Red Velvet!

It makes such a classy cupcake!

I tried two recipes, the first of which failed miserably :(

The first recipe used a vinegar and baking soda combination. The cakes deflated at the end of baking, and were kind of a wet spongy texture, not cake-like at all. The recipe had great reviews except for one other baker who had the same problem.

 Does anyone know what could have gone wrong?

Next I tried McCormick's recipe and it was wonderful. But it's still so frustrating when a recipe doesn't work and I don't know why!

Joey and Patti chose a simple vintage style cake, and red velvet suited it perfectly.

For the names I used white royal icing with little red royal icing dots.
And that's that!

Red Velvet Cake and Cream Cheese Frosting-  from McCormicks

Cake:
1/2 cup unsweetened cocoa powder

2 1/2 cups flour
1 teaspoon baking soda

1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons McCormick® Pure Vanilla Extract

1 box (16 ounces) confectioners' sugar

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.

2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.

Test Kitchen Tip: Substitute a greased and floured 12-cup Bundt pan for the 9-inch cake pans. Bake about 50 minutes. Or, substitute a greased and floured 13x9-inch baking pan; bake about 40 minutes.