Red Velvet Cupcakes w/ Chocolate Cream Cheese Frosting


This was actually the recipe for Red Waldorf Cake out of the Better Homes and Gardens cookbook. Anyway....I had never had Red Velevet cake before. Everybody hyped it up so much that I decided it had to be on my list. Well, really it is just chocolate cake with red food coloring. I'm not sure why mine turned out VERY dark....2 oz of red food coloring!!!! All in all it was good. Probably not as good as people make it sound, but hey......who doesn't like chocolate cake?!!!

The Recipe:

2 eggs
1/2 cup unsweetened cocoa powder

2 ounces red food coloring (1/4 cup)

2-1/4 cups sifted cake flour or 2 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

1-1/2 cups sugar

1 teaspoon vanilla

1 cup buttermilk or sour milk

1 teaspoon baking soda

1 teaspoon vinegar
Directions:

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan. Set pan(s) aside. In a small bowl stir together cocoa powder and food coloring; set aside. In another small bowl stir together flour and salt; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla to shortening; beat until well combined. Add eggs 1 at a time, beating on medium speed after each addition until combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk, beating on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter, mixing until combined. Pour batter into prepared pan(s).
3. Bake for 30 to 35 minutes for round pans, about 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center comes out clean. Cool cake layers in pans for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or, place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with Creamy Frosting. Cover and store in the refrigerator for up to 3 days. Makes 12 servings.

Frosting Recipe:

Chocolate Cream Cheese Frosting-
 
1  8 oz package of cream cheese, softened
1/2 cup butter, softened
2 t vanilla
5 cups powder sugar
1/2 cup cocoa
 
Beat cream cheese, butter, and vanilla till fluffy. Beat in cocoa. Beat in powder sugar.
 

What I did:::

1. On the cake I used apple cider vinegar instead of white. I was watching Cupcake Wars once and oneof the groups said that they used it. So I figured if they were good enough to get to Cupcake Wars it was worth trying!!!
2. For the frosting....I used about 1 t of milk as well becaue it was way thick.
3. I also used Almond exctract instead of vanilla. I did get some compliments on the frosting so I guess that was a good trade!