Keep Calm and eat a cupcake!

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Yesterday I experimented with making a red velvet cake from scratch for my hubby.  I baked it in a coffee cup and served it that way. It was a some what dense cake but it was tasty.  

Here's the recipe I used:

Ingredients

• 1/2 cup butter flavored shortening
• 1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 small box of chocolate pudding
• 1/2 ounce red food coloring (add as much as you feel you need)
• 2 1/2 cups all-purpose flour
• 1 1/2 cup milk
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon distilled white vinegar
•  

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
2. Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract,  in a large bowl. Make a paste of small amount of pudding powder and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the milk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Frost as desired.

Happy Baking!

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