Happy Canada Day!!!!
Better late than never right?? I have just been crazy busy today. Ya think hey it a holiday I can relax, but then you are running around like crazy and all of a sudden it’s 11 o’clock.
I have to admit I have never had red velvet. I decided that in honor of Canada Day I would bake some red velvet cupcakes and see what the fuss was all about. I typically bake late at night once the kids are in bed. It’s quiet and I can concentrate. I’m not a bake by feel type. Maybe one day, but not yet. Not at all. I need to concentrate on what I am doing.
I always thought red velvet was red because of a chemical reaction of the cocoa and the acid in the vinegar, but every recipe I found calls for red food coloring. I found out that it is party because of the chemical reaction but A LOT due to food coloring. Like the recipe I am using calls for 2 tbs of red food coloring. I just can’t use that much food coloring. I just can’t do it. I chose a recipe by Paula Deen. I figure she is a lady that would know her red velvet and I find her hilarious. I just love her accent. It makes me want to travel to the South.
I decided on a cream cheese icing. It seems the most popular paired with the red velvet.
The first batch I made I only put in 30 drops of food coloring and it was more pink than red.
|only 30 drops of red food coloring|
For the second batch I emptied out the little bottle of red food coloring. Probably another 30-40 drops and it was more red for sure. Next time I would like to use a recipe with more cocoa to see if the color is better.
|Lots more but not enough red food coloring to give it that rich red color.|
Taste wise you could tell it wasn’t just a plain white cupcake but the best part was the icing by far. I think next time I would try a recipe with more cocoa in it to see if it makes a difference. If it will taste more “red velvety”. They are good cupcakes. I wouldn’t call them great but good for sure. I just didn’t get the punch of flavor I was expecting.
Cupcakes – makes 24
2 1/2 c all purpose flour
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 c vegetable oil
1 cup buttermilk, room temp.
2 large eggs, room temp
2 tbs red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
Cream Cheese Icing – my version
1 1/2 sticks of butter
1 8 oz package cream cheese
3 cups confectioners sugar
1 tsp vanilla extract
Preheat oven to 350 F. Line 2 12 cup muffin pans with cupcakes papers.
In a medium mixing bowl sift together flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl gently beat together oil, buttermilk, eggs, food coloring, vinegar and vanilla with a hand held mixer (I used my regular counter top mixer). Add the sifted dry ingredients to the wet ingredients and mix until smooth and throughly combined.
Divide the batter evenly among the cupcake tins. About 2/3 full. Bake for 20-25 minutes turning pan 1/2 way through. Test with a toothpick. Remove from oven and cool completely before icing.
For Cream Cheese Frosting
Beat cream cheese, butter and vanilla until well mixed. Slowly add icing sugar on low speed. Beat until the sugar is all incorporated then turn it on high and let ‘er rip until light and fluffy.