Red Velvet Cupcakes
May was a weird month. I’ve mentioned already how busy it was, which caused me to neglect my updating, but there was also a random element that kept popping up, again and again. What was this, you ask? Red velvet cupcakes. How weird is that?
From the very first day of May, when my husband and I went out to dinner to celebrate our anniversary, until the last weekend when we were out of town to visit family, red velvet cupcakes were a continuing theme throughout the month. It included everything from samples, to a freebie on our anniversary dinner, to mentions on tv and even in books. So, I took it upon myself to find a recipe and give them a try. Obviously something was trying to tell me something, right?
I decided to try Paula Deen’s recipe, because hers was one of the above-mentioned TV shows that aired during the month. In the review section it’s suggested to use less oil, which I did, and I also added in a full tablespoon of cocoa since a teaspoon just seemed useless to me.
The cupcakes were good, not too oily thanks to cutting the amount of oil in half, but I’m still not sure what the appeal of red velvet is other than the cool color. They tasted like plain cupcakes, despite the cocoa, though the cream cheese frosting is delicious. I also used chopped walnuts instead of pecans because that’s what I had on-hand.
Red Velvet Cupcakes
adapted from Paula Deen2 1/2 c all-purpose flour
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
1 Tb cocoa powder
3/4 c vegetable oil
1 c buttermilk, room temperature (or use one cup of milk with a tablespoon of vinegar added, stir)
2 large eggs, room temperature
2 Tbs liquid red food coloring (one entire small bottle)
1 tsp white distilled vinegar
1 tsp vanilla extractCream Cheese Frosting
1 lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 c sifted confectioners’ sugar
Chopped pecansPreheat the oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
I thought actual rev velvet cake was made red by beets. Either I’m totally mislead by my mother(which is entirely possible) or this isn’t really red velvet cake but literally just red cake that is velvety.
[Reply]
Heather
June 11th, 2010 at 10:42 am
Hi Ash – I’m not sure why these wouldn’t be considered red velvet either way? I looked it up and beets have been used for the coloring and to keep the cake moist, but from what I’ve found red food coloring predates using beets, which were used during WW2.
Wikipedia says: “James Beard’s 1972 reference ‘American Cookery’ describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring.”
Also: “While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture.”
http://en.wikipedia.org/wiki/Red_velvet_cake
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i love to eat cakes and bake them too that is why i am always on the lookout for cake recipes,”`
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