I’m sort of a cynical person.  I’m adamantly stubborn and incredibly sarcastic, and I rarely believe things I find to good to be true.  But I have a bad habit of putting an unreasonable amount of faith in new recipes.  I don’t know why this is – I just always assume that every recipe I try will work out flawlessly, perfectly, and effortlessly the very first time.

Obviously, it doesn’t always happen that way, and I’ve had my share of kitchen trauma.  I always feel guilty blaming the recipe when something fails.  Usually, I blame a variety of things: my failure to read specific instructions, the food itself, the ingredients, myself…the list goes on.  But I never want to judge something I’ve only tried once too harshly, since it could very well be my fault that it didn’t turn out right.  In fact, considering the sources of some of the recipes I’ve bombed, I’d say that’s a fairly reasonable guess.

But the cupcakes – I don’t necessarily think the cupcakes were all my fault. Nor do I think they were a complete failure, since they set up a little more the next day and lost the weird, jelly-like substance buried at the bottom of their cupcake liners under a deceptive, moist layer of cake.  But even if you looked passed the gelatinous depths of the pretty pink cakes, they had bigger problems: they failed to rise at all, and they just looked so pathetically diminutive in their half-filled cups.  There was no beautiful sloped top, no cute muffin-top puff over the edges of the liner, no nothing.  Just under-filled and underwhelming cakes, which were so cloyingly sweet that the taste just lingered in my mouth, coating my teeth with sugar and shattered dreams.  I knew the instant I pulled them out of the oven I’d be chucking them and starting from scratch.

And I did start all over, but here’s the thing – if I really cared to know whether it was me or the recipe that failed, I’d try again.  Unfortunately, I’ve never been a scientist, and I don’t like to waste handmade baked goods.  Instead, I scrapped that recipe, and found a red velvet cake recipe with over 100 successful attempts on All Recipes and a buttercream I already knew how to make. Because sometimes new just isn’t better, and when my cooking confidence is shaken, it takes a slam-dunk recipe to set it back on its feet.

Red Velvet Cupcakes

Adapted from allrecipes

Makes 20 cupcakes

1/2 cup butter

1/2 cup sugar

2 eggs

1 cup buttermilk

1 fluid ounce red food coloring

1 tsp vanilla extract

1 1/2 tsp baking soda

1 tbsp white vinegar

2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 tsp salt

Preheat oven to 350 degrees and line or grease your cupcake pans.

In a large bowl, cream together butter and sugar until pale yellow.  Add eggs, one at a time, mixing well after each addition.  Add vanilla, buttermilk, baking soda, and vinegar, and stir to combine.

In a separate bowl, mix flour, salt, and cocoa powder together, then slowly add the wet ingredients.  Mix until combined. Add red food coloring and mix until the color is uniform.

Spoon batter into cupcake liners, filling each about 3/4 of the way.  Bake for 15 – 20 minutes, until a toothpick inserted into the cake comes out clean.  Cool completely.

Pomegranate Buttercream

1 ½ sticks butter

2 cups confectioners sugar

4 tbsp whole milk or half and half

2 tbsp pomegranate schnapps

In a large bowl, cream together butter and confectioners sugar until pale yellow.  Stir in milk and schnapps until creamy and pale pink.

Keep refrigerated until use.

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