After an earlier attempt to make a red velvet cake without any chemical colourants which turned into a total disaster, I thought I’d give them another go and just use the food colouring paste I had lurking in my baking cupboard. It’s not like I’d eat them everyday or eat them all in one go, so there is no real problem I suppose.
I used the same recipe again, but this time made cupcakes. Half the mix went in a silicone tray and half in gold cupcake cases, and am I glad I did that. The silicone was a disaster, the cake stuck and despite leaving the cupcakes to cool before turning out they just wouldn’t budge. I ended up scooping the cake out with a spoon and serving it with lightly whipped double cream for dessert, tasted ok but looks wise it was awful.
I wasn’t overly impressed by the cakes flavour either, although it did improve overnight and they were much better the following day; strange behaviour for what is basically a sponge. The chocolate flavour didn’t really come through much either, maybe using melted chocolate instead of cocoa would be better?
I iced the cake with a basic white chocolate & cream cheese frosting, which I have to admit was delightful and so simple to make; giving an excuse also to get the piping bag out, a task I am beginning to love 
{ 11 comments… read them below or add one }
i’m with you – I made the Magnolia red velvet cake and actually wasn’t too impressed with it. I found it dry and not big on flavour.
Your decorating looks lovely
xxx
Ohhh it looks LOVELY *drools* I’m such a cake fiend!
I have been saving my rainy day pennies for the Magnolia Bakey cookbook and can’t wait to get it.
My friend has just given birth and I was thinking of making half a dozen Magnolia cupcakes for her, though after you’ve said they don’t taste great (I was choosing them purely for dramatic buttercream effect), I think I may make cupcakes out of Bill Granger’s Lemon Pound Cake instead(which I did make in the end and was completely blown away by, so moist!)
What do you think, any other suggestions?
Giz I’m glad I’m not the only one to not rave about these cupcakes.
Granny, thank you
Hayley I think the Bill Granger cake in cupcake form with this frosting (maybe adding a little citrus) would be gorgeous
Hi George, sorry for my lack of popping by your blog lately but have been away on holiday and in this hot weather my baking mojo is nil!
Lovely cupcake and I love the buttercream!
Maria
x
I’ve never been overly impressed with the flavor of red velvet cakes. I’t always leaves me wanting for more flavor. I guess in that instance, it’s all about the frosting.
I have to say, Magnolia almost turned me off red velvet entirely. Luckily I have it other chances at other locations and fell back in love. The best recipe ever is in an America’s Test Kitchen cookbook. Best of 2007 I think. So amazing it has become my signature desert.
Joy it really is all about the frosting but isn’t that what makes cupcakes so great?
Adrianna, thank you, I’ll look out for that cookbook.
Well, they certainly look pretty, the red and white and gold makes them seem quite Christmassy. Sorry to hear the ones in the silicone tin didn’t come out well.
What stunning cupcakes George they look magnificent!!!!!!
Rosie x
Thank you Rosie
Laura I didn’t even consider the ‘C’ word although they do rather don’t they?