Saturday, March 19, 2011

Life after Red Velvet...

Pin It sweet!

I cannot believe I've gone so long without tasting a Red Velvet cupcake! I had no idea what I was missing! We don't get Red Velvet cupcakes where I live, and boy - this city's really missing out! Red Velvet has changed my life! Ok... maybe I'm overdoing it a little. But these cupcakes are seriously good.

I read and re-read the recipe. A surprisingly small amount of cocoa, TONS of red food coloring, some vinegar, buttermilk and vegetable oil... hmmmm. It sounded okay. What were all these people raving about?

But these things come together to make the moistest (and I mean REALLY moistest), softest, yummiest cupcakes! Ok. I'm sure you believe me now!

It took a lot to stop myself from eating all the cake batter. It was such a lurid shade of red & tangy-sweet. Gorgeous!

I used cream cheese frosting, but I hear these work really well with a good buttercream as well. Maybe next time?

Oh! And I love my new Wilton Cupcake Heaven Liners! They are so pretty!

Here is my recipe for Red Velvet Cupcakes. I have adapted this from various recipes.

Red Velvet Cupcakes

2 cups all purpose flour
1/4-1/3 cup cocoa powder
1/2 tsp salt
1 cup vegetable oil
1 1/4 cup sugar
1 medium egg
1 tsp vanilla
1/2 tsp red food coloring gel
1 tbsp water
3/4 cups plain yoghurt or thick buttermilk
1 tsp baking soda
1 1/4 tsp white vinegar

1. Preheat the oven to 350. Line cupcake tray with paper/foil liners.
2. Mix the flour, cocoa & salt in a small bowl & set aside.
3. Combine the sugar and oil & mix well using an electric mixer on high.
4. Add the egg and beat for a minute .
5. Add the vanilla & continue beating.
6. Dissolve the food color gel in the 1 tbsp of water. Add this to the oil mixture. Beat until well combined.
7. Change your mixer speed to low, and add the flour mixture in 3 parts alternating with the buttermilk (in 2 parts). Make sure you start and finish with the flour mixture.
8. Pour the white vinegar into a small bowl and add the baking soda. As soon as they combine, pour into the batter and beat with the mixer until incorporated. Don't overbeat.
9. Fill the cupcake liners about 3/4 full. Bake for 20-25 minutes or until it passes the toothpick test.
10. When completely cool, frost with your favorite cream cheese frosting.

I would say this is a MUST TRY recipe!

Why I love Red Velvet - I think these cupcakes are rich, not too sweet, with just a hint of chocolate and a vanilla and a texture that's velvetty & moist. Not at all crumbly and dry. Just smooth, rich, soft cake. Ok that's enough with the adjectives!

On second thought, I just tried to imagine this with a buttercream. I think it might be okay. But the tang of the cream cheese is a perfect complement to this cupcake. Overall - much, much more than satisfactory!
Pin It


Anonymous said...

Oh, don't laugh. I've never had a red velvet anything! These look great. I should really think about makin some. I think you're right--cream cheese frosting is the way to go! :)

Dreams of cakes said...

These cupcakes really look delicious. I think I will give this recipe a try. Thanks for sharing!

The Harried Cook said...

@Renee - Really? You really ought to try it... I highly recommend it! :)

@Eftychia - You really should :) You're welcome!

briarrose said...

Lovely cupcakes. No one can resist the call of red velvet. :)

Clover said...

This looks amazing! It's quite cruel to see these pictures and not eat them but I'm hoping you will make some for me when I visit you!
The red color looks GREAT and your photos look awesome too!

The Harried Cook said...

Thank you, briarrose! :) You're so right!

@ clover - Thank youuuu :) Sure i'll make these for you! anything for you! :)

Unknown said...

Great pictures! The frosting looks so glossy and perfect. Waiting for the day you bake me a batch. :)

Claire said...

Red Velvet is a southern US cake and is growing in popularity in the north and Canada.  Duncan Hines makes a boxed version.  But having done some research to find traditional scratch recipes I discovered why the cake is red.  In the earlier days of baking the cocoa powder was milled in such a way that it reacted with the vinegar.  It was that chemical reaction that turned the cake red.  Cocoa powder is no longer processed the same way and hence the addition of colour in the modern era to replicate it.  You might also want to try apple cider vinegar in place of the white stuff (I only use that in my laundry).  You might find that it helps the taste a little more.   This is a lovely cake and as stated below, no one ever turns it down.

Pauline said...

I made these last month. They were yum!

Post a Comment

Real Time Web Analytics