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?