Red Velvet Cupcakes
These cupcakes were good--at first. The night I made them, they were so soft, moist and delicious...BUT the next day, they were dry and hard to swallow. I even brushed the tops with simple syrup, an old baker's trick to keep cakes soft. Whatever happened between the time they were baked and the following day rendered them a 3-star cake as opposed to their 5 star status out of the oven (they were stored in airtight glade containers at room temp). I followed the recipe almost exactly-- The only modifications were decreasing the flour by 1/4 cup, which is supposed to moisten cakes, and putting in 3 tsp of vanilla, rather than 2 (not big modifications). The frosting was a 2-3 star frosting, and it was not cake frosting. I followed the frosting recipe exactly. It was way too thin & I hadn't anymore confectioner's sugar to thicken it.
I may make the cake recipe again, but next time might replace 1/2 the butter with oil, which will ensure long-term moistness, and sub some of the sugar for corn syrup, which also adds moisture. I will likely never make the icing again, unless it were to drizzle onto cinnamon buns, which is a more suitable application for a frosting this thin. Or add 1-2 more cups of confectioner's sugar, which would thicken it. It is disappointing, because the ingredients for this cake were expensive, and things I don't usually keep in the house (s. cream, cream cheese, food color).
2 users found this review helpful
Feb. 16, 2011