Jane: 1; Red Velvet:1
Dear Red Velvet: Don't think this is over. Not by a long shot.
The Food Network Throwdown recipe may have won the battle,
but it didn't win the war. Not yet.
Not while I still have...wait for it...
Red Velvet Cupcakes from Better Homes and Gardens!!!
Yes, this one was good. And not just good. Excellent, in fact.
I still had just the lame-o super red coloring gel to use so my
cupcakes were more of a dark coral color than truly tomato red.
Never let it be said that a flavor got the best of Me.
So here it is, from Better Homes and Gardens, a name you've
trusted for donkeys' years...
Red Velvet Cupcakes
3 cups all-purpose flour
2 teaspoons unsweetened cocoa powder
3/4 teaspoon salt
3 large eggs at room temperature
3/4 cup butter at room temperature
2 1/4 cups granulated sugar
1 1/2 teaspoon vanilla extract
1 oz. bottle of red food coloring (2 tablespoons)
1 1/2 cups buttermilk
1 1/2 teaspoon baking soda
1 1/2 teaspoon vinegar
Preheat oven to 350 degrees F. Line cupcake pans with paper liners.
In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs and beat on medium speed after each. Beat in food coloring ON LOW.*
Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium speed after each only until combined.
**Stir together baking soda and vinegar.** Add to batter and beat just until combined.
Fill cupcake liners 2/3 full. Bake 15-17 minutes or until toothpick inserted comes out clean. Cool pans on wire racks for 10 minutes, then gently remove cupcakes from pans to cool completely.
Frost or dust with powdered sugar.
**Just a friendly head's up on this--this is not included in most other cupcake recipes. I don't ever remember coming across this technique of combining vinegar and baking soda before. Have you?