Hence the cake batter needs an added acid ingredient. This means that if you mix in a baking powder or baking soda into a beet-filled cake, it will be less Red Velvet than Blue Velvet, which is great for shoes but not as good for cake. Originally, red velvet cake was made with buttermilk, vinegar, and cocoa powder. The chemical reaction that takes place between the cocoa powder, the buttermilk, and the vinegar is the reason.
This is because the cocoa powder contains an ingredient known as anthocyanin. Preheat oven to degrees. In a large bowl, mix together all-purpose flour, cocoa powder, salt and baking soda. All of the dry ingredients. Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. We sure love our buttermilk pancakes! While homemade buttermilk works in a pinch, I personally prefer store-bought buttermilk for making these red velvet cupcakes. I recommend frosting the cupcakes preferably right before serving, or hours in advance at the most.
This recipe was originally published on December 3, and updated on July 20th, Notify me of follow-up comments via e-mail. You can also subscribe without commenting. This site uses Akismet to reduce spam. Learn how your comment data is processed. This recipe is the best that I have tried in red velvet cupcakes. I almost gave up on it and then I find yours. This is the first recipe I have tried from your blog.
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Cocoa powder — When it comes to cocoa powder, I recommend using unsweetened natural cocoa powder. Dutch-processed cocoa powder has a darker color, which may result darker cupcakes. Recipe type: Dessert Cupcakes Butter Cakes. Prep time: 90 mins. Total time: 1 hour 55 mins.
If you answered yes to both questions, you have come to the right place! They are tasty and so beautiful! Honestly, I think this Red Velvet Cupcakes recipe is my all-time favorite cupcake recipe because of the cream cheese frosting. It tastes fantastic with the lovely, moist, slightly zingy cake and fluffy cream cheese frosting. The red comes from red food coloring and the vinegar interacting with other ingredients. The food coloring gives the cupcakes most of their red hue, and the rest is chemistry!
The vinegar interacting with the rest of the batter helps bring out the red pigment in the cocoa powder, and it helps enhance the color from the red food coloring. Red velvet cake is a red chocolate cake. The vanilla cream cheese frosting brings a tangy, creamy taste to complement the fluffiness of the cupcakes. Store the cupcakes in an airtight container in the refrigerator for up to 5 days. My kids love lining the muffin tins with pretty paper liners, helping me scoop the bright red batter into the paper liners, making the frosting, and of course, helping me decorate the cupcakes with pretty sprinkles!
NOTE: I calculate the recipe prices by using name brand grocery prices on grocery store websites. This post first appeared on FFF during February of I have since updated the pictures and added a recipe video. Your email will never be sold to 3rd parties and you'll never be spammed.
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