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Old 02-10-2011, 04:59 AM   #21
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Originally Posted by mollyanne View Post
Yes, that's what I was thinking...that the vinegar makes the color brighter because it works when dying easter eggs too. You always add vinegar to the water & dyetablet when dying easter eggs to intensify the color. But I'm not wild about it making the cake lighter and fluffier because I like a denser cake. Lighter cakes remind me of box mixes, no?

I have a question for you. Did the extra cocoa you added affect the intensity of the red color? I would think it would make it darker and browner.
To be honest, yesterday I tested with Blue food coloring. I brought up the cocoa to 1.5 table spoons. I didn't see any change in color though.
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Old 02-10-2011, 07:03 AM   #22
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Your thread has inspired me to make some red velvet cupcakes in addition to the cookies I was planning to make for Valentine's day. I'm not a big valentine's day person, but Filipinos go bananas for every holiday and they are B-I-G on VD. So I thought I'd make some treats to share. Good excuse to bake anyway.

I went out and bought some specialty tools I didn't have on hand to make the cookies I want to make. I'm torn now because I was thinking of using the Paula Deen recipe but what all of you are saying about the vinegar making the red brighter....maybe I should go with the other.
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Old 02-10-2011, 07:40 AM   #23
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oh, Paula's uses Vinegar too :)
I just finished my Red Velvets, they turned out a bit pink (not too sure why :D, It was pink before I added cocoa, and after 1.5 tbs of cocoa, it was still the same color, so I don't think cocoa really changed the color much.)

I altered the ingredients to as follows:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1.5 tablespoon cocoa powder
1.25 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
2 teaspoon vanilla extract


I'm guessing the pink color came because of the extra vanilla extract :D

Ill be back with feedback later today and maybe alter the ingredients, yet again, for later use!
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Old 02-10-2011, 07:55 AM   #24
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Okay I overlooked that....

In that case, I'll be using the Paula Deen recipe. Hers are usually very good for desserts.
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Old 02-10-2011, 09:26 AM   #25
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Here's some fun....apparently Paula Deen's recipe includes all eight essential ingredients that qualify it as the perfect red velvet cake. Interesting read...

8 essentials for authentic red velvet cake - Food on Shine
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Old 02-10-2011, 10:56 AM   #26
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I don't like Paula's recipe at all - not enough cocoa, too much oil and not enough red food coloring to give the deep rich red color that I want in my red velvet cake. Of the recipes you have, to me this one is the best: Cupcakes: Red Velvet Cupcake Recipe . The only modification to it I'd make is to increase the baking soda to 1 1/2 teaspoons.

PS: I don't bake much any more but have made red velvet cake (not cupcakes) countless times over the past forty years. The blogspot recipe is a pretty good one in my opinion.
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Old 02-10-2011, 07:18 PM   #27
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At school, heard some raves, and some, well (not too good reviews).


Here's a little overview of my experience:

Paula's recipe (exact recipe) was pretty much tasteless, and too greasy that, after 1 hr outside the oven, the cupcake cups became extremely stiff (However, I agree that I screwed parts of the recipe up myself. For example, I used confectioner's sugar instead of granulated, and that did not allow the cake to rise :( I also may have overbaked it, but don't take my word on that), this means that Paula's recipe may still be good.

I then opted for a modified recipe:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1.5 tablespoon cocoa powder
1.25 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
2 teaspoon vanilla extract

But I think I may have overmixed the batter, causing the flour to be the dominant taste (still better than tasting oil or nothing in my opinion). I believe you may need a bit more coloring here, because it turned pink for me.

Other than that, I have no complaints, I was completely out of my 70 cupcakes though (about 50 chocolate and 20 red velvet in less than 40 minutes).
My friend also made about 25 cookies, those sold aswell.


Not too much to complain about my red velvets, I guess it was about personal taste in general.

Correct me if I'm wrong, but velvets are supposed to taste semi-sweet with a hint of cocoa, right?

I think that in the case of Red Velvets, the taste is pressured more onto the taste of the frosting more than the cake itself. I ran some Mascarpone and cream cheese frosting (i did about 10 mascarpone [costs an arm and a leg if you're making lots!] and 10 cream cheese).

Coming here has helped me enjoy the better things :) Thanks again!
Now I know what to do to create Great Red Velvet cakes!

