Thursday, February 10, 2011

Keep Calm and eat a cupcake!

When all else fails...
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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:


  • 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


  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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  1. YUMMY! yet another cupcake idea for your new biz! let me know when you are ready to take orders.............

  2. Red velvet anything...the absolute best! :-)

  3. red velvet cake is always delightfully dense.

  4. How adorable! Thank you for the idea and recipe, Aileen.