Red Velvet Cupcake


I am thrilled by the result this time.  This is the post I had written and saved as a draft of quite sometime back.  I am posting it now.  It is supposedly the most popular cupcake of recent times.   I was jumping with joy after watching the result and ended up gobbling up 3 in a row and later decided to start considering my ever increasing weight.  It was so sinful but wait, a red velvet cake is no different from a “to die for” chocolate cake only the red color makes it different from a chocolate cake.

And after yellow there has to be red


My niece was here for summer holidays and you know for a bake addict  who look forward for a reason to bake whether your guest eats cake or not , likes them or not I bake for them. But this is not the case with her she can bring smile on anybody’s face by appreciating you by her remarks.

I was not too keen on using the red color in my cake, but my earlier failures of not getting the perfect red color which I made using the beetroot puree.  This time I opted for a safer option and succeeded.

This time I followed the recipe of a wonderful lady Mrs. Deeba Rajpal  of Passionate about Baking.  I have tried many of her recipe, her ingredients are so simple to get and her every dessert is a piece of art.

Red velvet cake is a cake with either a dark red, bright red or red-brown color. It is traditionally prepared as a layer topped with cream cheese or cooked roux icing (which is in my to-do list).  The reddish color is achieved either by using red color or beetroot puree.  This is cake originated in United States.

  It is said that when foods were rationed during World War II, bakers used beetroot juices to enhance the color of their cakes.  Boiled beetroot are found in some red velvet cake recipe, where they also serve to retain moisture. 


For the cake
1 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup cultured buttermilk
1 teaspoon pure vanilla extract
1/2cup unsalted butter, at room temperature
3/4 cup vanilla sugar (or granulated sugar)
1 large egg, lightly beaten
1 tablespoon liquid red food coloring

Make the cake

Center a rack in the oven and preheat the oven to 190°C. Have all of the ingredients at room temperature.

Sift together the flour, cocoa, baking soda, and salt onto a sheet of waxed paper; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, about 1 minute. Increase the speed to medium and add the granulated sugar in a steady stream. Continue to beat until light in color and fluffy in texture, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

With the mixer on medium speed, add the egg slowly, about 1 tablespoon at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in two or three additions alternately with the buttermilk in one or two additions, beginning and ending with the flour mixture and mixing after each addition only until incorporated smoothly. Stop the mixer after each addition and scrape down the sides of the bowl. Maintaining the same speed, add the food coloring and mix well to color the batter evenly. Without delay, spoon the batter into the prepared pan, spreading evenly with a rubber spatula.

Bake the cake until it is set on top and springs back when lightly pressed in the center, about 10 minutes. Transfer the pan to a wire rack.

I iced them with whipped cream and blueberry filling.