On a more positive note, you must try these red velvet cupcakes. I took a batch of cupcakes to school and was asked for my number multiple times so that I could bake them for fellow students. People have liked what I've baked before, but these cupcakes were different. The praise was incredible and to the point where I know I've found my go-to red velvet recipe. I'm more of a straight-up vanilla or chocolate cake person, so my knowledge of red velvet is limited but I can tell you that these were definitely chocolaty.
Red Velvet Cupcakes
Source: Pink Parsley, who got the recipe from Rebecca Rather, The Pastry Queen Christmas
makes 24 large cupcakes (I got about 60 mini cupcakes and an 8" single layer cake)
1/4 cup (2 ounces) red food coloring
3 1/2 Tablespoons unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 Tablespoon distilled white vinegar
In a small bowl, combine the cocoa powder and food coloring with a fork, mashing and mixing until it forms a paste. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed until it is light and fluffy, about 2 minutes. One at a time, add the eggs, stopping to scrape down the bowl as needed, and allowing each one to be fully incorporated. Reduce the speed to low, and add the cocoa paste. Increase to medium speed and beat the batter for about 4 minutes.
Meanwhile, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in a measuring cup).
Add the flour and buttermilk in increments, alternating between each addition. Start and end with the dry ingredients. Beat on medium speed until just combined.
Add the vinegar and sour cream and beat at low speed until just combined.
Divide batter evenly among the muffin tins, filling each one about 3/4 full. Bake 17-22 minutes, only until the cupcakes feel firm to the touch and a toothpick inserted into the center comes out clean. Be careful not to overbake, as the cupcakes will dry out easily.
Remove from oven and allow to cool in pans for 5 minutes. Remove the cupcakes from pan and allow to cool completely before frosting.
Cream Cheese Frosting
from Annie's Eats, originally from Confections of a Foodie Bride
12 ounces cream cheese (still cold - not softened)
7 1/2 Tablespoons unsalted butter, softened
1 Tablespoon vanilla extract
3 3/4 cups confectioners sugar, sifted