For a very long time, I’ve been on a search to find the perfect red velvet cake recipe. Time and again, I thought I struck gold, but each time, I had been duped. The cake was either too dry, not red enough, tasted just too much like chocolate, didn’t rise – you name it. I was starting to get discouraged. I found myself in the baking aisle at the supermarket, one fist raised, shaking the red velvet box cake: “What are you made of??!! Show me what you’re made of??!!!” I definitely got the hairy eyeball from nearby shoppers that day.
Well sigh no more!! I have finally found it! The one red velvet recipe to rule them all! And I have my friend over at Sweet Saromah Cupcakes and Desserts to thank! She’s super talented – make sure you visit her site and check out all her yummy (and beautiful!) sweets!
I was so excited to try her recipe, that I wasted no time and went right to kitchen. The batter looked nice and red, and tasted delish. I opted to make cupcakes, and cut the recipe in half, baked at 350, and…
Perfection!!! They were the right color, they “puffed” perfectly, they were moist, and just flat-out fabulous. I topped them with a dollop of buttercream, and some pink sprinkles, to give them a little flair.
Having just made these for the sheer joy of baking, I had nowhere to take them. So, I did what I always do when I bake for fun – brought them to work.
Here are a few unsolicited testimonials from gracious dessert-loving co-workers:
“I’ve had one bite so far..And my mouth is totally watering for more as I type this…I’m gonna have to hit send right now and go back!” – J.G.
“Wow. You’re at a whole new level now. Time to get these out to the public.” – M.T.
“Mine unfortunately seemed to evaporate, however, if a 2nd were available for testing I could retry.” – C.C.
The public has spoken.