Tuesday, September 30, 2008

LAY OUT THE RED VELVET CAKE, the Daring Baker Overachievers are at it again!

When I worked as a Nephrology Social Worker (Dialysis) I was recruited to Abbeville, SC. Northern girl relocated to a very small Southern town. Oh what a culture shock! But I love to learn about other cultures. And there was things for this Yankee girl to learn. Oh but thats subject for a whole other blog! (Don't get me wrong I absolutely love Southerners. My brother and his wife live in Knoxville.)
One thing I did learn about was Red Velvet Cake. One of the girls I worked with made a good Red Velvet Cake. She gave me her recipe. I never had a chance to make it when I lived down there but when I returned to NY I decided to give it a go. I looked down the list of ingredients and there was what I assume to be a typo. The recipe called for two cups of oil. I'm thinking this has got to be a mistake. I made the recipe, and changed up the fat content and ended up with a really good cake. I liked it. Was it worth a whole bottle of red food coloring? Eh, not really. I would have preferred it au naturale, but hey you have to do it at least once. Steel Magnolia, Armadillo style.

So here is the recipe I used for these cupcakes. I liked the flavor but was not thrilled with the texture or the "crumb".

Next time I will stick with this recipe. MUCH BETTA!

Here it is:

Lori's Lipsmacking Goodness

1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 teaspoon baking soda
2 tablespoons cocoa
1 tablespoon vinegar
1 teaspoon vanilla
2 oz red food coloring
2 1/2 cups ap flour
1 teaspoon salt
1 cup buttermilk

Preheat oven to 350 F. Grease and flour two nine inch baking pans. Cream shortening and then add sugar. Add eggs one at a time, beat well. Make a paste out of the cocoa and red food coloring; add to creamed mixture. In one small bowl combine salt and flour. In another small bowl combine buttermilk and vanilla. Add flour mixture alternately with buttermilk mixture. Beating well after each addition. In another small bowl sprinkle baking powder over vinegar. Stir until thoroughly mixed. Divide among pans. Bake for about 30 minutes until cake tester comes clean.

Frost with cream cheese frosting.


kat said...

I've grown to love red velvet thanks to some cupcake shops around here. I've found Paul Deen's recipe to be really good.

Lori said...

Kat- I know most of the people who ate these cupcakes agreed with you. Only myself and friends husband didnt like the texture. That is why I never listen to negative reviews. Besides peoples taste differences, you never know what mistakes they have made.

Christine said...

I have never had red velvet cake and it is on my list to make. Your cupcakes look great and I love the lips on them!

Check me out I gave you an I love you this much award!

Cristine said...

Your cupcakes are too cute! I love how you thought "armadillo", too! I couldn't get it out of my head!

The Blonde Duck said...

I love the lips!

Lori said...

Thank you for the award Christine. That was very nice of you.

the blonde duck- thank you. My Mom bought cupcakes for my daughters years ago and I saved them cause I thought they were so cute. It was around Valentines day.

Anonymous said...

They look awesome from where I'm sitting, Lori! :)

Grace said...

lovely, lori. i'm not being true to my southern roots when i say this, but i can't eat red velvet cake. i have an issue with all that food coloring. :)