07.02.09
A Cupcake For Every Occasion
My red velvet cupcakes are one of the more yummy and
unique variations of cupcakes on earth. don’t be mislead by the name, red velvet cupcakes are a rich and chocolate-y cupcake. They are commonly frosted with cream cheese frosting, sometimes on occasion they are frosted with boiled vanilla.
You many wonder why they are known as red velvet. Yet, the answer is a no-brainer. A handful of rumors are flying around about the origin of the name. And no, in the beginning food coloring is not what lent red velvet cupcakes their red color. Tale has it that during WWI in consequence of the sugar shortage, women were using sugar beets to bake their cakes. This made the cake become red. This rumor is incorrect. Sugar beets are white and that wasn’t what lent red velvet cupcakes their unique color. Instead it is a reaction between the unprocessed cocoa powder and the acid in the buttermilk that allows the color to these tasty desserts. Traditionally, cocoa was of a greater lighter color and therefore you were able to see the red in the red velvet cupcakes. These days cocoa is much deeper brown, so generally a giant amount of food coloring is combined into the recipe. I prefer to bake them red in the original way, as food coloring is dangerous and no need to make your red velvet cupcake a health hazard!
As for the toppings, boiled frosting is a delicious frosting that is light and at the same time thick and creamy. It goes nicely with your red velvet cupcakes. Though most people do prefer the more common cream cheese frosting.