Comments on: Master Baker #3 [Vanilla]

By: CB

CB — Sat, 19 Jul 2008 14:36:35 +0000

TRACEY, I've used shortening, butter and oil and my RV taste tester (ie my hubs) says he likes the oil based better. I think its more moist according to him. I know some fellow cupcake-ers tell me that a combination of butter-oil is perfect so I want to try that soon. Hope that helps!

By: Tracey

Tracey — Sat, 19 Jul 2008 05:21:19 +0000

Hi! I absolutely love red velvet! I’ve tried 2 recipes already and I’m dying to try yours. I’ve recently started baking and the past recipes I’ve experimented with used butter in the batter as oppose to oil. I’m a bit skeptical to try the oil in fear that the oily taste would consume the cupcakes. I’ve read that using oil gives any baked good extreme moistness. Is it the same as using butter? If so, which is best: using butter or oil?

By: CB

CB — Wed, 07 May 2008 03:36:18 +0000

TAMMY, most of my friends and family are use to eating my cupcakes since I bake them so much. Click here to see some how-to pictures when I wrote about it before. Hope that helps!

By: Tammy

Tammy — Wed, 07 May 2008 03:10:35 +0000

Hi, I was wondering with those cupcake cups that you use, how do people eat it? I’ve made cupcakes before with them and have found them really hard to take out? Someone ended up using a spoon to scoop out the cupcake. That made me sad. Is there some kind of trick?

By: CB

CB — Mon, 05 May 2008 01:06:12 +0000

SOPHIE, I am honestly not sure how it would alter the recipe if you replaced the buttermilk with milk but every red velvet recipe I've seen uses buttermilk. I know that buttermilk is considered a biological leavening agent so it probably helps the "cake" create its soft and sponge like texture. According to Wikipedia, The reaction of acidic vinegar and buttermilk tends to turn the cocoa a reddish brown color. Furthermore, before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" . I think as recipe has been handed down, ppl started adding beet juice or red food coloring to enhance the red color. Not sure if that answered your question, but I hope that helps!

By: sophie c

sophie c — Sun, 04 May 2008 22:15:39 +0000

I’ve never used buttermilk in a cupcake recipe. How does that alter the texture as opposed to milk? Is it replacing another ingredient?

By: CB

CB — Wed, 30 Apr 2008 14:47:39 +0000

MARA, I've never tried with beet juice and to be honest I didn't even know thats where the original color came from! I think you should totally try and come back with a review! :)

By: Mara

Mara — Wed, 30 Apr 2008 14:44:02 +0000

I was just looking at Janna’s the other day going, those look like I want to make them. But yeah, I’m kind of forcing myself to love the red velvet LOOK if nothing else. People seem to love them! But yeah all that food coloring, yak. Has anyone tried with the original ‘beet juice’?

By: CB

CB — Tue, 29 Apr 2008 23:18:53 +0000

STEPH, summa cum cupcake. LOL. You must be a teacher, student, professor right? ;)

By: steph

steph — Tue, 29 Apr 2008 23:05:58 +0000

looks so good…and it has the grades to graduate summa cum cupcake, i see! dragees rule–i couldn’t imagine life without them!