Can you believe that of all the red velvet treats out there, I could not find a recipe for Red Velvet Muffins! I figured if anyone was going to post a recipe for it, it may as well be me, the self proclaimed Queen of the Muffin! The only problem here is, I do not have any real experience with red velvet cake. I have had it a handful of times, but all in the north, so I do not know if it is authentic. So I am making no claims that these are true red velvet. They are red, moist, and have a hint of cocoa. These would make a fun breakfast treat for Valentine’s Day. Although, I personally would eat these any day of the year
Don’t mind the pictures, I went against all of my instincts, and did not adjust fully for the altitude. From my experience everything tastes the same when you don’t adjust, it just doesn’t look pretty. So these sunk in the middle, very disappointing. I loved these muffins though, and I will be making them again soon (with the proper adjustments). The stash is already gone from the freezer, that is how good these were. I used a white/semi sweet swirl chocolate chip, because that is what I had on hand. But either white or semi sweet would be wonderful in here.
I have been severely lacking in the Valentine’s Day treats for you. I had really good intentions, life just got in the way. That and a recipe turning into a total fail. Don’t ask, I have still not recovered from the disappointment, I had high hopes! I did bring cupcakes though. And the recipe makes just 2 cute little cupcakes. Perfect to share with your Valentine. If you have kids, hide the cupcakes until after they are in bed, and then break them out to share with the hubby! I love any recipe that allows me to bake something yummy, and then not feel guilty about eating the whole batch I frosted mine with a small batch of Almond Butter Cream, but you could use whatever flavor you wanted.
For my high altitude friends you know how hard cake is. I must toot my horn just a little, because this was my first attempt and it worked!! Here are the general guidelines to follow when baking at high altitude. I use this for cookies, muffins, cake, blondies, and pancakes. I have yet to master brownies, but these adjustments lead to a cakey brownie, and that is just not my thing. So I will keep trying with those. Yeast breads I do not make any changes to.
Flour – Increase by 1 Tbls per cup called for in the recipe
Sugar – Decrease by 1 tsp per cup called for in the recipe
Liquid – Increase by 1 whole egg, or 1/4 cup of additional liquid listed in the recipe (i.e. milk or water)
Leavening Agent – Decrease by 1/8 tsp per tsp called for in the recipe
Increase baking temp by 25 degrees.
These adjustments work in most recipes I have tried. I had to scale them back for these cupcakes obviously because of the small quantity of ingredients, but in general these have worked.