Green reminds us of nature and represents calmness. It is a relaxing and refreshing color. People associate green with health. In other cultures, dark green represents wealth and prosperity.
Red stimulates your appetite. It makes you hungry for more. Maybe that is why I can never get enough of the Red Velvet cupcakes. There is just something about it that lures you in. Do you remember that scene in the movie, Serendipity, where Kate Beckinsale and John Cusack stood outside a hotel about to put their fate to the ultimate test? The Red Velvet Cake happens to be the signature dessert that was made famous by THAT hotel, The Waldorf Astoria Hotel in New York City in the 1920’s.
Since it was my first attempt at making red velvet cupcakes, I took my time in picking a recipe. I ended up trying two recipes since my first attempt failed. The cupcakes below are made with butter, following a recipe from a popular source that I found that was going around the net. Unfortunately, the first bite proved disappointingly dense and dry. It might have been due to my lack of baking skills though and not the recipe’s fault (lol).
|red velvet cupcake made with butter, with boiled flour frosting and sprinkles|
So I went searching for another recipe until I found a version that uses oil instead of butter . I was really happy with the results. These little babies were fluffy and moist with a tender crumb.
|red velvet cupcakes made with oil|
Here’s a cross-section comparison between the 2 cupcakes:
|made with butter (left) vs. made with oil (right)|
That lovely, dramatic, deep scarlet hue, the moist and delicious crumb with the slightest hint of cocoa taste topped with a creamy, rich, heavenly frosting make the red velvet cupcakes SO irresistible.
Try this recipe and see for yourself. Recipe from The Repressed Pastry Chef.
ALLISON’S AMAZING RED VELVET CUPCAKES
Preheat the oven to 350F degrees.
Line a 12-cupcake pan with cupcake liners and spray with non-stick spray.
1 cup minus 1 tbsp milk
1 tbsp lemon juice or white vinegar
Mix the milk and lemon juice or vinegar together in a glass. Let stand for 5 minutes. Use as you wish.
Red Velvet Cake Method
Beat the oil and sugar together in another bowl at medium speed until well blended. Beat in the eggs, one at a time, mixing well after each addition.
Decrease the speed to low. Add the red food coloring and mix well. Add the vanilla. Alternately add in the flour mixture with the buttermilk in two batches. Beat until just combined. Do not overbeat.
Put the baking soda in a dish. Stir in the vinegar. Add this to the batter slowly while beating. Beat for 10 seconds.
Divide batter among 12-cupcake pans, filling each about 2/3 full. Bake for 25-30 minutes, until a toothpick inserted comes out clean.
Cream Cheese Frosting
recipe adapted from Pinch My Salt
2 – 8 oz package cream cheese, softened
1 stick unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla
pinch of salt
Beat the cream cheese and butter in a bowl over medium speed until smooth. Reduce the speed to low and add the powdered sugar, vanilla and salt. Increase the speed to high and beat until light and fluffy. Frost the cooled cupcakes and top with white sprinkles. (I didn’t have any so I used dessicated coconut instead)