"You're a human being, you live once and life is wonderful, so eat the damn red velvet cupcake"
- Emma Stone in Glamour Magazine
Like most people, I love sweets! Mainly cookies, cake, and ice cream :) So lately I have been trying to teach myself how to ice cakes and working on my artistic side. Well I decided that I would make a red velvet cake and cream cheese frosting to practice on. When I was growing up I lived in a home where no desert was store bought, spoiled I know. My mother is a wonderful cook and baker! So when I started my cake making adventure I naturally thought, "ok, I'll make this from scratch." And who else to get a good cake recipe from other than Paula Deen right? This is where I messed up, I didnt compare her recipe to anyone else... BIG MISTAKE!!!
Let me show you the difference (these are for cup cakes)
Paula Deen's (from foodnetwork.com) Martha Stewart's (in red from marthastewart.com)
2 1/2 cups all-purpose flour (2 1/2 cups cake flour (not self- rising), sifted)
1 1/2 cups sugar (1 1/2 cups sugar)
1 teaspoon baking soda (1 1/2 teaspoons baking soda)
1 teaspoon salt (1 teaspoon salt)
1 teaspoon cocoa powder(2 tablespoons unsweetened process cocoa powder)
1 1/2 cups vegetable oil (1 1/2 cups vegetable oil)
1 cup buttermilk, room temperature(1 cup buttermilk)
2 large eggs, room temperature (2 large eggs, room temperature)
2 tablespoons red food coloring (1/2 teaspoon red gel-paste food color)
1 teaspoon white distilled vinegar (2 teaspoons distilled white vinegar)
1 teaspoon vanilla extract (1 teaspoon pure vanilla extract)
I have underlined the differences in the recipes. When I was making it I knew there wasnt enough chocolate. I have not made Martha's recipe yet but it is on my list very soon. I'm not sure if there was a typo online or what but Paula's recipe just tasted like a bland plane cake, people that say it is good have never had a real red velvet cake!
