After receiving A Baker's Field Guide to Cupcakes by Dede Wilson as a gift, my younger daughter, Mia started baking cupcakes for her drama class at school. She baked a double batch of the red velvet cupcakes for the dress rehearsal of a one-act play she is directing. The recipes she used can be found on pages 42, 20 and 29 of the book.
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| Check out Dede Wilson's book or Dede's website |
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| Mia in the kitchen. |
My role in all of this was to purchase the ingredients. Is it my imagination or has Dutch processed cocoa disappeared from grocery store shelves? I went to five of the major chains in our area (Kroeger's, Harris Teeter, Food Lion, Farm Fresh and Trader Joe's) all to no avail.
Frankly, I didn't even know there was a difference between Dutch processed and just plain cocoa. Neither, did the grocer at Food Lion. The grocer at Harris Teeter explained that Dutch processed is more expensive and since consumer's aren't familiar with the brands, they don't buy it. Therefore, no more Dutch cocoa on the shelves.
Frankly, I didn't even know there was a difference between Dutch processed and just plain cocoa. Neither, did the grocer at Food Lion. The grocer at Harris Teeter explained that Dutch processed is more expensive and since consumer's aren't familiar with the brands, they don't buy it. Therefore, no more Dutch cocoa on the shelves.
Mia substituted regular cocoa which seemed to work out fine. In fact, not one of the 32 cupcakes were left over.
What was left over was cream cheese frosting, about 6 cups worth. We didn't pay attention to the fact that the recipe makes four cups so there was no need at all to double it. Oh well, there's nothing to be done for it. We'll just have to bake a carrot cake.
Love red velvet cake!!!! I always use plain cocoa powder and it always works!
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