ISO: ISO a T&T "red velvet cake" (for cupcakes) recipe. Got to make 60 of them for next week

[marilynfl]

and I've NEVER made a RVC from scratch before.

Reviews for online recipes are all over the place. Ina is usually dependable, but I can't find one from her and Paula Deen's was blasted as being too oily.

I'm still a bit queasy about using 2 oz of chemical coloring. But it was a firm request, so I'm doomed to respond to it.

 

[starburst]

I like the one from SmittenKitchen, it has more cocoa powder than normal.

I also don't add as much red food coloring as called for. These were a huge hit when i made them last year, the cupcakes were really moist and the cream cheese frosting is great.

http://smittenkitchen.com/2007/09/red-velvet-cake/?Layout=Printer

 

[gayr]

Marilyn, Here is Gary Welling's Recipe (International Baking & Pastry Chair Johnson Wales) - here is

a comment on the recipe and be sure to click on THE STORY and recipe about the cupcakes in the blog.

Not tried and true by me, however, the blog comment is coming from the Food Editor of the Providence Journal, Gail Ciampa.

http://foodblog.projo.com/2010/02/make-red-velvet-cupcakes-for-someon.html

 

[marianne]

I went round and round searching for a good RVC recipe last year. I made three different ones,

as well as a box mix, (which was awful, it tasted of the preservatives or chemicals in it), and the winner was this one from Southern Living. The others I tried had lots of oil, like Paula's. This seemed to be the least oily.

I made it for mini cupcakes, and I baked them using paper liners for 16 minutes. The only changes I made to the recipe were that I increased the cocoa from 2 tsp. to 2 Tbl. and I used only 1 1-ounce bottle of red food coloring.

The cream cheese frosting was excellent.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258795

 

[marilynfl]

Thank you so much starburst, Gay, and Marianne. I love that I can always depend on you.