I have a secret & since you partially know all of my other secrets I might as well share this one with you. Right?! Right.
While I would like to think of myself as this amazing baker
( & I'm sure in comparison to others I am ) I still feel very amateur.
(or at least I think so ha!) Red Velvet is probably one of my all time favorites. I can remember as a kid being so memorized by the red cake, & the sweet & tangy icing! Mmmmm. I have tired several different recipes & some how I ruined them all. The only thing I could get away with was the boxed stuff, and even though I am definitely not an elitist when it comes to baking, it just wasn't satisfying.
In walks Glenda! Glenda is Margaret's
(my mom, I know you know that, but for the sake of anyone else that might read this.) ex-husband's wife. Did you follow that?! Anyways, back on track! She gave me her famed
Red Velvet recipe. I was alittle nervous to try it because of my past experience with red velvet but I was determined!
BOOM! There you have it. The recipe was flawless
(awww) & the cupcakes turned out super light & moist. The red turned out so bright, that I am excited to show these babies off at work tomorrow. I feel accomplished, & ready to take on anything! At least when it comes to baking.
still the greatest birthday gift ever! my cupcake courier, you're the best!Glenda's Red Velvet Cake
2 1/4 cup flour
1 1/2 cup sugar
2 eggs
1 tablespoon cocoa powder
1/2 cup crisco (I used butter flavor because that's what I had)
1/2 teaspoon salt
1 cup buttermilk
2 bottles of red food coloring
1 tablespoon vinegar
1 teaspoon baking soda
In a large bowl (or mixer) cream crisco, sugar, food coloring, eggs, & vanilla. In a separate bowl sift flour, cocoa powder, & salt. Add flour, alternating with buttermilk to creamed mixture. Beat well. In a small bowl, mix vinegar & baking soda. Fold in baking soda vinegar mixture. Bake at 350 for 30 -35 mintutes. (for these cupcakes, I only baked them for 22 minutes & they turned out great.)