Hi friends! Happy Sunday night. I don’t know about you, but it has been a busy weekend. Between birthday celebrations, church events, and my cousin’s play, I’m about ready to go to bed.
Since we were celebrating my dad this weekend, I decided to make something he loves – red velvet cake! I’ve had moderate red velvet success in the past, but have never really nailed the cake/ frosting combo. I used this recipe for the cupcakes from Sally’s Baking Addiction and this recipe for the cream cheese frosting. Warning: this cupcake recipe was a bit complex, so enter at your own risk. She does a great job spelling out the steps (why I won’t here), so you can do it! Here are some notes from my experience…
- Make sure you set everything (buttermilk, butter, and eggs) out to get to room temp ahead of time – I really think this makes a difference! You’ll need to set them out on the counter for a couple of hours before you start baking
- I think you could probably go a little heavier on the vanilla and cocoa powder. The flavor of the cupcakes wasn’t quite as strong as I wanted it to be.
- Go heavy handed on the red food coloring – I’m always shocked at how much I end up needing for the red velvet color! I used a whole little bottle (one that typically comes in a 4 pack of colors) of red food coloring for mine.
- Make sure you fold in the egg whites completely. If you don’t (like me), you’ll end up with little yellow spots in the red velvet cupcakes where the egg whites didn’t mix in completely.
- My biggest piece of advice… DON’T OVER BAKE THEM. Unfortunately, mine turned out a bit dry because they were a couple minutes over baked. The recipe calls to bake them for 20-21 minutes. I would start with 15 minutes and keep a close eye on them. It’s so tricky because you can’t see them really turning color because of the food coloring and you don’t want the middles to collapse because you open the oven too early. Pull them out as soon as a toothpick comes out clean.
On a different note… The cream cheese frosting was the best I’ve ever made and it was so easy! It turned out really well. Just make sure you also pull out the butter and cream cheese for this ahead of time. One other tip is that if you make the frosting ahead of time and put it in the fridge, you need it to get to room temp before you can pipe it evenly on the cupcakes. Unfortunately, I learned this lesson the hard way.
Other than my mishaps, I really did enjoy making these this weekend. Hope you do too!