Wednesday, March 30, 2011

Red Velvet Cupcakes for Jaden

Ever wonder what makes red velvet cake red? Traditionally it was beetroot along with a chemical reaction of baking soda and vinegar, which brings out the red anthocyanin in the cocoa also found in a red velvet cake recipe. However, this does not give the "betty crocker red" often found with box mixes. solution: red food coloring :-P
I made these little treats for my friend Leann's baby shower.  Her baby boy, Jaden, finally got to come home after a long journey in the NICU after a premature delivery. It was a great evening with her closest friends and I thought these cupcakes would be a fun addition to the festivities.

2 1/2 cups cake flour not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Photo by Meg McCluskey

1. Preheat oven to 350 degrees. Line mini baking tins
2. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the
sugar and oil, and beat on medium speed until well combined. Add eggs, one at a
time, beating well after each addition. Add food coloring and vanilla, and beat until
well combined. Add flour mixture, alternating with buttermilk, scraping the sides of
the bowl with a rubber spatula as needed.
4. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds.
5. Fill cupcake tins 2/3 full with batter
6. Bake until a cake tester inserted in the center of each cake comes out clean, 10 to 15 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.

Adapted from:

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