Red velvet cupcakes are a favourite from my kitchen. In the last few years there has been a rage across the world about Red velvet cakes in general. There were varieties of desert made in Red velvet flavour, be it cookies, candies, ice creams…you name it.
I was curious to find out how the flavour came into being, but was not too satisfied with the result. There were many stories. As per Wikipedia, when foods were rationed during World War II, bakers used boiled beet juices to enhance the colour of their cakes. Adams Extract, a Texas company, is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food colouring and other flavour extracts with the use of point-of-sale posters and tear-off recipe cards.
Many believe that the cake’s red color comes from a chemical reaction between the baking soda, vinegar, butter milk and the cocoa in the recipe. However in reality we do need generous amount of the red color to get that fire engine red colour.
I have not tried yet beetroot for the colour, in future if I may find a satisfactory result I will certainly update the post.
- 2.5 cups flour
- 2 tlbs cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1.5 cups castor sugar
- 2 eggs
- 1 cup buttermilk
- 3/4 cup of unsalted butter ( room temp)
- 2 tsp white vinegar
- 250 gms crème cheese
- 100 gms butter
- 1 tsp vanilla essence
- 200 gms icing sugar
- Shift flour, cocoa, baking powder and baking soda
- Whisk eggs, butter and sugar
- Add butter milk, food colour and vinegar to the mixture
- Add the dry ingredients and mix with a spatula
- Divide the mixture in pre lines cup cakes mould
- Bake in a pre heated oven at 180 degree for 25 minutes
- Insert a toothpick into the centre and see if its coming clean
- Transfer in a wire rack and let it cool
- For icing beat all the ingredients until smooth
- Pipe them over the cupcakes