Red Velvet Cupcakes

I wanted to make some Red Velvet cupcakes for my sister-in-law's baby shower tea party, but of course I had to test out the recipe first. To be honest, I have never actually tasted Red Velvet cake before, and in my mind it was moist, a bit chocolaty, and had creamy white frosting on it. I searched far and wide for a traditional Red Velvet cake recipe. What I found was that the traditional frosting was not the modern cream cheese frosting, but rather a cooked vanilla frosting. I even found one site that declared that her recipe was the best frosting ever and that you would never use any other frosting on a chocolate cake again!! I was tempted.

I decided on Paula Deen's Red Velvet cake recipe, and to use the "Best Frosting I've Ever Had" recipe. The result was disappointing, for me at least. The cake was too dry and dense, the frosting was not as sweet as I am used to, but came out smooth. I won't replace my traditional butter cream frosting again on a cake. I love the reliability of box cake mixes, and will probably use those from now on. I was tempted to try another recipe for Red Velvet cupcakes that added some chocolate ganache for more moisture, but ran out of time. Some friends told me that Red Velvet is not meant to be moist, and is less sweet compared to other cakes. Here are the recipes.

Grandmother Paula's Red Velvet Cake

2 c. sugar
1/2 lb. butter, room temperature
2 eggs
2 T cocoa powder
2 oz. red food coloring
2 1/2 c. cake flour
1 t. salt
1 c. buttermilk
1 t. vanilla
1/2 t. baking soda
1 T vinegar

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture, mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from heat and cool completely before frosting.

Best Frosting I've Ever Had

5 T flour
1 c. milk
1 t. vanilla
1 c. butter
1 c. sugar

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens (almost like a brownie mix). Remove from heat and let it cool to room temperature. Stir in vanilla. While the mixture is cooling, cream the butter and sugar together until light and fluffy. Add the completely cooled milk/flour/vanilla mixture and beat well, until it all combines and resembles whipped cream. Spread it on a cooled chocolate cake.