Call me crazy but this whole being MIA from the blogging world is kinda driving me crazy. I used to spend over 50% of my time reading other ppl’s blogs. Now that number has gone down to less than 1% of my time. I think I’m having withdrawal problems.
So here I am, feeding my addiction. You’d think being on summer vacation would mean that I can finally spend 100% of my time feasting my eyes on food porn (it’s not what you think it is!), but nope. I’ve been so busy late it’s ridiculous!!!
Well I STILL had some cream cheese icing left over even after all of that. I know, crazy right?!
What in the WORLD am I to do with a GIGANTIC bowl of CREAM CHEESE ICING?! Oh the horror! As I started to dig my fingers into the tangy and creamy icing, I remembered there was this red velvet recipe I really wanted to try out. So red velvet cupcakes I made!
Ok, I’m gonna ask a very controversial question. Red velvet lovers divert thy eyes!
What’s the whole dealio with red velvet anyway?
As cool as red velvet cupcakes look, I never understood why they were so amazing. I’ve tried red velvet 3 times before and they all failed to wow me. I mean, they tasted just like vanilla cupcakes, but red. And kinda dry.
The magic and curiosity I felt about red velvet faded. Anti-climatic I would say.
BUT I still had enough faith in red velvet to make these cupcakes. And boy am I glad I did. These were moist, and they had a stronger chocolate flavour that wasn’t overpowering.
If you ever need to convert a non-believer in red velvet cupcakes. Make em these, these will rock their world.
Red Velvet Cupcakes
adapted from the NY Times, via The Repressed Pastry Chef
1 cup cake flour (I made my own cake flour with tapioca and all purpose flour)
1/3 cup cocoa
1/2 tsp salt
2/3 cup vegetable oil
3/4 cup sugar
1oz (2T) red food coloring
1/2 tsp vanilla
1/2 cup buttermilk
1/2 tsp baking soda
3/4 tsp white vinegar
1. Preheat oven to 350 degrees.
2, Line12-cupcake pans with cupcake liners.
3. Whisk cake flour, cocoa and salt in a bowl.
4. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time.
5. With machine on low, very slowly add red food coloring. Then add the vanilla.
6. Add flour mixture alternately with buttermilk in two batches. Beat long enough JUST to combine
7. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
8. Divide batter among 12-cupcake pans, filling each about 2/3 full. Bake for 25-30 minutes, mine were ready at about 22 mins.