Cupcakes - again

Okay, so I had to make something for this little get-together/going-away-party thing at work, so I decided on red velvet cupcakes. My original plan was to grab a box of mix and a canister of frosting and do it that way. Then I did a FoodNetwork.com search for 'red velvet cupcakes' and got a couple good hits - one was Paula Deen (love her!), the other was Terri Wahl from Throwdown with Bobby Flay. Now, she wasn't the most demure challenger he's had, but she had red velvet cupcakes. So, I took a peek at her recipe and it's not all that different from Paula's, except the exorbitant amount of frosting she makes.

Anyway - I made those instead and they are TO DIE FOR! I halved the frosting recipe and I STILL have too much! It's in the fridge and I might make Paula Deen's Red Velvet Sandwich Cookies tomorrow to use it up. =)

I told the #dw channel that I am really sad for anyone who doesn't get to try these cupcakes. And xb95 smooshed his face against the LCD to get at the cupcakes. Sadly, they don't travel well via internet. :(


Tips if you decide to make these:

• weighing the ingredients will produce a more even result; if you don't have a scale, you'll need to find a conversion chart



• I sifted the flour b/c it breaks it up a little and delivers smoother cake; cake flour would be even better, but it's a little pricey



• be sure the sugar is fully dissolved in the oil and buttermilk before adding anything else or the oil will separate and you'll have oily cupcakes (which was the #1 complaint I read in the comments for this recipe)



• the measurement for the red food coloring is a whole bottle - the little kind that comes in a box by itself (not the little tiny ones that come in the multi-packs)



• bake them for about 15 minutes and check them, then every 5 mins after that or you'll over bake them (I actually turned the oven back 25* after the first 15 mins, but my oven's weird)

I didn't change anything about this, except I added about an extra tablespoon of cocoa powder b/c I wanted a little more chocolate flavor. Typically I use baking Splenda, but went with the regular sugar since I wasn't sure how Splenda would do in the oil. Maybe next time I'll try with the Splenda and see how it goes. I'll also probably use half wheat flour too.

Now I must away to get ready for work.

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