P.S. Finca, thanks for your input, when I Get some more ingredients, will definately try the recipe that calls for:

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda


p.p.s Just realized this recipe is almost identical to my modified Paula's, except the extra .5 tablespoon of cocoa, the extra coloring, and the replacement of vegie oil with butter
Just need some food coloring, hopefully will try this weekend, and finish up any frosting I have left :)
Thanks again!


I do have one question though, and it is in regards to alternatives for food coloring. I know I can use beet juice, however, what if I don't put food coloring (just to try out the recipe). Will it come out dryer without the 1 - 4 oz of water that's found in the coloring?
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Old 02-10-2011, 07:41 PM   #28
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And Annie, thanks for the link, a real interesting read.
Might have to make a half scale again and try it.
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Old 02-11-2011, 07:12 AM   #29
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Phillipe,

The additional cocoa and substitution of butter for oil will make a big difference in taste. I'd also add a little more baking soda if I were you. Leaving out the food coloring shouldn't make it too dry, but you can add a little water if you like.

Also, you may want to try a cooked or boiled frosting instead of cream cheese. It's more traditional and is my preference. Here are a couple of recipes:

Cooked Frosting

1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract

In a saucepan, combine the milk and flour. Cook over low heat, stirring constantly until mixture thickens. Set aside to cool completely. Cream together butter, sugar and vanilla until light and fluffy then stir in the cooled milk and flour mixture and beat until it reaches spreading consistency (forming small peaks).


Boiled Frosting

1 1/2 cups sugar, divided, leaving 2 TBSP aside
3/4 cup of cold water
1 TBSP corn syrup
2 egg whites
1/8 tsp salt
1 tsp vanilla extract

Combine sugar (all but 2 TBSP), water, and corn syrup into a saucepan with a heavy bottom. Stir while cooking over medium heat until the sugar is dissolved. At this point it should look clear. Continue to let it cook until it becomes syrupy. Stir constantly to make sure you don't burn it! Beat the egg whites until they form stiff peaks. Add the remaining sugar and beat. Add syrup, mixing until thoroughly blended. Add vanilla and beat until it reaches spreading consistency (forming small peaks).

I usually make the first one because it tastes great and is easier, but the boiled frosting is a true classic and you should try it as well.
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Old 02-11-2011, 10:18 AM   #30
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Originally Posted by PhilippeJoneson View Post
And Annie, thanks for the link, a real interesting read.
Might have to make a half scale again and try it.
You're welcome. Now do me a favor and get some regular granulated sugar for your next baking. I'm no baking expert, but I do know that you will have much better results.

And stick with the cream cheese frosting....it is the traditional red velvet cake frosting.
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recipe

Best recipe for Red Velvet cupcakes (chemistry)? Before we go off on how you can't virtually taste the baked goods, I want to ask which you think would taste better, or which you would follow personally. Here are my options: [url=http://bakingbites.com/2005/08/she-wore-blue-velvet-but-ate-red/]Red Velvet Cupcakes ę Baking Bites[/url] [url=http://www.womansday.com/Recipes/Red-Velvet-Cupcakes]Cupcakes - Red Velvet Cupcakes Recipe from WomansDay.com[/url] [url=http://bestcupcakerecipes.blogspot.com/2009/02/red-velvet-cupcake-recipe.html]Cupcakes: Red Velvet Cupcake Recipe[/url] [url=http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/index.html]Red Velvet Cupcakes with Cream Cheese Frosting Recipe : Paula Deen : Food Network[/url] [url]http://www.youtube.com/watch?v=S9cxBhTj9Nw&feature=related[/url] [url]http://www.youtube.com/watch?v=4UXVqmM63fU&feature=fvwrel[/url] I tried this one today (came out dry, I yielded 10 cupcakes: [url=http://allrecipes.com//Recipe/red-velvet-cupcakes-3/Detail.aspx]Red Velvet Cupcakes Recipe - Allrecipes.com[/url] And I know to try out the cream cheese frosting/icing ontop. However, I've also been recommended Mascarpone frosting and purchased Mascarpone cheese to try it. I have one shot, and my goal is about 30-60 cupcakes. From speculation and elimination, which do you think would work best? 3 stars 1 reviews
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