I had not made Red Velvet Cupcakes for many months and was tempted when I received a complimentary recipes book in the mail from Food & Wine Magazine. When I read the recipe for the cupcakes, I did not find it difficult at all except the icing. The preparation for the icing required a little bit of tender loving care. A basic recipe with cream cheese and confectioner sugar always save the day. Add a few drops extract, and you have a tasty icing.
One of the main ingredients for the frosting is small pearl tapioca, which has not bought or used yet. I have used Tapioca Flour and did not want to experiment with it just because I was not sure how it would turn out and also for the simple reason that the author did not provide any substitution notes.
There are several recipes that I do believe anyone should follow 2 or 3 times before starting to omit or substitute ingredients. There are many other recipes also that anyone can follow partial instructions, which is the case for this one. For me to delete or replace is not always easy.
I have to think about the results and what might happen during preparation. Because I have tried my best to learn the characteristics of many ingredients, I can foresee results. Not all results are satisfactory, but it does not hurt to try. As they say, it’s all trials and errors.
I have to say that this is a pretty good recipe. The batter was not lumpy, and the cakes are very moist.
This recipe requires cake flour, one great tip I can share is always to check the sodium count on the box cake or cake container flour you are purchasing. If you can create your own cake flour that is much better and you can save money.
One last tip, buy healthy ingredients!
The recipe is from Food & Wine.