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Thursday, September 21, 2006

Red Velvet Cupcakes

As promised, one final photo to add to this post:

I haven't done a post with numerous photos in awhile. Apologies, followed by atonement!


Mmmm, red velvet. I'm sick of paying $1.75 at the bakery, so I made a whole bunch myself. I have to wait for my handy helper to frost all these babies, but I couldn't wait to post them (more photos to follow!). I used Paula Deen's recipe, linked here.

Red velvet batter really is red! I don't know if it was the food coloring I bought or what, but I think I may have to cut back on the food coloring next time. This was scary. The batter actually dyed the white paper cups completely red, if you'll take a look at the first photo.

My hand, after copious scrubbing. It's a good thing I tend to clean as I cook, because otherwise I'm sure someone would have seen my kitchen and had me arrested for murdering some kind of small rare mammal with pink blood. I am so not a lady.

The breakfast that fueled this baking frenzy: Heinz English style baked beans, tomatoes, levain, Branston Pickles, and coffee. Yes, English inspired if not quite traditional. Yummy!

4 comments:

Anonymous said...

Yummy yummy yummy, I got love in my tummy... -T

jo said...

Those look awesome! They seem like something perfect for Halloween because they are so red. whoa melted marshmellows in the icing. that's pretty cool.

I thought the okra slices were really cute. I don't even know if i like okra. I just remember reading about then in a book and about how the character didn't like them.

Anonymous said...

I too today tried these cupcakes and they came out wonderful, however; I didn't have a problem with the food coloring. My cupcakes looked the same, but I only got 20 out of my batter! Don't know what I did wrong, but in any event they were wonderful. I love the Food Network!

Cupcake

bb said...

I'm sure this is too late to comment; but I have been enjoying (and as I grew up, making red velvet cake my whole life) My Gram started making it for my Birthday when I was tiny, and my mom has continued ever since!

The 'original' southern recipe calls for beets as the red additive, as I'm sure you've read - and I have altered mine to replace the food coloring. (unless that is, I am in a hurry) Both are beyond great!

However, my mother's recipe had red food coloring as well. With 3/4 of 1 bottle; which indeed is red enough!

The very best icing is the Cream Cheese with not too much XXX sugar. My family's recipe is much less frilly than the one you made - so possibly not to your taste. But what I love best about it is that the cake itself is sooo moist and not too sweet. The icing adds that bit of sweet to create the perfect combination.

We use veg oil instead of butter or shortening. No vanilla in the cake, only the icing. No coconut, pecans or marshmallows; The icing is made up of simply 2 cream cheese packages, 2tsps of vanilla and 1/4 - 1/3 box of XXX sugar. (to your liking) Our recipe is almost the same as the food network's (don't know how to embed links neatly) without the pecans. Also, we use a bunt cake which allows the extra icing to collect in the center - which is well loved.

If I could, I oooh so beg you to try a 'simpler, southern' recipe instead of a more Soho Bakery style. However, to each his own.

I don't mind posting my recipe, I just don't want to take up too much space.

bb