Baking - The Beginners Guide

[wishkamar]

@wishkamar

I’m so envious of all of you, girls! I love to bake but everything I make turns out to be a disaster. So disappointed right now

Just finished baking red velvet cupcakes and I seriously wanted to cry when I tasted them. Well, I didn’t have red food color and thought since it’s a food color, its only job is to turn the cupcakes red. It won’t add or change the flavor of the recipe. So, I couldn’t care less about it, went ahead and made the cupcakes. But what I WAS expecting them to be was velvety in texture. I swear, they are anything but. They are probably the worst and most unflavorful cupcakes I’ve ever eaten.

I made a couple of substitutes but other than that, I followed the recipe to the T. Substitute 1) Recipe called for room temperature butter. I used vegetable oil. Is this substitution responsible for the dry texture that my cakes have? They are not crumbly but they feel very dry when you eat them.

Substitute 2) Recipe required me to use cake flour. I used stupid nutriblend. I knew the texture won’t be light and fluffy but this crap has a disgusting aftertaste. The cakes are baked through but the flour still tastes raw. Ewww!

Here is the recipe that I used. It’s the same recipe that SGC posted in this thread a couple of pages back. Please tell me where I’m going wrong.
Red Velvet Cupcakes with Creamy Vanilla Icing Recipe at Epicurious.com

Can anyone answer my question too?? paleeze?