Red Devils Food Cupcakes with Sour Cream Chocolate Frosting

10 Feb

I ran across this cupcake site the other day. They all look amazing, but I made these ones today.

I was really excited about them because we’ve been talking cupcakes at work for the last 2 weeks. I’ve never made a red velvet cake before and I was intrigued by the sour cream frosting. I was babysitting Tavia and Blake this morning, so I figured it would be a great time to try them out. After a trip to the store to buy cake flour and buttermilk (no short-cutting for me), I dived in.

The cakes: The batter was the fluffiest cake batter I’ve ever made. Very whipped, like meringue almost. Now that I’m looking at the recipe, I realize that it’s a devil’s food cake, which explains the lightness of the batter. I kind of want to try it with regular all-purpose flour instead of cake flour and see how they come out. Anyway, I made the recipe exactly as it said, except that I cooked the cakes for 17 minutes instead of 20. I think they were still a tad over-baked. Definitely not burned or anything, but a bit dry. I think it may be the high altitude cooking. Anyway, next  time I would reduce the cooking temp to 325 and check after 17 minutes.

The frosting: Wow, this frosting is amazing. I always love using a little bit of coffee in everything chocolate because it makes it taste so much more chocolate-y. And I always use really high quality chocolate for baking. It makes so much difference. This time I used Ghirardelli semi-sweet baking chips. I was worried it wouldn’t set up, but as the chocolate cooled it got much thicker. Now it’s almost like a thick pudding. The sour cream gives it a different and interesting flavor, which I love. And it’s not too sweet. It goes nicely with the cupcake, but I feel like I want to just dip fruit in it. Or eat it alone by the spoonful. Amazing.

The verdict: I would give the cakes a solid 6 and the frosting a 9. With a few adjustments (and depending on how the cheaper/easier ingredients work out) I think the cake has potential to improve.

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2 Responses to “Red Devils Food Cupcakes with Sour Cream Chocolate Frosting”

  1. Kylie February 11, 2011 at 9:57 am #

    Wait, where are you working now? Also, bring me cupcake next time. 🙂

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