Valentines Day is just around the corner and if you’re looking for a special recipe to make for your hubby, boyfriend, son or daughter or anyone else whom you admire. Then these cute little cupcakes are just what you’re looking for.
I have never quite understood the infatuation with red velvet cake. The idea of putting a whole bottle of Wilton’s food coloring into otherwise perfectly fine cake batter has never sounded appealing.
It wasnt until recently that both my daughter and hubby proclaimed their love for the dark red cake. In an effort to make them happy and see for myself what all the fuss was about I decided to do my own research and bake a batch of red velvet cupcakes from scratch.
I’m glad I did, otherwise I would be missing out on a rich velvety cake with a creamy icing.
Trust me these cupcakes are good and well worth the consumption of a little red dye. Like the English poet Thomas Gray says: “Where ignorance is bliss,/’Tis folly to be wise.”
In other words: “Ignorance is bliss, bake these cupcakes today, don’t worry about the dye or even the calories for that matter.”- Maria
Did you know?
- During World War II when ingredients, bakers would use boiled beets to enhance the color and flavor of their cakes.
- Many bakers believe the additional ingredients of vinegar and buttermilk will turn the cocoa into a deep red color.
- Using traditional cream cheese frosting adds a dramatic contrast to the actual color of the cake.
- Legend claims a woman staying at the Waldorf Astoria in New York City loved the cake so much, she asked the baker for the recipe. After receiving the recipe in the mail with a rather large bill in the amount of $100.00. She was so furious she began circulating the recipe to everyone she knew for free. Much like the famed Neiman Marcus cookie.
Red Velvet Cupcakes:
source: Annie’s Eats
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder (a must)
1 tsp. salt
2 large eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid food coloring
1 tsp. vanilla extract 1 tsp.
distilled white vinegar
cream cheese frosting*
Tools to have on handy:
cupcake pans, 24 cupcake liners ( I used dark ones from cake create. You can find them at most baking stores, try Sur La Table or Williams Sonoma.), 1 medium bowl, electric mixer, bowl and whisk attachment, rubber spatula, whisk, wire rack, measuring spoons, sifter.
1. Preheat oven to 350 degrees F. Line cupcake pans with paper liners.
2. In a bowl, combine the flour, sugar, baking soda, cocoa power and salt; whisk until just blended.
3. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended.
4. Add the dry ingredients to the wet ingredients on low speed and beat until smooth.
5. Divide the batter evenly between the prepared liners. About 1/3 cup.
6. Bake, rotating the pans halfway through baking until a toothpick inserted into the center of one cake comes out clean. About 18 minutes.
7. Allow to cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.
8. Frost with cream cheese frosting.
Cream cheese frosting
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2 1/2 cups confectioners sugar, sifted
1. Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth. About 2-3 minutes.
2. Mix in the vanilla extract.
3. Gradually beat in the confectioners’ sugar until incorporated.
4. Chill frosting for 5-10 minutes before using.