Saturday is the 4th July. Independence Day in the United States. Not something we celebrate in the UK, but it seemed as good a reason as any to whip up a batch of red velvet cupcakes. A cake, that to me at least, feels so very American.
The name comes from the fact that, years ago, the cocoa would react with the acid and produce a red coloured sponge. Sadly, for whatever reason, that reaction no longer happens, so we need to add food colouring to recreate the effect. The batter will be vibrantly coloured until the addition of the cocoa powder, which will mute it somewhat and turn it from bright red to a more mellow burgundy.
If ever there was a cake made purely as vessel for frosting, it is the red velvet cake. Soft sponge, delicately flavoured with chocolate, grossly abused by the addition of red food…
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