I have a question for you guys–am I the only person that has never tried Red Velvet Cake? The other day I was talking to my sister about what we’re bringing to our Halloween party tomorrow and I mentioned that I wanted to bring red velvet cupcakes because I’ve been dying to try them. She could not believe I’ve never had them before. Is that odd? Anyway, I started researching about red velvet cupcakes–what they’re made of, how to make them, what gives them their color, etc.
According to Wholesome Sweeteners, red velvet cake is a Southern tradition. Legend holds that it was originally made with grated red beets, which added a color and earthy undertones to the batter. These days, most bakers simply prefer to use red food coloring because they get to control the color.
They also provide a really simple recipe to make them with organic ingredients. How great is that? I would love to share it with all of you. Here goes… Hope you enjoy it!
Ingredients:
1/2 cup (1 stick) organic sweet cream butter, room temperature
1 1/2 cups Wholesome Sweeteners Fair Trade Organic Sugar
2 cage-free eggs, room temperature
21/3 cups cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of sea salt
1 cup of organic buttermilk*
1 to 1 1/2 tablespoons of organic red food coloring (depending on how vivid you prefer your red)
1 teaspoon of vanilla extract
cream cheese frosting
fruit or chocolate morsels for topping
*You can make your own buttermilk by adding a tablespoon of lemon juice or distilled white vinegar to milk and letting it stand for about 10 minutes.
Directions :
Preheat the oven to 350∞F. Cream the sugar and butter in the bowl of an electric mixer on medium speed, until light and fluffy, about 3 minutes. Scrape the sides of the bowl frequently throughout this recipe’s preparation.
Add the eggs, one at a time, and beat until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
In a large bowl, sift together the dry ingredients. Resift twice, making sure that the dry ingredients are well mixed.
In another bowl whisk together the buttermilk, red food coloring and vanilla extract.
Add 1/4 of the dry ingredients to the creamed mixture and beat on low until just blended, then add a third of the buttermilk mix. Being careful not to overmix, add another 1/4 dry, then 1/3 wet, etc. You’ll end with the dry ingredients.
Drop cupcake papers into a cupcake tin, and fill each about 1/2 to 3/4 full with the batter. Bake for 15 minutes, then rotate the pan and bake for another 3-7 minutes or until a toothpick comes out clean.
Allow to cool for just a minute or two in the pan, then transfer the cupcakes to a wire rack to cool completely.
Frost with cream cheese frosting. Sprinkle with fresh berries (if available), dust with cocoa powder, or drop a big chocolate kiss on the top!
If you want to give them a creepy look, Martha Stewart suggests using these toppings:
- marshmallows
- licorice and jelly bean
- gummy ring
- taffy tape
- gumdrops and marshmallows
- marshmallows with licorice and mini chocolate chips
- jelly beans with melted chocolate
- marshmallows and candy-coated chocolates or melted chocolate
- marshmallows with candy-coated chocolate or gummy tape and licorice drops
- licorice with gumdrops or marshmallows
Makes about 2 1/2 dozen cupcakes–depending on the size of the cupcakes, of course.
