Red Velvet Cupcakes

Red Velvet Cake seems like all the rage. I read about it on blogs, see it on menus, hear about the "red velvet cake" at such and such place that is to die for... and yet - I'm not convinced.

So I thought I'd try my hand at making a batch.

One, because I wanted to know what exactly gets put into this bright Red, Velvet cake that seems to be everyone's favorite.

And two, mostly because I had all the ingredients on hand.

So I leafed through some of my cookbooks, and found a recipe from Jennifer Appel's Buttercup Bake Shop Cookbook. And while it was good - moist, fun, and not too sweet with just a smidgen of a hint of chocolate, it was really the Red Velvet Icing that took the cake. The icing was indeed, "somewhere between buttercream and whipped cream" - light, fluffy and just the right amount of sweetness.

Here's the adapted version for a batch of cupcakes:

Red Velvet Icing
+ 1 c milk
+ 1 Tbsp all-purpose flour
+ 1 c cold, unsalted butter
+ 1 c sugar
+ 1 tsp vanilla extract

- In saucepan over medium-high heat, whisk milk and flour.
- Stir constantly for about 10 min, until smooth and thick.
- Set aside and cool for about 30 min.
- When cool, remove the "film" formed at the top and discard.
- Beat butter and sugar on med-high speed until fluffly, about 4-5 min.
- Add vanilla extract and mix thoroughly.
- Add cooled milk mixture in thirds and beat well.

The icing, itself, is a keeper but I think I'm going to have to pass on the Red Velvet.

So, it might have been perfect for my girlfriend JLC's wedding, but I'm still not convinced.