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Housewife 101 – Georgetown Cupcakes. What Did I Do Wrong?

2013 February 6


Ok, friends. Help a mama out. I followed this recipe for red velvet cupcakes from Georgetown Cupcakes to a tee last night and instead of 12, ended up with 31! And they were kind of tasteless…so clearly I brought them in for Little D’s kindergarten class today.

What did I do wrong? Any advice?

Recipe Notes

Makes 12 cupcakes


For the cupcakes:
3¼ cups all-purpose flour
1 teaspoon salt
12 tablespoons unsalted butter
1¾ cups granulated sugar
2 large eggs
4 tablespoons no-taste red food coloring
1 teaspoon vanilla extract
2½ tablespoons cocoa powder, sifted
1½ cups whole milk
1½ teaspoons baking soda
1½ teaspoons apple cider vinegar

For the vanilla cream cheese frosting:
4 tablespoons unsalted butter
4 cups confectioner’s sugar, sifted
¼ teaspoon pure vanilla extract
6 ounces cream cheese


For the cupcakes:

  1. Preheat the oven to 350 F. Line a standard cupcake pan with 12 paper baking cups.
  2. Sift together the flour and salt, and set aside.
  3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3-5 minutes or until light and fluffy.
  4. Add the eggs, one at a time, mixing slowly after each addition.
  5. Using a whisk, whisk together the red food coloring, vanilla and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.
  6. Add a third of the flour, followed by a third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.
  7. In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
  8. Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is 2/3 full. Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the frosting:

  1. Place all ingredients in the bowl of an electric mixer filled with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.
  2. Transfer frosting into a plastic piping bag fitted with a round metal tip. Frost each cupcake with a swirl of frosting.
  3. Serve and enjoy!

5 Responses
  1. Peka permalink
    February 6, 2013

    I’m no master baker… but I’m thinking the 3 1/4 cups of flour is why you got so many and with so little taste… The two recipes below it call for roughly half of that (but more or less the same amount of other ingredients) and say they yield about the same if not more cupcakes. My guess is that’s a typo on their end. I would try it over, starting with 1 1/4 cup and go off of taste/texture from there.

    • WWGD permalink*
      February 6, 2013

      Yes, have heard that from a few people. A typo would make me feel much better about them 😉

  2. Doreen permalink
    February 6, 2013

    It all depends on your scoop. I use an ice cream scoop and this recipe makes about 25 for me. As for taste, they are delish! Not sure why yours are tasteless. Make sure you use a good quality cocoa powder and don’t over bake! This will dry them out and leave them tasteless. I also use buttermilk instead of whole milk.

    If you are looking to make a small batch, just halve the recipe.

    • WWGD permalink*
      February 6, 2013

      Thanks, Doreen! So the amount of flour didn’t seem high to you? Have had a few people tell me it was the issue…

  3. fran permalink
    September 21, 2013

    you used very little cocoa try using 1/3 cup
    of cocoa and lessen the amout of flour to 2cups

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