I first came across the red velvet cupcake a few years ago whilst queuing at the Hummingbird Bakery in London. I noticed everyone leaving with a red cupcake and thought to myself, why would anyone buy such a thing with all that red food colouring – it made my stomach turn! In typical herd mentality, I figured if everyone else was getting one, I might as well too!
If you can get past all that red food dye, red velvet cupcake is really quite delicious! It’s got a hint of chocolate flavour as it uses unsweetened cocoa powder, but the flavour is really neither chocolate nor quite plain vanilla.
It’s said that the reaction between the cocoa powder and the baking soda (or the buttermilk) is what gives the vibrant red to the cupcake, but in reality, a lot of food colouring is used.
The recipe I used is one from Magnolia Bakery and I’m so happy with how these cupcakes turned out. The cupcake turned out wonderfully moist, yet light and fluffy. After the chocolate layered cake I made last week, I was really after a cake that was light and fluffy, so I did my research and came across the red velvet.
Apparently buttermilk is what gives the cake its moist and tender crumb. Oh, and following from last week’s post where I said I was on the hunt for the perfect chocolate cake recipe, well I’ve narrowed it down, and I believe the cake I am after is a devil’s food cake. I know this now because the red velvet is said to be a devil’s food cake with red food colouring.
And of course, the cream cheese frosting tops these little cupcakes off. I love cream cheese frosting and just like a little kid, I was licking the frosting off the beaters and spoons.
I’m really in love with these red velvet cupcakes and really recommend the Magnolia Bakery recipe which can be found here.