This week's Sweet Melissa Sundays (SMS) recipe was chosen by Rosy of Rosy Lips and Lavender: Red Velvet Cake. It's basically a cake with a mild chocolate flavor that is colored red with either beets or red food coloring. Melissa adds cinnamon and red wine vinegar to her cake, some non-traditional ingredients to spice up the cake a little bit.
I decided that I didn't really have the time to make a pretty layer cake (my cake decorating skills leave a lot to be desired anyway!), so I went the cupcake route. I did use my molten cake pan to make some extra large cupcakes and sliced one of those cupcakes to make a mini red velvet cake. I made a full recipe which yielded 18 regular sized cupcakes and 4 huge cupcakes.
I'm not sure if it was because I didn't let my cream cheese warm up enough, or if it was because I used the fat free variety, but I could not get my cream cheese frosting to be smooth! So, my frosted cupcakes looked pathetic (which is why you won't see any photos of them here), and my mini red velvet cake looks pretty sad too... but I just couldn't put up a post without any photos so you get the one up top. Luckily the appearance of the frosting had no bearing on the taste of these cupcakes, as they were incredibly moist and delicious. The cream cheese frosting was good, but not my favorite. I prefer this cream cheese frosting, or even better - coconut cream cheese frosting.
I haven't had very many red velvet cakes before, but this recipe is definitely a keeper and I will certainly be making this cake again. This would be a great cake recipe to use for cupcake pops, too, if you wanted to do something more fun. If you would like to try the red velvet cake recipe, you can find it here. Make sure you check out the Sweet Melissa Sundays Blog Roll to see how everyone enjoyed this crimson cake!
* Recipe notes:
- If making cupcakes, bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- I only used 1.5 tsp of red food coloring, but add the full 2 tsp (or more) if a more intense red color is desired.
- I made 2/3 of the frosting recipe and that was sufficient to frost all my cupcakes.
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