This past weekend, I was on a cupcake kick! After making the chocolate cupcakes for Carlo’s co-workers, I decided to make some cupcakes for him, made with Splenda. For some reason, I really wanted to make red velvet ones. I remember that one year for my birthday when I was a kid, my mom made me a red velvet cake and she let me decorate it to share with the rest of my family. It was probably the best cake I ever had. I hadn’t had red velvet cake since then until I made these cupcakes.
I realized that granulated Splenda does cause some items to use some of their sweetness, and it can actually dry out batter a bit. However, this cupcake came out very good. I would probably use the Splenda sugar blend next time.
For the frosting, I was going to do a buttercream again, but I was low on whipping cream. I did have a bunch of semi-sweet chocolate chips (Carlo can have those) and found a very simple recipe for chocolate ganache. It was so good! I saved some to dip with cookies and fruit. It was very addictive.
The frosting and cupcake worked well together. However, I think the buttercream would have been a better match.
RED VELVET CUPCAKES (from Recipezaar.com)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar I used granulated Splenda
- 2 eggs
- 2 tablespoons cocoa powder I used unsweetened cocoa powder
- 2 ounces water
- 2 ounces red food coloring I used 1tsp of red food coloring gel diluted in 6tbsp of water
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
- Cream butter and sugar until fluffy.
- Add eggs and blend well.
- Make a paste of cocoa and food coloring and add to the butter mixture.
- Sift flour and salt togethr into this mixture.
- One at a time, add the following ingredients: buttermilk, vanilla, and water.
- In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it’s incorporated, but don’t beat it.
- Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
- Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
CHOCOLATE GANACHE (from Allrecipes.com)
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon dark rum (optional) I actually used vanilla extract
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.