chef John
"Who doesn't love a nice red velvet cake in cupcake form? They're moist, not too sweet, and they've got a gorgeous color. Serve these spread with cream cheese frosting."
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1 1/3 cups
unsweetened cocoa powder
red food coloring
Delicious! Beautiful red color. I didn't have any buttermilk, so I used 3/4 C milk and 3/4 t lemon juice and let stand for 10 minutes to make sour milk. These were a tad--just a tad--dry to me. Hence, the four stars. But (huzzah!) I got more than just a dozen cupcakes out of this recipe. I made 1 dozen regular sized cupcakes and another half dozen mini cupcakes. So, not many over the mark, but just enough to make us extra happy. :) Great recipe! It's scrumptious.
I'm not a fan of red velvet to begin with, after reading reviews I thought I would give it a try& I'm not impressed. It's not vanilla and its not chocolate, it really has no taste at all. Yes, its a light flavour, but why consume so much red dye and have nothing to show/taste for it.
This was delicious. I can't remember if I doubled or tripled the recipe (which, I now realize was a horrible plan as things never mix well when you have too much of it). I ended up working it in batches, and it turned out wonderful and moist. Best red velvet recipe yet!
these cupcakes were good, but not exceptional. i made them and tried one. it was good, but not as sweet as a cupcake should be. it was still better than box mix though. i gave one to my brother and he said it tasted like regular bread. a tip to anyone making any red velvet recipe: use apple cider vinegar instead of regular vinegar. it adds a bit more flavor to the cupcakes. overall, it was okay but just okay. chef john disappointed me. his recipes are usually a lot better.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Red Velvet Cupcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 46
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