Red Velvet Cupcakes

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Red Velvet Cupcakes


O.M.G!!!!  These are DELISH!

So, me, in my infinite wisdom, decided to start these right around dinner time.  Yeah…not to bright.  There’s not HUGE amounts of counter space in this apartment and, well, every inch was being used when S was trying to shred the chicken for the Mexican casserole.  LOL  Picture this…a stand mixer, mixing bowl with egg whites, measuring cups and spoons, muffin tins, cooling rack, and various other attachments/accessories for said mixer scattered about the kitchen.  There’s S, with his little cutting board in one corner trying to shred 2 chicken breasts.  *snort*

Two firsts for me.  Yes, I love to bake, but not so much with the dye or the piping thing.  I’m a slather with a knife kind of girl when it comes to icing.  I wandered the store trying to find something OTHER than the standard bottles of liquid food dye.  I wanted the real thing…the stuff in the little jar like the pros use?  Yeah…found it!  YIPEE!  I know the recipe calls for 1 ounce bottle, but I used about 1/2 teaspoon of the gel type stuff…  BLOOD red they are!  LOL

They’re not difficult to make.  Me, never having butter in the house, made the cake with I Can’t Believe It’s Not Butter (ICBNB).  They’re moist.  They didn’t rise funny, they’re not tough.  AND it saved me some fat per cupcake.  I’m all about saving my fat grams. I used the ICBNB in the frosting too.  This is where I think real butter would be better.  In my experience ICBNB just doesn’t hold up as well and has a tendency to by runny or too soft in icings.  But I digress…

I truly so suck at folding.  I never feel like I keep the batter light enough in doing so.  In this instance, I think it prevented me from getting the full 24 cupcakes out of the recipe.  My scoop method only got me 22 out of the batch.  None of them baked over, mind you.  They were perfectly sized.

The other first was piping the icing.  I used the zip top baggie method.  LOL  Bought the top and coupler, but used a regular plastic bag from the drawer.  I was all professional in putting the bag in a glass to fill it, too.  They looked okay for a first attempt.  I tried a few on the rack, then put the rest in the transport containers (LARGE Glad plastic containers) then piped the icing around with them in the container.  They ran a little, so I put them in the fridge overnight.  They looked nice, and tasted FAN-FRIGGIN-TASTIC!  NOM NOM

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