Red Velvet Cupcakes with Cream Cheese Icing
All up, I was disappointed: the cupcakes were too firm (not velvety) and not really a decent red colour. I'm not ready to recommend this recipe yet. Perhaps some of you could have a go and let me know what I did wrong
I could have accidently over-mixed them using the 'folding' function on my mixer; it's a fairly universal baking fact that small cakes need the barest of mixing to keep them aerated enough to rise into light and fluffy morsels.
Another possibility is that I simply over-baked them.
Colouring the cupcakes was about the only thing I managed to not OVER-do! I didn't have a lot of liquid red colouring so tried to use my gel colour instead, but found out that it didn't blend in very well; the ingredients in a mixture like that are too heterogeneous in texture and consistency so the gel didn't have as much effect. Note to self for next time!
Without sounding like too much of a downer, the icing even when pear-shaped. I made the mistake of using low fat cream cheese for the icing. Taste-wise, I know well myself that low fat cream cheese is always a poor cousin to the full fattier version. So as a punishment for my lesser fat crimes, the icing started to separate due to the insufficient fat content.
|Insufficient fat content made the icing separate (not properly mix) and crack along the edges of the rosettes|
And flailing all, just remember: a multitude of ills can be covered by edible glitter!!! Really popular with kids (little AND big!) :)
I promise there will be a less 'flailing' post to come shortly to show that success can be just around the corner...