Red Velvet Cupcakes
I just made these red velvet cupcakes last night and they were really good!! I followed the modifications of other reviewers. I only did 2 1/4 cups of flour, 2 1/2 cups of sugar (and I test tasted it), I used 3/4 cup of buttermilk instead of regular milk, 4 teaspoons of vanilla, and I only used 1/2 bottle of a 1oz red food coloring bottle because it tends to overpower the taste of the cake.
I didn't add the dry ingredients w/ the wet ones until my cupcake pans were lined & the stove was pre-heated. And I cooked at 325 degrees! Also, when I added the eggs I took one reviewers advice and added the yolks 1 at a time and separated the egg whites. I whipped the egg whites in a bowl until they were frothy kinda and after I mixed the dry & wet I added the egg whites last.
I really didn't need an electric mixer. I beat it w/ a paddle spoon because my goal was not to over beat too. But I put these in there for about 30 min (low heat) and kept checking w/ a fork every 5-7 min after they had been in there for like 18 minutes. Don't wait until the fork is super clean, take them out even when there are a few specks of cake on fork. I used this buttercream recipe- 4 cups powdered sugar, 4-5 tbsp of coffee cream, 1 cup of salted butter, & 3 tsp of vanilla. These were heavenly man, my sisters kept saying his name in vain! I found the icing on Pinterest. Man.....it is crazy good...best in my life and I know icing man!
It's the next morning and the cupcakes are still super moist!
1 user found this review helpful
Jan. 27, 2013