Red Velvet Cupcakes November 23, 2008
Posted by Dorothy in cake, chocolate, cupcakes, video.Tags: chocolate, cream cheese frosting, cupcake, frosting, magnolia bakery, red velvet, red velvet recipe, smittenkitchen, southern, sprinkles
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Everyone loves Red Velvet. I don’t get it! Personally, I’ve never found it that mesmerizing before. Most red velvet cakes don’t have that much taste by themselves; the frosting completely makes the cake. I don’t even really like the cake unless it has cream cheese frosting on it!
I’ve made the cake a couple times before, but its never made a lasting impression on me. I don’t even really like making it either! Its like doing a science experiment – all that food coloring and all those acids… my batter always starts bubbling like crazy when I add the vinegar to the rest of the batter – is that even supposed to happen??!
But no matter what the occassion, people always go gaga over Red Velvet. If I don’t know what kind of cake someone likes or what kind of cake to bring, I always default to making a red velvet cake. And am always rewarded with gasps, oohs, ahhhs, and once, even applause.
I made this cake three times this past week – One for a friend’s birthday, another one for a movie night, and cupcakes to bring in to work. And the red cake was excitedly welcomed every time. Funny how well the same cake worked for all the different settings. See, everyone loves red velvet!
Most red velvet cakes are some variation of a sponge cake or a buttermilk cake with the barest hint of cocoa. I like mine with a lot of cocoa. I like to use the recipe from SmittenKitchen (best website ever!!!), because it has a half cup of cocoa and gives the cake the perfect taste of chocolate. And the site has tons of gorgeously inspiring photos that just make you want to bake everything ever posted on there. Here’s the recipe. There’s also a recipe for the cream cheese frosting.
Oh, and check out this helpful video tutorial on how to frost your cupcakes Magnolia Bakery style (I tried recreate the look in the first picture above)!
Heeeeeeavenly.
Pretty cakes! I had a friend in high school who couldn’t eat red velvet cake (at least, from boxed mix) because the red dye made her really ill!
red velvet cake doesn’t excite me, but cream cheese icing does. and yes, the more cocoa, the better.
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Ohhh yeah. Now we’re talking. Your red velvet looks amazing.
I love red velvet cake. Except using that much food coloring. It scares me a little bit.
So YUmmmmmmmm. Love the icing!
zesty
I’ve heard of red velvet cakes that used natural things like strawberries or raspberries instead of food colouring, I think. I should look it up!
Seoul, since you asked, is an awesome place. It’s a huuuuge city. People are really really nice (once they’ve met you.. strangers can strike you as rude if you’re looking at it through western eyes.. different habits/customs). I obviously love it, but there are probably some people who dislike it too. I say give it a shot! I’m going back for the second time, so I obviously like it. Let me know if you come, we should hook up for some baking.
Oh yeah, and you’ll want to buy a second hand oven once you get there.. ask some Koreans for help to order it online. Most places don’t have ovens.
I’ve never made velvet cupcakes before, but totally find the colour enticing! I think you did a great job with the frosting; it looks like Magnolia’s!
They look delicious!
Wow…you’re good.
Saw your comment on my blog – go for the substitution!!