According to Wikipedia, in Canada, Red Velvet Cake was a well-known dessert in the restaurants and bakeries of Eaton’s department store chain in the 1940s and 1950s.
The reddish colour in Red Velvet Cupcakes is achieved using beetroot or red food colouring.
Red Gel-Paste Food Colouring is more concentrated than the grocery store liquid variety. You can purchase the paste at stores that offer cake decorating supplies. In Ontario it is available at Bulk Barn stores.
It is the interaction of the buttermilk and vinegar that helps to reveal the red in the cocoa and also makes the cupcakes moist and light.
Red Velvet Cupcakes bake into a dark red cake and are topped with Cream Cheese Frosting.
Red Velvet Cupcakes
Print recipe| Serves | 22 - 24 cupcakes |
| Inspiration | modified Martha Stewart recipe |
Ingredients
- 2 1/2 Cups all purpose flour
- 2 Tbsp cocoa powder
- 1 Tsp salt
- 1 1/2 Cups white sugar
- 1 1/2 Cups vegetable oil
- 2 Large eggs
- 1/2 Tsp red paste food colouring
- 1 Tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 Tsp baking soda
- 2 Tsp white vinegar
Cream Cheese Frosting
- 1 8 oz (250 gm) pkg plain cream cheese (room temperature (or soften in the microwave - 1 minute at low power should do))
- 1/4 Cups soft butter
- 1/2 Tsp vanilla extract
- 1 cup icing sugar
Directions
| Preheat the oven to 350 deg F. Prepare the muffin tins with paper liners or grease. Whisk together the flour, cocoa and salt. | |
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With and electric beater, mix together the sugar and oil until combined. Add the eggs, one at a tie, beating well after each addition, scraping the sides with a spatula as needed.  | |
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Mix in the food colour and vanilla extract.  | |
| Reduce the speed to low. Add the flour mixture in three batches, alternating with two additions of buttermilk and beating well after each addition. Stir together the baking soda and vinegar in a small bowl (it will foam). Add the mixture to the batter and mix until combined. | |
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Fill the cupcake three- quarters full. Bake, until a cake tester inserted in the centre comes out clean, about 20 minutes. Transfer to wire racks to cool completely before frosting.  | |
| Cream Cheese Frosting | |
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In a medium sized bowl, beat the cream cheese with the butter until smooth. Beat in the vanilla. Beat in the icing sugar, gradually, until smooth. Spread over the top of the cooled cupcakes. You may decorate with sugar flakes or leave plain.  | |