Not so red, Red Velvet Cupcakes with Cream Cheese Frosting.
I chose to start my cupcake blog with a recipe from the Martha Stewart Cupcake Book "Martha Stewart's Cupcakes." These infamous Red Velvet Cupcakes have popped up everywhere these days and I
could not resist their alluring reputation, I just had to try baking them for myself.
I must say, they were amazing! Of course I had to taste test them freshly baked and frosted, but after refrigerating them over night, they were even better. The frosting became a soft shell that
oozed sweet cream when bit in to.
Frosting:
The cream cheese frosting was literally the icing on the cake that made this specific recipe so tasty. It was just enough sweet and tart from the cream cheese that made these cupcakes melt in my
mouth.
Cupcake:
The cupcake itself was not red, but more of a brown from the cocoa. In more traditional recipes, beetroot is used to add such vibrant red coloring, but this recipe calls for red gel food
coloring, a more accessible ingredient for home bakers.
Tips & Tricks:
I chose to substitute the buttermilk with a quick trick using 2 ingredients:
- 1 cup 1% milk (about)
- 1 tablespoon white vinegar (or you can use lemon juice)
To prepare, just measure out the vinegar into a cup measure, then pour the milk to the top of the 1 cup line. Let this sit about 5 minutes and voila; a buttermilk substitute.
Overall Review:
Everyone I shared these cupcakes with absolutely loved them and me! It was a surprisingly tasteful and unique treat that had my cupcake tasters asking for more. I am curious to try
other red velvet recipes, especially to obtain that deep red hue, but that frosting recipe will definitely be used for other cupcakes in my future baking ventures.
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