It was a long time ago, but I know I made these: http://grabyourfork.blogspot.com/2009/03/red-velvet-cupcakes.htmland they were not bad at all. But I wasn't writing a blog back then, so I kind of forgot everything. But they were good, seriously. I hate it when red velvet doesn't taste even a little chocolate-y (like those from Martha Stewart... they were disgusting). And these totally did. They were delicious.
But they look so pretty!! Red velvet cupcakes are darn tricky to make!
@Tanja OMG you didn't like Martha Stewart's recipe for RV? Must hear more about this!! But yeah I amped up the cocoa in mine, so chocolatey flavor was not the problem :)@Paris They are in deed! have you tried your hand at them yet? Where are the best ones you've tasted in Europe so far?
I have unfortunately fallen into the same trap many time before, and if there is one thing I've learned in my life it's to never find a recipe to try to fit an ingredient, but always look for the best recipe and friggin beg for quarters on the corner street if you have to to get the right ingredients. non-the-less - gorgeous photo!
I didn't like the recipe because there were only 2 tablespoons of cocoa powder in it! The taste was horrible, one of the most disgusting things I've ever baked, lol. And the cream cheese frosting didn't help much. But I've never had a real red velvet cake, so I don't know how they're supposed to taste like.
At least the cupcakes look lovely- although I know how frustating it can be when they don't taste like you expected. I've had trouble with red velvet cake as well- it's tricky! So glad I found your blog on TasteSpotting- S.
Ok, so are you totally against oil? Because THE BEST red velvet I have ever made/tasted, were oil-based. And I would love to share my "cake-flour" based recipe with you. Also, I add at LEAST 1/4 cup coa-coa powder and a couple teaspoons of espresso powder. I like it nice and chocolatey too. : )
@Shelley, wow I am even more glad you found my because now I have found you and I LOVE, love your blogger profile. What an inspirational life you have so far. Le Cordon in Paris and college in Spain, now baking/blogging in Texas. You must must let me interview for my blog, it would be an honor :)
@Chi Chi, oh not against oil at all!! Just bad experiences so far. Its a very very specific texture and crumb I am looking for. I would be delighted to see your oil and c. flour recipes. Do you want to email me? xx
I loved this post sooo much!! I laughed so much when reading it. With the debate over oil and butter cakes, each one has characteristics I love. I find that ones made with butter have a much finer crumb, which I love, are less greasy and have a butter flavor. The one thing I don't like about it is that it becomes hard when put in the fridge. For oil cakes, it tends to have more air pockets, and is greasy but I love how it stays soft when put in the fridge. I think it's all about preference. I also made red velvet cupcakes too!! BTW, I love your blog so much that I started following. :)Would you mind checking out my blog? :D http://ajscookingsecrets.blogspot.com/
@AJ Woah! How amazing. You are officially my first male commenter! Woo hoo. So glad you stopped by. I see you have a red velvet recipe post worth trying too. Thanks so much for the feedback. I think I will just try both and see what's what. But yeah, has to hold up in the fridge.Please come back and comment again! Love your opinions. xxPS- following you too ;)
the best recipe i know of has not one but TWO cups of oil in it...and the whole bottle of red food coloring(1 oz.).2 C sug.2 C oil2 eggsmix well.add1, 1 oz. bott. red fd color2 tsp. cocoa(i have used 2 TB)1 tsp. wht. vinegar(i have used 1 TB)mix well.2 1/2 C. pl. flour1 tsp. bak. soda1 tsp. saltcombine dry ingred. and alternate adding with 1 C. buttermilkbeat wel after each addition. then add 1 tsp vanillabake in 3 greased and floured cake pans at 350 deg. for 30 mins or so. do not overcook. frost with cream cheese icing.recipe is from a very old southern(GA) church cookbook.this cake is very tender.
try the smittenkitchen recipe i really liked her cake part, nice crumb great flavor. The frosting not so much.
Wow, a ton of responses! On your cake flour issue. I know sometimes good cake flour is hard to find in anything other than like a 50 pound sack, my baking instructor (I'm a culinary student) told us that you can put 30% cornstarch into your AP flour and it makes it a equal substitute for cake flour! Super easy, she even uses it at her restaurant. I've used it and it worked perfect. Hopefully that can help in any future recipes you try out.
Loved this post! I'm on the look out for a great red velvet cupcake as well... my friends requested the flavor for some wedding cupcakes and I'm determined to find the best! I tried Joy's recipe too and wasn't impressed which was disappointing to say the least.. Let me know if you find one you like and I'll do the same if you're interested :)
Hi Lola!I have tried this recipe before but made with beetroot juice instead of food colouring and it was absolutely delicious! The flavour of the beetroot is very subtle and blends well with the other ingredients. Once I find the recipe again, I'll pass it on! Alexia :)xx
These look so delicious. I don't care if you say they taste bad. I'm ready to lick my computer screen. :)-Lexy
Hi There!I'm on the hunt for a perfect red velvet cake and have a 'search party' going on over at my blog and wanted to invite you to link up this and any other red velvet recipes you have! It ends at the end of the month.Hope to see you there.Cupcake Apothecaryhttp://cupcakeapothecary.blogspot.com/2012/03/my-search-for-perfect-red-velvet-cake.html
Hey i have already made red velvet cake in the past but with another recipe (that i love) that uses beetroot. However was on a hunt for a beetroot free recipe and came across yours. By the way if ever you want a amazing one find the beetroot one- amazing!Anyway recipe turned out ok but a few things i found along the way, first i agree with the last of cocoa powder i doubled it- much better. Second i used food colour paste and had a lovely rich colour, third i used bakerella's quanities for topping (but yours looked nice) and lastly i had to convert it all into grams so it took a while... oh well it was worth it. Love the photo of your finished cupcakes they look so cute :)
I just stumbled across your blog and love it! And I also loooove red velvet, especially from Sprinkles :) I've made this red velvet cake before, with great success: http://www.playinghouseblog.com/2009/12/red-velvet-white-chocolate-birthday.html and used it in a red velvet white chocolate cheesecake brownie cake. Insanely good. I think the cake flour really helps make a fine, tight crumb and make it tender rather than dense. I've been wanting to try using pastry flour as well--I think that would definitely yield finer results.If you are looking for bakery-like results, I just found this Sprinkles red velvet copycat recipe that I am super excited about: http://cookingclassy.blogspot.com/2012/07/sprinkles-red-velvet-cupcakes-with.html I tried making them with my friend, but she accidentally left out a whole cup of flour so they didn't...turn out. But they smelled amazing and I'm pretty sure they'd be awesome...
I just made this recipe in the weekend I found the recipe online with some beautiful pictures (link posted below). It is a little dense but very moist and nice hint of chocolate I liked it.
ooops here's the link:http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/
I see each and every comment I receive and try to respond to all my lovely readers. Thanks so much for taking a moment to drop a note. Conversation and community are two of my favorite things. But please leave out the spammy links to your blog and giveaways. Come again soon, mmkay! xoxoLeti