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
Ingredients
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 vanilla1/2 tsp red food coloring gel
1 tbsp water3/4 cups plain yoghurt or thick buttermilk
1 tsp baking soda
1 1/4 tsp white vinegar
Method
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!
