Happy Superbowl Sunday! I love football and even though I’m really not a fan of either team playing today, I’ll definitely be watching the game and enjoying plenty of delicious food! Among the things I made are these red velvet cupcakes, which were selected for this week’s SMS by Rosy of Rosy Lips & Lavender.
This recipe actually made a layer cake but I went the cupcake route instead. I really love layer cakes and I wish I had more opportunities to make them, but they’re just not very practical for a two-person household. Cupcakes are so much more portable, not to mention easier to eat and give away to others. There were a few things about this recipe I thought were interesting. First, red wine vinegar is one of the ingredients, which struck me as weird. I haven’t made red velvet cake/cupcakes more than once or twice before (I can’t even remember the last time) but I think I remember white vinegar was one of the ingredients. I’m curious why this book uses red wine instead of white. The cupcakes also called for cinnamon – another ingredient I’m not sure is traditional for red velvet. In the end, the vinegar ended up being a non-issue, I couldn’t taste it at all in the cupcakes. I did detect the cinnamon hanging out in the background, but it wasn’t prominent.
I made 1/3 of the recipe included in the book, which yielded 12 full size cupcakes. They baked for 20 minutes and came out of the oven with cute little domed tops. They were definitely red in color (though in some of my photos they look a bit more brownish). I have to confess that I skipped the frosting recipe in the book in favor of my absolute favorite cream cheese frosting from Martha Stewart’s Cupcake book. I’ve made that frosting at least 3 times now and it never disappoints. It’s absolutely delicious and a perfect consistency for piping. The recipe only has 4 ingredients and can be thrown together in minutes. You can find it here if you’d like to give it a shot.
Since I don’t have red velvet very often and therefore don’t have much of a basis for comparison, I’m not sure I can fairly judge this particular recipe. The cupcakes had great texture – very light and moist but when it comes to flavor, I thought they were just ok. It may just be that I’m not a fan of red velvet in general, though, so I’ll have to wait and see what others think when they try them tonight. All that said, I’m happy to use the cupcakes as a vehicle for the amazing frosting so these definitely won’t go to waste 🙂 Thanks to Rosy for hosting this week! You can find the red velvet recipe on her site and if you’d like to see the rest of this week’s cakes, stop by the SMS blogroll.