Did you know that red velvet cake was first made during World War II? I believe that when food was rationed, bakers had to use boiled beet juice to enhance the color of their baked goods. There are still some traditional red velvet cakes that use beets in the recipe to keep them moist. Now, we just call them chocolate beet cake or something similar, not necessarily red velvet cupcakes. Another interesting find for me was that although the original red velvet recipe is known to be American, it was actually not frosted with cream cheese frosting. Rather, it was made with a French butter icing called roux icing, which is very time-consuming to make but really light and fluffy. The cream cheese frosting is just a modern variation that, over the years, has become the most associated with moist red velvet cupcakes or cakes.
Red velvet cupcakes
Cupcakes
Prep – Preheat the oven to 325°F / 165°C/ Gas mark 3. Line your muffin pan with cupcake liners Red color – Combine the red food color and vinegar with the buttermilk and stir well. Set aside Dry ingredients – In a small bowl, sift together flour, cocoa powder, baking powder, baking soda, & salt. Set aside Whip – In a bowl of a stand mixer, whip the whole egg for a minute. Then, gradually add the sugar and vanilla extract. Continue to whip until light and fluffy. Wet ingredients – Next, gradually add the oil, followed by the buttermilk mixture. Combine – Add the flour mixture and combine well, but do not overmix. Liners – Divide the batter equally between the cupcake liners. Bake—Transfer to the oven and bake for about 18 to 20 minutes. Cool in the pan for 10 minutes, then entirely on a cooling rack.Pro tip – The cupcakes must be cold before frosting. Otherwise, the frosting will melt.
Frosting
Cream – In the bowl of a stand mixer with the paddle attachment, cream the cream cheese, salt, and whipping cream until smooth. Sugar – Add powdered sugar and whip until smooth. Continue to whip for a minute or two more until light and fluffy.Pro tip – Cream cheese can curdle when overwipped for a minute or two, which is all you need.
Assemble
Place frosting into a piping bag with a round piping tip. Pipe – Pipe the frosting on each cupcake.Pro tip – Give it one big squeeze until it reaches the edges of the cupcake. Continue making sure to end tall with a point. Enjoy!
Frequently asked questions
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